Honeyed Tomato Apple Galette

Serves 6 · 20 min prep · 30 min cook

Ingredients

• 1 (9-inch) refrigerated pie dough round
• 2 medium ripe late-season tomatoes
• 2 medium firm sweet apples
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 2 tbsp granulated sugar
• 1 large egg
• 1 tbsp coarse sugar for sprinkling
• 1/8 tsp pinch of salt
• 1 tbsp all-purpose flour for dusting

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper. Lightly flour a clean surface and unroll the pie dough into a rough circle.
2. 2Transfer the dough to the prepared sheet. Using a sharp knife, core the apples and slice them into thin half-moons about 1/8-inch thick. Slice the tomatoes into matching thin rounds and pat them dry with a paper towel.
3. 3Arrange alternating apple and tomato slices in overlapping concentric circles on the dough, leaving a 2-inch border all around. The fruit should look abundant but not piled high.
4. 4Drizzle honey evenly over the fruit. Sprinkle the granulated sugar, fresh thyme leaves, and salt across the top so every bite is lightly sweet and herby.
5. 5Fold the bare dough border up and over the edge of the fruit, pleating it loosely as you go to form a rustic free-form crust. The center stays open and colorful.
6. 6Beat the egg with a splash of water to make a simple wash. Brush the wash over the folded crust edges, then sprinkle coarse sugar on the dough for sparkle and crunch.
7. 7Bake for 28 to 32 minutes until the crust is deep golden brown and the fruit looks soft and lightly caramelized at the edges. The tomatoes will release a little juice that mingles with the honey.
8. 8Remove the galette from the oven and let it cool on the sheet for 10 minutes so the juices set slightly. Transfer carefully to a serving board.
9. 9Slice into wedges with a sharp knife. Serve warm or at room temperature; the unexpected tomato-apple pairing feels bakery-special yet completely home-cook friendly.