Summery-sweet pastries with a Mediterranean twist
Wine with food is especially enjoyable when fruit, acidity and freshness come together in perfect balance. This apricot galette with thyme crumble offers just that: a wonderfully juicy fruit note, wrapped in a buttery, crispy shortcrust pastry, refined by the spicy note of fresh thyme. A dessert that is perfect for summer and enters into an aromatic harmony with a matching sparkling wine. Especially when the apricots are fully ripe and sweet and sour, the dish unfolds its full effect. Ideal for a summer garden party or as an easy end to a menu.
Ideal wine pairing: Crémant d’Alsace Demi-Sec AOC (Alsace, France)
The Crémant d’Alsace Demi-Sec is a wonderfully playful sparkling wine that goes perfectly with the fruitiness of the apricots with its slight residual sweetness. Its perlage brings freshness, its aromas of ripe stone fruit, brioche and honey round off the sweet and sour profile of the galette. The thyme in the crumbles gets an elegant depth from the floral notes of the crémant. The acidic structure of the wine prevents the pairing from being too sweet. An ideal end to a summer meal, sparkling, fragrant and extremely harmonious.
Further wine recommendations for this dish
Moscato d’Asti DOCG (Piedmont, Italy)
Light, sparkling, with floral sweetness and aromas of apricot, honey and orange blossom. The Moscato d’Asti is predestined for fruity desserts. Its residual sweetness emphasizes the apricots, its carbonation provides freshness. Perfect also for those who like it more discreet and less alcoholic.
Gewürztraminer Spätlese (Palatinate, Germany)
With its exotic aromas of lychee, rose and sweet spice, this Gewürztraminer forms an exciting contrast to the thyme in the crumbles. The fruit sweetness goes ideally with the galette, while the spice provides depth. An expressive pairing with oriental flair.
Sauternes AOC (Bordeaux, France)
Noble sweet classic with notes of honey, apricot and candied citrus fruits. With its dense texture and aromatic depth, it highlights the caramelized edges of the galette and contrasts the fresh fruit. Especially classy in combination with a dollop of crème fraîche or vanilla ice cream.
Late Harvest Riesling (Clare Valley, Australia)
Wines from overseas like this one show how well fruit sweetness, acidity and aromatics can be combined. The Riesling brings tropical fruit, a fine honey note and concise acidity. Ideal for the interplay of sweet and savory in dessert.
Clairette de Die Méthode Dioise Ancestrale AOC (Drôme, France)
An unusual, naturally effervescent dessert wine with notes of white peach, elderflower and honey. Very light and with low alcohol, it highlights the summeriness of the dessert and the fine herbal notes.
The recipe:
Fruchtige Aprikosen-Galette mit Thymianstreuseln
Cooking utensils
- 1 Schneidebrett & Messer
- 1 Teigrolle
- 1 Backblech & Backpapier
- 1 Rührschüssel
- 1 Gabel & Löffel
Ingredients
Für den Teig:
- 100 g Mehl
- 50 g kalte Butter gewürfelt
- 1 TL Zucker
- 1 Prise Salz
- 2 –3 EL kaltes Wasser
Für die Füllung:
- 4 reife Aprikosen entkernt, in Spalten
- 1 TL Zitronensaft
- 1 EL Rohrzucker
- 1 TL Speisestärke
Für die Streusel:
- 30 g Mehl
- 20 g Butter
- 1 EL brauner Zucker
- 1 TL frischer Thymian gezupft
Preparation
Teig herstellen:
- Mehl, Zucker, Salz in einer Schüssel mischen, Butter einarbeiten, Wasser zugeben, Teig kurz kneten.
- In Frischhaltefolie wickeln und 20 Min. kaltstellen.
Füllung vorbereiten:
- Aprikosenspalten mit Zitronensaft, Zucker und Stärke mischen. Ziehen lassen.
Streusel mischen:
- Alle Zutaten mit den Fingern verkneten, bis bröselige Masse entsteht.
- Galette formen & backen:
- Teig rund ausrollen, Aprikosen mittig verteilen, Rand einklappen, Streusel darübergeben.
- Bei 190°C (Ober-/Unterhitze) ca. 30 Min. goldbraun backen.
Empfohlene Beilagen:
- Kugel Vanilleeis
- Läffel Crème fraîche mit Honig
- Frischer Früchtemix mit Minze
