Ingredients
For the galette dough
-
170 g spelt flour
-
40 g JOY organic almond protein powder
-
90 g ground almonds
-
40 g freshly grated Parmesan
-
75 g cold butter
-
75 g quark
-
1 egg
-
1 tsp dried basil
-
1 tsp rosemary, finely chopped
-
½ tsp oregano
-
½ tsp salt
-
If needed, 1–2 tbsp cold water
For the filling
-
3–4 tart apples, e.g. Elstar or Boskoop
-
100 g plain cream cheese
-
150 g Gorgonzola
-
100 g walnuts, roughly chopped
-
1 tsp fresh thyme
-
1–2 tbsp honey
-
A pinch of freshly ground pepper
How to make it
1. Prepare the dough: Mix the spelt flour, JOY almond protein, ground almonds, Parmesan, herbs and salt in a bowl. Add cold butter in small pieces, quark and egg. Knead everything quickly into a smooth dough. If it is too dry, add a little cold water.
2. Rest the dough: Shape the dough into a ball, cover it, and let it rest in the fridge for about 30 minutes.
3. Prepare the filling: Preheat the oven to 180 °C fan-forced. Core the apples and cut them into thin slices. Cut the Gorgonzola into pieces and roughly chop the walnuts.
4. Shape the galette: Roll the dough out on baking paper to about 3–4 mm thick and round. Spread with cream cheese, leaving a border of about 3 cm around the edge.
5. Top with filling: Arrange the apple slices in a fan shape on the cream cheese. Sprinkle with Gorgonzola and walnuts. Season with thyme, a little pepper and honey.
6. Bake: Carefully fold the free dough border over the outer apple slices. Bake in the preheated oven for about 35–40 minutes until golden brown.
7. Enjoy: Let the galette cool slightly and serve while still warm. Especially delicious with a fresh arugula salad.
