Apricot and thyme galettes with polenta pastry from Sweet (page 253) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • Astrid5555 on June 25, 2021

    Delicious flavor combination. Loved the crunch the polenta added to the dough. Didn’t bother with individual tarts, made one big galette.

  • dinnermints on June 05, 2019

    Wonderful flavor combination. Even though the apricots I picked up could've been a tinge riper, they still worked well in this recipe. I cut them into eighths, and used five pieces per galette. I ground up my regular polenta a bit finer for the crust, and next time would search out instant polenta, as it was still a little gritty. And next time would cook the pastry cream a little less (maybe 2min), and would not trim the dough (ended up with seven galettes, one smaller round one using the trimmed dough). Served with Jeni's baked rhubarb frozen yogurt. A huge hit with my visiting family!

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