Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Galette
How it's done
Dough
Place the flour, sugar, vanilla seeds and salt in a bowl, mix. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), place on a baking tray.
Filling
Spread the almonds on top of the dough, leaving a border of approx. 3 cm all the way around. Place the apricots in a bowl, mix with the sugar, cornflour, cinnamon and vanilla seeds, spread on top of the almonds.
Galette
Fold the edges of the dough over the filling, brush with the egg, sprinkle with the almonds and sugar.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack, allow to cool slightly. Serve the galette lukewarm.
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