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
How it's done
Dough
Mix the flour, sugar and salt in a bowl. 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.
To shape
On a sheet of baking paper, roll out the dough into a rectangle (approx. 25 x 40 cm), slide onto a baking tray.
Filling
Mix the ricotta, eggs, sugar and lime juice in a small bowl. Spread the ricotta cream on top of the dough, leaving approx. 2 cm free around the edges. Fan the apples on top of the cream, fold the edges of the dough inwards, top with the grated lime zest.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Serve the galette warm.
| Serve with: | Vanilla ice cream |
|---|
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