Rustic Apple Galettes with Honey and Thyme – Astor Apiaries

Rustic Apple Galettes with Honey and Thyme

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Enjoy the heavenly taste of our NY Wildflower Raw honey in a rustic apple galette with honey and thyme. A perfect dessert for any day, this sweet treat is sure to please.


For the pastry

  • 100 g butter
  • 145 g plain flour
  • 1 beaten egg reserve 1 tablespoon for brushing over the pastry

For the filling

  • medium dessert apples (approx. 550g/19.5 oz.)
  • 3 tablespoon Astor Apiaries NY Wildflower Raw Honey
  • 1 tablespoon fresh thyme leaves, picked from 5-6 sprigs of thyme
  • 4 small thyme sprigs to decorate optional


    Make the pastry

    • Wrap the butter in cling film (plastic wrap) and freeze until solid.
    • Using the grating disc, grate the butter into the bowl of a food processor. Swap the grating disc for the blade, then add the flour and process briefly to give the consistency of sand.
    • With the motor running, add the beaten egg until the dough just comes together – you may not need all the egg.
    • Turn out the dough, knead briefly, then wrap in cling film (plastic wrap) and refrigerate for at least 30 minutes.

    Meanwhile, make the filling

    • Peel and core the apples, and slice thinly.
    • Place the apples in a bowl, and add the honey and thyme leaves. Mix well and leave to stand while the pastry finishes chilling.

    To assemble and bake

    • Preheat the oven to 200°C (400°F).
    • Remove the pastry dough from the fridge and divide into four pieces.
    • Roll each piece into a circle approximately 15-20cm (6-8 inches) in diameter. Transfer to a baking sheet.
    • Drain the liquid off the apples and reserve. Divide the sliced apples between the pastry circles leaving a 2-3cm (¾-1 inch) gap at the edge of each pastry circle. Fold up these edges and pinch/fold together to create the crust. Place a small sprig of thyme on top of each galette to decorate, if desired.
    • Brush the pastry with the reserved beaten egg, then bake the galettes at 200°C (400°F) for around 25 minutes, until the pastry is crisp and golden and the apples are cooked.

    To make the glaze

    • Transfer the reserved liquid from the apples to a small saucepan and reduce over a high heat for a few minutes until syrupy. Allow to cool.
    • Once the galettes have been removed from the oven, allow them to cool slightly on the baking sheet, then brush the glaze gently over the apples.
    • Serve the galettes warm or cold.

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