Apricot Galette

Apricot Galette

60 min
Medium
1 serv.
301 g / 1 serv.

Rating

Average rating:—

Description

Rustic open-faced pie with apricots and thyme made from a mix of wheat and rye flour

  1. Mix wheat and rye flour with sugar and salt
  2. Add cold butter cubes and chop with a knife into crumbs
  3. Pour in ice water and quickly knead the dough, form a ball
  4. Wrap the dough in cling film and refrigerate for 20 minutes
  5. Cut apricots into wedges, mix with sugar and thyme leaves
  6. Roll out the dough into a 3-4 mm thick circle
  7. Place apricots in the center, leaving 3-4 cm edges
  8. Fold the edges of the dough over the filling, forming pleats
  9. Sprinkle with almonds and bake at 190°C for 25-30 minutes until golden
796
264 kcal / 100 g
kcal
12.5 g
4.2 g / 100 g
Protein
93.2 g
31.0 g / 100 g
Carbohydrates
42.8 g
14.2 g / 100 g
Fats