Apricot galette

Apricot galette

Total: 1 hr 20 min. | Active: 35 min.
Nutritional value / person: 606 kcal
, Fat: 41 g
, Carbohydrate: 42 g
, Protein: 16 g

Ingredients

4 person

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

Onions

1 tbsp olive oil
2 spring onions incl. greens, cut into thin rings, a few greens set aside
1 garlic clove, squeezed

Dough

1 pastry dough, rolled into a circle (approx. 32 cm Ø)
2 tbsp walnut kernels, finely chopped
2 sprig rosemary, finely chopped

Cream cheese mixture

150 g soft goats' cheese
125 g cream cheese
¼ tsp salt
a little pepper

Apricots

400 g apricots, thinly sliced
½ tbsp olive oil
¼ tsp salt
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How it's done

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Onions

Heat the oil in a non-stick frying pan. Add the onions and garlic, sauté for approx. 3 mins. Remove, transfer to a bowl, allow to cool slightly.

Dough

Unroll the pastry, sprinkle with walnut kernels and rosemary, then gently roll with a rolling pin. Place the dough on a tray along with the baking paper.

Cream cheese mixture

Add the fresh cheese to the onions, mix, season and spread on the dough, leaving approx. 2 cm free around the edges.

Apricots

Place the apricots in a bowl, add the oil, mix, season with salt. Spread the apricots on the cream cheese, fold in the edges of the tart about 3 cm wide.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly, sprinkle with the reserved spring onion greens.

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