Apple-Pomegranate Galette with Fresh Thyme

By joanmarie

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons granulated sugar*
• 1/2 teaspoon salt
• 3 tablespoons butter, cut up
• 2 tablespoons olive oil
• 2 -3 tablespoons cold water
• 2 tablespoons honey
• 1 sprig fresh thyme
• 2 teaspoons all-purpose flour
• 2 teaspoons lemon juice
• 2 cups thinly sliced apples
• 1 egg white, lightly beaten
• 1 teaspoon turbinado (raw) sugar (optional)
• 2 tablespoons pomegranate seeds or snipped dried cranberries
• 2 teaspoons fresh thyme leaves

Details

Servings 10
Adapted from diabeticliving.com

Preparation

Step 1

In a medium bowl stir together the first four ingredients (through salt). Using a pastry blender, cut in butter until pea size. Drizzle with oil and incorporate into flour mixture with your fingers. Sprinkle 1 Tbsp. of the cold water over part of the mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding the cold water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together. Wrap in plastic wrap and chill 30 minutes.
Meanwhile, in a small bowl combine honey and thyme sprig. Microwave 30 seconds; cool. Remove and discard thyme.
Preheat oven to 400 degrees F. In a medium bowl combine infused honey, 2 tsp. flour, and lemon juice. Add apples; toss to coat.
On a large piece of lightly floured parchment paper, roll pastry into a 12-inch circle. Slide paper with pastry onto a baking sheet. Mound apple mixture in center of pastry, leaving the outer 2 inches uncovered. Fold uncovered pastry over filling, pleating as needed. Lightly brush pastry with egg white and, if desired, sprinkle with turbinado sugar.
Bake 35 minutes or until center is bubbly and pastry is brown. Cool 15 minutes. Sprinkle with the remaining ingredients.
Sugar Substitute

*Sugar Substitute Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 2 tsp. granulated sugar.
*Sugar Substitute PER SERVING WITH SUBSTITUTE: Same as above, except 148 cal., 22 g carb.
Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 149 cal., 6 g total fat (3 g sat. fat), 9 mg chol., 150 mg sodium, 22 g carb. (2 g fiber, 8 g sugars), 2 g pro.
Diabetic Exchanges

Fat (d.e): 1; Fruit (d.e): 0.5; Starch (d.e): 1;