Peach & Blueberry Rye-crusted Galette With Lemon Zest
RECIPE:<br><br>For 4-6 persons <br><br>Ingredients for 2 galettes:<br>1/2 of a cup of very hot water<br>1/2 of a low smell veg oil (I used sunflower)<br>1 cup of a rye flour <br>1 cup of a wholewheat flour plus extra for dusting <br>1 tin apricots, sliced<br>1/3 cup of frozen blueberries <br>Pinch of lemon zest<br>Pinch of polenta or oatmeal<br>---<br><br>Sift two flour into a large mixing bowl. In a small bowl mix oil and water, then add liquid to the flour and mix a dough until smooth and soft. Add a little flour if necessary. Make a ball, enclose in a plastic wrap, cover with kitchen towel and leave the dough for 30 min. <br><br>Preheat the oven 180C. Divide the dough into two parts. You can store one in a fridge for a week. <br><br>On a baking paper or well-floured baking tray roll out the dough into a circle trimming the edges. Sprinkle the center of a pastry with polenta or oatmeal. Arrange fruits in a center, top with berries and lemon zest. Fold the edge over the filling and pleat. <br><br>Bake until golden brown, about 30 min. Let cool on a baking sheet, then slice and enjoy.
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