Ingredients
Dough:
- 180 g spelt flour
- 70 g ground almonds
- 80 g brown sugar
- 125 g butter
- 1 egg
Coating:
- 150 g cream cheese
- 2 tbs brown sugar
- 1 package vanilla sugar
- 2 ts organic lemon peel
- 1 egg
- 350 g apricots
- 25 g pistachios
Preparation
1. Overview of ingredients.
Dough:
2. Knead all ingredients to a smooth short pastry, wrap in cling film and let rest in the fridge for about 1 hour.
3. Roll out the dough on a sheet of baking paper around 28 cm in size (using a 28 cm lid). Cut out a circle of baking paper with a diameter of 24 cm (using the lid 24 cm). Place this circle on the dough sheet.
Topping:
4. Mix the cream cheese with the sugar, vanilla sugar, lemon zest and egg. Clean and stone the apricots.
5. Place HotPan on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.
6. As soon as the Audiotherm beeps on reaching the roasting window, switch off Navigenio, lay dough in HotPan - with baking paper down side. Remove the other baking paper.
7. Spread the cream cheese mix on the dough, as well as apricots and finally sprinkle the pistachios on top. Use a tablespoon to fold any excess dough over the edge of the Galette.
8. Place HotPan on a heat resistant surface, place the switched off Navigenio overhead. First bake with the residual heat for about 10 minutes. Then switch the Navigeno to low level.
9. While the Navigenio flashes red/blue, enter approx. 25 minutes in the Audiotherm and bake light brown.
10. Let the galette cool down for about 10 minutes after the baking time, then use the baking paper to carefully pull it onto a plate.
This recipe has been tested and approved by AMC.
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