Apple-Pomegranate Galette with Fresh Thyme

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.

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.