Apricot-Thyme Galette

Preheat the oven to 400 °F.

In a mixing bowl, combine 1 ounce of all-purpose flour with 3 tablespoons of ice water, ½ teaspoon of cider vinegar, and ⅛ teaspoon of almond extract until well combined into a loose starter.

In a separate bowl, whisk the rest all-purpose flour with 2 tablespoons of sugar, ¼ cup of almond flour, and ¼ teaspoon of salt and then cut ¼ cup of cold butter into the mixture until it resembles a coarse meal texture.

Add the starter mix to the second bowl of dough and continue mixing until combined and moist.

Once combined, turn the dough out onto a lightly floured surface and knead, lightly, about 5 times. Shape into a 4-inch circle and cover with plastic wrap then roll again into a 14-inch circle. Cover again, loosely.

Freeze for 10 minutes.

Remove the dough from the freezer, discard the top sheet of plastic wrap and set aside for about 1 minute until pliable, then remove the remaining plastic, and transfer the dough to a baking sheet lined with some parchment paper.

In a small bowl, whisk 1½ tablespoons of cornstarch with 2 tablespoons of sugar and sprinkle evenly over the dough, leaving about 2-inches from the edges.

Arrange the fresh apricots evenly over the cornstarch mixture, again leaving 2 inches from the edges.
Fold the dough over the apricots.

In a small, microwave-safe bowl, combine ¼ cup of apricot jam with 1 tablespoon of honey then microwave on a high setting for about 45 seconds. Brush all over the apricots and the dough edges.

Finally, sprinkle with remaining sugar before baking in the preheated oven for about 35 minutes until the pastry crust is golden brown.

Remove from the oven, sprinkle with 1 teaspoon of fresh thyme leaves then cool for about 10 minutes before slicing and serving.