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Apricot galette


1,5 hours


4-5 servings



My very forst apricot galette was cooked in the village. I was looking for a simple recipe with minimum ingredients. I chose the fast dough for the galette using vegetable oil. I measured all with cups and spoons, as I had no tools vatiety.

But there was a desire to prepare delicious pastries for relatives.
You can take the dough recipe as a basis and prepare galettes with zucchini, tomatoes, and eggplants. Add cheese, fresh herbs and you won’t believe how tasty and simple it is.



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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Add oil to the flour and sugar and mix well to make crumbs.

Then add ice water one tablespoon at a time, constantly stirring the dough, as much water as the dough will take.

Knead the elastic dough. Wrap in food film and leave in the fridge for 1 hour.

Place apricot halves in a bowl, add sugar and cornstarch. Stir.

Roll out the dough really thin, the edges can be trimmed so that they are even.

Put the filling on top. Wrap the edges of the galette and brush with the crust mixture.

Bake at 180°C  for 30-40 minutes. Watck closely the baking process.


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