apricot almond galette
Apricot almond galette with lavender

Recipe for this heavenly apricot and almond galette with lavender and sour cream

Servings: 4 people
  • 2 tbsp plain yoghurt
  • 160 gram flour
  • 1 tsp vanilla extract
  • zest of 1 lime
  • 1 tbsp grape sugar
  • 110 gram cold butter
  • 1 pinch salt
  • 2-3 tbsp cold water
  • 500 gramm fresh apricots
  • 50 gramm almond slices
  • 1 pod vanilla
  • 1 tbsp corn starch
  • 4-5 lavender blossom
  • 2-3 tbsp rice syrup
  • 2 tbsp lime juice
  • 1 free range egg for eggwash
  1. For the galette dough: In a bowl, whisk together the flour, grape sugar, salt and zest of lime. Add the butter in little pieces, yoghurt and vanilla extract and start kneading until the dough is very smooth. You need to be very fast so the butter doesn't melt and make sure there are no butter lumps! Wrap the pastry dough in clingfilm and refrigerate for about 30 minutes.

  2. For the filling: Wash the apricots, remove the stone and quarter them. Put the apricots in a bowl add the rice syrup, almond slices, vanilla, corn starch and lime juice. Mix gently and let marinate until the dough is ready. 

  3. Preheat the oven to 200°C.

  4. Lightly flour your kitchen surface and dust the top of the chilled dough. Roll out to a 20 cm circle. (With this amount of dough you will be able to make 2-3 galettes depending on how thick you like to roll out the pastry). Lift the rolled out dough carefully and transfer it to your baking sheet with baking parchment. Put the apricot mixture into the middle of the dough, leaving a clear outer border about 3 cm wide. 

  5. Gently fold the edges of your dough over the fruit mixture. Make sure there are no holes or crinkles where the filling might leak while baking. 

  6. Mix your egg with 2 tbsp rice syrup and brush the galette with this eggwash. Bake for about 30 minutes, until the crust is golden and the apricots tender. Before serving let it cool down. Serve with a spoon of sour cream and sprinkle with lavender blossom.