Apricot Almond Galette - Vegetarian
The Rustic Apricot Almond Galette brings together the delightful tang of fresh apricots with the subtle nutty crunch of almonds, all encased in a perfectly flaky, buttery crust. This galette is a visual treat, with its golden-brown rim and a glistening filling that invites you to take a bite.
Ingrédients
- 1,5 cups all-purpose flour
- 1/2 cup almond flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 6 medium fresh apricots, pitted and sliced
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon almond extract
- 1 large egg, beaten
- 1 tablespoon almond flakes
- 1 tablespoon coarse sugar
Instructions
- In a food processor, combine all-purpose flour, almond flour, granulated sugar, and salt. Pulse to combine.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough begins to form.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- In a bowl, combine apricot slices, granulated sugar, cornstarch, and almond extract. Toss gently to coat.
- Roll out the chilled dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Arrange the apricot mixture in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the fruit, pleating as needed.
- Brush the crust with beaten egg, and sprinkle with almond flakes and coarse sugar.
- Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the galette cool slightly before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 36g | Protéines: 4g | Fat: 14g | Sucre: 18g
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