Apple-Pomegranate Galette with Fresh Thyme

Apple-Pomegranate Galette with Fresh Thyme

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From: Diabetic Living Magazine

This galette, or rustic tart, adds a touch of thyme flavor to apples and pomegranate seeds.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon granulated sugar (see Tip)
  • ½ teaspoon salt
  • 3 tablespoons butter, cut up
  • 2 tablespoons olive oil
  • 2 to 3 tablespoons cold water
  • 2 tablespoons honey
  • 1 sprig fresh thyme
  • 2 teaspoons all-purpose flour
  • 2 teaspoons lemon juice
  • 2 cups thinly sliced apples
  • 1 egg white, lightly beaten
  • 1 teaspoon turbinado (raw) sugar
  • 2 tablespoons pomegranate seeds or snipped dried cranberries
  • 2 teaspoons fresh thyme leaves


  • Prep

  • Ready In

  1. In a medium bowl, stir together all-purpose flour, whole wheat flour, sugar, and salt. Using a pastry blender, cut in butter until pea size. Drizzle with oil and incorporate into flour mixture with your fingers. Sprinkle 1 Tablespoon of the cold water over part of the mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding the cold water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. Wrap in plastic wrap and chill 30 minutes.
  2. Meanwhile, in a small bowl combine honey and thyme sprig. Microwave 30 seconds; cool. Remove and discard thyme.
  3. Preheat oven to 400°F. In a medium bowl, combine infused honey, 2 teaspoons flour, and lemon juice. Add apples; toss to coat.
  4. On a large piece of lightly floured parchment paper, roll pastry into a 12-inch circle. Slide paper with pastry onto a baking sheet. Mound apple mixture in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry over filling, pleating as needed. Lightly brush pastry with egg white and, if desired, sprinkle with turbinado sugar.
  5. Bake 35 minutes or until center is bubbly and pastry is brown. Cool 15 minutes. Sprinkle with pomegranate seeds or cranberries and thyme leaves.
  • Tip: If using sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons granulated sugar. Per serving with substitute: same as below, except 148 calories, 22 grams carbohydrate.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 149 calories; 6 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 2 g protein; 33 mcg folate; 9 mg cholesterol; 8 g sugars; 136 IU vitamin A; 3 mg vitamin C; 8 mg calcium; 1 mg iron; 150 mg sodium; 82 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ fruit

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