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Black Currant & Thyme Galette (No Soggy Bottom)

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A rustic black currant galette with a rye crust, thyme-infused sugar, and a split cook-fresh filling technique that keeps the bottom crisp.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup fine cornmeal or rye flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 10 tbsp cold unsalted butter, cubed
  • 1 tsp apple cider vinegar
  • 1/4 to 1/3 cup ice water
  • 3 cups black currants, fresh or frozen and thawed, divided
  • 2/3 cup granulated sugar, divided
  • 1 tbsp fresh thyme leaves, plus sprigs for garnish
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 egg, beaten
  • 1 tbsp turbinado sugar
  • Flaky salt
  • 2 tbsp black currant or red currant jam, for glaze

Instructions

  1. Whisk flour, cornmeal, 1 tbsp sugar, and salt. Cut in cold butter until pea-sized crumbs remain. Mix vinegar into ice water, drizzle in, and mix just until the dough holds together. Form a disc, wrap, and chill 1 hour.
  2. Rub the thyme leaves into 1/3 cup sugar with your fingers until fragrant; set aside.
  3. In a saucepan, cook 2 cups of the currants with the thyme sugar and lemon juice over medium heat, stirring, until juicy and jammy, about 8 minutes. Whisk cornstarch with 1 tbsp water, stir in, and cook 1 more minute until thick and glossy. Cool completely.
  4. Fold the remaining 1 cup raw currants and remaining 1/3 cup sugar into the cooled compote.
  5. Roll the chilled dough into a 12-inch round on parchment. Spoon the filling into the center, leaving a 2-inch border.
  6. Fold the edges over the filling, pleating as you go. Chill the assembled galette 15 minutes; preheat oven to 400°F.
  7. Brush the crust with egg wash, sprinkle with turbinado sugar and flaky salt.
  8. Bake 40 to 45 minutes, until the crust is deep golden and the filling is bubbling.
  9. Warm the jam and brush over the hot filling for shine. Cool 20 minutes, scatter with thyme sprigs, and slice.

Notes

Frozen black currants work as well as fresh — thaw and drain them well before using, or the compote will be too loose. The dough disc freezes well for up to 2 months; thaw overnight in the fridge before rolling. No black currants on hand? Blackberries work with a splash of crème de cassis added to the compote, though the flavor will be milder and less tart.

Find it online: https://www.receipster.com/black-currant-thyme-galette-no-soggy-bottom/