for 12 pieces

Dough

150 g	buckwheat flour
100 g	half-white flour
2 tbsp	sugar
¾ tsp	salt
100 g	butter, cold, cut into pieces
1 dl	water

Filling

250 g	ricotta
2	eggs
4 tbsp	sugar
1	organic lime, use grated zest and 1 tbsp of juice
700 g	red-skinned apples, halved, cut in thin slices,

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.

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