Here’s a delicious treat for you, Bourbon Thyme Plum Galette. A tart filled with stone fruit and laced with liquor and herbs. What more could you ask for?
I love this recipe, it is one of the simplest tarts to make. No need for a tart pan, just fill the pastry and fold over the edges. I made a double fold on mine to get a more streamlined edge. You don’t need to do this, you can allow the edges of your galette to show in their awesome glory. I decided I wanted a less rustic look and more of a “new housewife, wants to make everything pretty for the family” look.
If you want to create this aesthetic, you simply fold over the messy edges of your pastry, no more than a 1/4 inch. Once you have done that, fold up the rest of the pastry so that it rests on the plums. Adding the 1/4 inch fold will also create more of a crust. Once cooked you will see small pockets have been created between the layers of pastry.
Need advice on what plums to use? Well, I’ll let you into a secret. I used plumcots, a hybrid of the plum and apricot as the name denotes. Any plum will do really, so long as they are firm and not squishy. Squishy will not do at all, as they are likely to release way more juice than needed and render your galette base mushy.
Are you wondering whether you will taste the bourbon and thyme in this Bourbon Thyme Plum Galette?
Well, there is only a slight hint of bourbon, but that’s what you want, you don’t want to overpower the taste of the fruit. However, if you want that distinct smoky flavor of bourbon, serve the galette with some cream or ice cream and lace it with bourbon.
You will taste the thyme, so I urge you to use fresh thyme. Thyme is earthy and sweet but once dried you lose the sweet tones.
I hope you try this recipe and come back to tell me what you think. Bourbon Thyme Plum Galette is a great sweet treat that you will want to make again and again.