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Thyme and Apricot Galette

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If we are the sum of our choices than my sum may be scattered people around the globe, many of whom I do not speak with nor contact nearly enough.

This was evident to me when I looked through some contacts and sent off emails this past weekend saying ‘it’s been a while since we’ve caught up.’ Only to discover the last email we shared was last year. It’s almost August and somehow we haven’t had any contact in 2014 at all.

This was further reiterated when I skyped one of my closest friends whom I have only skyped twice this year in LA, and this was after she’d met and spent time with my friends from Holland. Yes, this vast globe turns and with each adventure on the road we become ever more connected to the billions we share the planet with.

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Some of whom will be apart of our story for the rest of our breathing existence and some will merely become Facebook friends and Insta followers.

Pondering on how many of the most important people in my life are individuals I’ve spent barely a month total in person with shows just how much our connections with people cannot be defined by the amount of physical time you spend in their presence, but rather how similar souls can be brought together and kept close simply by determination and equal footing.

Yes, my life would be a much barer representation of individuals without the luck of some extraordinary souls I get to call friends and no distance too great can keep our friendships from lasting.

Thyme and Apricot Galette
Roamingtaste
Serves 6

Ingredients:
1 1/4 cups flour
1/4 cup superfine/caster sugar
Handful fresh thyme leaves
100g butter, chilled and cubed
1/3 cup ice water
1 pound/500g apricots, halved and pitted
1/4 cup superfine/caster sugar

Directions:
Place the flour, sugar and thyme in a bowl and stir to combine.

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Make a well in the center and add in the butter and ice water. Combine with a dough attachment until the mixture holds (a little more ice water may be required, but you want the mixture to be barely moist).

Turn onto a floured surface and knead for a minute. Cover and freeze for 30 minutes.

Preheat the oven to 180°C/350F and line a baking tray greaseproof paper.

Roll the dough out into 1/8 inch thickness and transfer to the baking tray. Lay the apricots cut side down in a circle, leaving a 1 inch edge. Sprinkle the sugar over the top and fold the pastry edges.

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Place in the oven and bake for approximately 18 minutes or until lightly golden.

Remove and allow to cool completely.

Slice and serve with some pouring cream.

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Thyme and Apricot Galette

Serving Size: 6

Thyme and Apricot Galette

Ingredients

  • 1 1/4 cups flour
  • 1/4 cup superfine/caster sugar
  • Handful fresh thyme leaves
  • 100g butter, chilled and cubed
  • 1/3 cup ice water
  • 1 pound/500g apricots, halved and pitted
  • 1/4 cup superfine/caster sugar

Instructions

  • Place the flour, sugar and thyme in a bowl and stir to combine.
  • Make a well in the center and add in the butter and ice water. Combine with a dough attachment until the mixture holds (a little more ice water may be required, but you want the mixture to be barely moist).
  • Turn onto a floured surface and knead for a minute. Cover and freeze for 30 minutes.
  • Preheat the oven to 180°C/350F and line a baking tray greaseproof paper.
  • Roll the dough out into 1/8 inch thickness and transfer to the baking tray. Lay the apricots cut side down in a circle, leaving a 1 inch edge. Sprinkle the sugar over the top and fold the pastry edges.
  • Place in the oven and bake for approximately 18 minutes or until lightly golden.
  • Remove and allow to cool completely.
  • Slice and serve with some pouring cream.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/thyme-and-apricot-galette/

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