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🍰 Galette crujiente de albaricoque y romero

414 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 1 pc.
• Ground hazelnuts 75 g
• Wheat flour, Type 405 220 g
• azúcar glas 80 g
• Salt Pinch
• Mantequilla 90 g
• Fresh apricots 500 g
• White chocolate 100 g
• Fresh rosemary 20 g
• Brown sugar 3 tbsp

Preparación

1. 1. Separate the egg. Use the egg white for another purpose.
2. 2. Put the ground hazelnuts, flour, icing sugar, and salt in a bowl.
3. 3. Add the egg yolk and butter to the bowl.
4. 4. Knead the ingredients quickly into a smooth dough.
5. 5. If the dough is too dry, add 1 to 2 tablespoons of cold water.
6. 6. Put the dough in the refrigerator for about 1 hour to rest.
7. 7. Preheat the oven to 180 degrees fan.
8. 8. Wash the apricots thoroughly.
9. 9. Halve the apricots and remove the pits.
10. 10. Cut the apricots into wedges.
11. 11. Finely chop the chocolate.
12. 12. Wash the rosemary and pat it dry.
13. 13. Pick the rosemary needles off the stems.
14. 14. Chop the rosemary needles finely.
15. 15. Dust your work surface with flour.
16. 16. Roll the dough into a large oval.
17. 17. The oval should be about 30 centimeters wide and 40 centimeters long.
18. 18. Line a baking sheet with baking paper.
19. 19. Place the dough on the prepared baking sheet.
20. 20. Sprinkle the chopped chocolate over the dough.
21. 21. Sprinkle the chopped rosemary over the dough.
22. 22. Arrange the apricot wedges on the dough.
23. 23. Leave about 4 centimeters of dough free all around.
24. 24. Fold the free dough slightly over the fruit.
25. 25. Sprinkle sugar over the apricots.
26. 26. Bake the galette for 35 to 40 minutes in the oven.
27. 27. The galette should be golden brown.
28. 28. Let the galette cool completely.
29. 29. Cut the galette into pieces.
30. 30. Serve the galette and enjoy!

Nutrición por ración

• kcal: 414
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 49 g