Apricot and Plum Galette with Cream Cheese and Thyme

Summer Travel, Sweet Fruit & Slower Moments

July rolled into August in a flurry of movement, with trips to Milan, New York City, and Fishers Island filling the calendar. But in between the airport runs and suitcase repacking, I made time to savor the season. At the farmers’ market, I found sun-ripened apricots and plums that inspired a rustic galette, filled with gently sweetened cream cheese, vanilla, and a whisper of thyme.

Savoring What Matters Amid the Chaos

Our weeks were full of lists: book the house and pet sitter, pick up gifts for the grandkids, photograph a few dishes, make something with the stone fruit haul, shoot the video, edit, pack, and then… set the alarm for a 3 a.m. airport Uber (ugh). But then came the pause of sitting on the beach, sun warming my back, watching the New England side of my family play and reconnect. And there it was, the joy that seeps through the cracks of life when we let it.

Worth the Effort

It would have been easier to stay in Portugal, our beaches, our familiar rhythms. It would’ve been simpler for my sister and brother-in-law and their family not to have rearranged their island home to host us. But we all showed up, and it was worth it. Together, we shared the simple pleasures of sandy feet, giggling children at the water’s edge, chasing around crawling babies, and my grandnieces selling bottles of beach sand and sea glass at the craft fair. These are the precious moments of life. Whether it’s a beloved niece’s wedding in Colorado, a visit with my 93-year-old father and stepmother, or time with family in the southern states, we strive to see each other as often as we can.

Gathering Around the Table and Keeping it Easy

One evening was potluck-style, hosted by my ex-husband and his wife, with everyone contributing a dish. We travelers brought bottles of wine for dinner and boxes of French pastries we’d picked up in Manhattan for breakfast. One afternoon, we grabbed sandwiches from the local café, which, years ago, was the gourmet shop and restaurant I once owned. Another night, we dined under a tent at the yacht club as the Sturgeon Moon rose overhead. In true modern family fashion, my ex and I were there together with our blended families. We even bumped into the lawyer who handled our divorce—surprisingly, it was more amusing than awkward.

A Sweet Ending

As the weekend faded—ice cream cones eaten, babies chased, stories shared, we returned to Portugal with full hearts… and a recipe. This apricot and plum galette is a celebration of the season and made for sharing.

Apricot and Plum Galette with Cream Cheese and Thyme

Buttery crust. Sun-kissed fruit. A hidden layer of vanilla and thyme-infused cream cheese. Free-form and topped with a sprinkle of blanched almonds, this galette is rustic and elegant as it is simple, seasonal, and unforgettable.

Apricot and Plum Galette with Cream Cheese and Thyme

A rustic, late-summer tart made with juicy plums and apricots, layered over a lightly sweetened cream cheese filling with a hint of vanilla and thyme, all tucked into a buttery homemade crust.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French

Servings 12 Servings

Calories 232 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Crust

• 2 cups all-purpose flour
• 1¾ sticks 198g cold unsalted butter, cut into cubes
• ½ cup ice water
• ½ teaspoon salt
• 1 teaspoon sugar

For the Cream Cheese Filling

• 8 oz 1 package cream cheese, softened
• 1/4 cup powdered sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon corn starch
• 1 teaspoon minced fresh thyme leaves plus a few springs for garnish

For the Fruit Filling

• 2 lbs fresh whole plums and apricots
• 1/4 cup granulated sugar
• 1½ tablespoons cornstarch

For Assembly

• 1 egg yolk for egg wash
• 1 tablespoon granulated sugar for sprinkling
• 1/2 cup sliced almonds

Instructions

 

Make the Crust

• In a food processor, pulse flour, salt, and sugar to combine.
• Add the cold butter and pulse until pea-sized crumbs form.
• Transfer the dough to a large bowl and use a fork to toss the mixture as you add the water a little at a time until it has just enough moisture to hold together.
• Place the dough in plastic or parchment, wrapping it while pressing it into a disc. Chill in the refrigerator for at least 30 minutes.

Prepare the Cream Cheese Filling

• In a small bowl, mix cream cheese, powdered sugar, corn starch, egg yolk, vanilla, and thyme until smooth. Set aside.

Prepare the Fruit

• Pit the fruit and slice into wedges.
• In a medium bowl, toss sliced plums and apricots with ¼ cup granulated sugar and 1½ tablespoons cornstarch. Set aside.

Assemble the Tart

• Preheat oven to 400°F (205°C).
• On a floured surface, roll out the chilled dough into a large, approximately 12 x 15 oblong circle or rectangle (31 x 39 cm).
• Transfer the dough to a parchment-lined baking sheet.
• Spread the cream cheese mixture evenly over the center, leaving a 2-inch border.
• Pile the fruit mixture on top of the cream cheese.
• Fold the edges of the dough over the filling, pleating gently.
• Brush the crust with the remaining egg yolk and sprinkle with granulated sugar. Add sliced almonds if desired.

Bake the Tart

• Bake at 400°F (204°C) for 30 minutes, then reduce the temperature to 375°F (190°C) and bake an additional 15-20 minutes. See baking notes below.
• Tent with foil if crust is browning too quickly—usually around the 20-minute mark.
• Let cool before serving.
• Garnish with a scattering of thyme leaves and a few sprigs.

Notes

Baking notes:

For best results, bake the tart for the full amount of time, until the crust is brown and the fruit juices are bubbling and have bits of blackened edges. 

I watch the galette in the oven closely towards the end until it almost looks too dark. The caramelized fruit and crust give the tart more intense flavors.

Nutrition

Calories: 232kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 51mgSodium: 159mgPotassium: 172mgFiber: 2gSugar: 19gVitamin A: 568IUVitamin C: 7mgCalcium: 31mgIron: 1mg

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Find more recipes and travel inspiration at A Nourished Life by Eva Marie.