Rosemary Galette with Dried Apricots Recipe
Delicious, crumbly sand pie with juicy fragrant filling. This is my impromptu. I bought rosemary for lamb legs, it turned out to be too much, so I decided to cook something sweet with this herb. It's been interesting for a long time how it turns out - a combination of rosemary and sweet filling. It turned out very tasty, fragrant, exotic.
Servings 4
Cook Time 60 minutes
Ingredients
- 3 pieces Rosemary
- 110 gram Flour wheat / Flour
- 140 gram Butter
- 90 gram Sugar
- 1 pinch Salt
- 30 gram Almonds
- 100 gram Dried apricot
- 100 gram Raisins
- 100 gram Dry white wine
- 1 tablespoon Honey
- 1 piece Chicken egg
Instructions
- Pour the dried apricots, raisins and orange zest with wine and simmer until the liquid has completely evaporated.
- Then add honey and whisk with a blender.
- For the base, mix 125 g of softened butter, 80 g of flour, 45 g of sugar, egg, 2-3 sprigs of rosemary (chop only the needles), a pinch of salt. The finished dough is placed in the refrigerator for 30 minutes.
- For the streusel, rub with your fingers 30 g of flour, 45 g of sugar, 30 g of almonds (chop not very finely), 15 g of softened butter.
- We put the base on baking paper (we will immediately say that it is better to do it in a mold, because during baking the base just spread out).
- Put the apricot filling on the base.
- Cover with grated cheese and bake in a preheated 180 degree oven for 20 minutes.
- Cover with streusel and bake in a preheated 180 degree oven for 20 minutes.
- For browning streusel. Enjoy your meal.