In the bowl of a food processor, pulse flour, 1 TBSP sugar and kosher salt until combined- 1-2 pulses. Add in butter, a few TBSP at a time. Slowly add in the ice cold water until the mixture resembles wet sand.

Roll the dough out onto a floured surface and shape into a large square. Wrap the dough with plastic at least 2 hours or overnight.

Pre heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle lined pan with with 1 TBSP of corn meal to prevent sticking.

Remove dough from the fridge and let rest at room temperture for 10 minutes. On a lightly floured surface, roll out the chilled dough into a large circle just wide enough to fit onto the rimmed sheet pan. Place the dough onto the prepared baking sheet.

Fan the apricots from the center out into a layered design leaving a 2 inch border around the outside edge. Roll the edges of the dough onto and on top of the fruit. With a pastry brush, brush the melted apricot jam all over the fruit.

Beat the egg well - add 1 TBSP of cold water and brush the edges of the dough with the egg wash. Sprinkle the fruit and the dough with extra 1 TBSP of sugar.

Bake for 30 minutes in a 350 degree oven until bubbly. Let rest for 20 minutes before slicing.

Slice galette into wedges and top with cream.

In the bowl of a stand mixer, combine vanilla paste and heavy cream. Beat on low for 1 minute, then increase speed to medium high. Add in the mascarpone and whip on high until light and fluffy.

Serve the whipped cream mixture over a wedge of the galette.

Sprinkle with fresh thyme leaves, if desired.