Apple Galette

Ingredients

• 250 g spelt whole‑grain flour (+ 2 tbsp for handling)
• 45 g whole‑tube 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.

   Mix 250 g flour, 2 tbsp sugar and a pinch of salt. Add butter pieces, egg and 1 tbsp cold water; knead quickly into a firm dough. Cover and refrigerate for 30 minutes.

2. 2.

   Meanwhile wash apples thoroughly, quarter them, remove cores and cut the quarters into thin strips. Rinse lemon hot, pat dry, grate the zest and squeeze out the juice. Mix apple strips with 1 tsp lemon zest, 3 tbsp lemon juice, cinnamon and cardamom.

3. 3.

   Dust a work surface with remaining flour, roll dough to about 5 mm thick and place on parchment‑lined baking sheet. Arrange apple strips, skin side up, on the dough, leaving a ~10 cm wide edge around the perimeter.

4. 4.

   Fold the edges inward, sprinkle apples with remaining sugar and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes. Remove galette and cool for 10 minutes.

5. 5.

   Coarsely chop hazelnuts. Sprinkle over the galette and serve warm.