This galette, or rustic tart, adds a touch of thyme flavor to apples and pomegranate seeds. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • Meanwhile, in a small bowl combine honey and thyme sprig. Microwave 30 seconds; cool. Remove and discard thyme.

  • Preheat oven to 400 degrees F. In a medium bowl, combine infused honey, 2 teaspoons flour, and lemon juice. Add apples; toss to coat.

  • 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.

  • Bake 35 minutes or until center is bubbly and pastry is brown. Cool 15 minutes. Sprinkle with pomegranate seeds or cranberries and thyme leaves.

Tips

Tip: If using sugar substitute, choose Splenda(R) 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 Facts

149 calories; 6.5 g total fat; 9 mg cholesterol; 150 mg sodium. 21.7 g carbohydrates; 2.4 g protein; Full Nutrition