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🍰 Rustic Apple Galette

255 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt whole wheat flour (+ 2 tbsp for working)
• 45 g raw cane sugar (3 tbsp)
• 1 pinch salt
• 150 g cold butter
• 1 egg
• 650 g apples (3–4 apples)
• 1 organic lemon
• 1 tsp cinnamon
• 0.5 tsp cardamom
• 50 g hazelnut kernels

Instructions

1. 1. Put 250 grams of flour, 2 tablespoons of sugar, and a pinch of salt into a bowl.
2. 2. Add butter pieces, one egg, and 1 tablespoon of cold water.
3. 3. Knead the ingredients quickly into a firm dough.
4. 4. Cover the bowl.
5. 5. Place the dough in the refrigerator for 30 minutes.
6. 6. Wash the apples thoroughly.
7. 7. Quarter the apples and remove the core.
8. 8. Slice the apple quarters into thin wedges.
9. 9. Wash a lemon under hot water.
10. 10. Pat the lemon dry.
11. 11. Grate the lemon zest.
12. 12. Squeeze the juice from the lemon.
13. 13. Toss the apple wedges with 1 teaspoon of lemon zest, 3 tablespoons of lemon juice, cinnamon, and cardamom.
14. 14. Dust your work surface with the remaining flour.
15. 15. Roll the dough into a round shape about 5 millimeters thick.
16. 16. Place the dough on a baking sheet lined with parchment paper.
17. 17. Arrange the apple wedges with the skin facing up on the dough.
18. 18. Leave an outer border of about 10 centimeters empty.
19. 19. Fold the dough border inward over the apples.
20. 20. Sprinkle the apples with the remaining sugar.
21. 21. Preheat the oven to 180 degrees Celsius conventional heat (convection 160 degrees; gas mark 2–3).
22. 22. Bake the tart for about 35 minutes.
23. 23. Remove the tart from the oven.
24. 24. Let the tart cool for 10 minutes.
25. 25. Roughly chop the hazelnuts.
26. 26. Sprinkle the apple tart with the hazelnuts.
27. 27. Serve the tart lukewarm.

Nutrition per serving

• kcal: 255
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 27 g