Buckwheat galette with summer fruit

Name: buckwheat galette with summer fruit
Cook time: 30 min
Total time: 105 min
Yield: 4
Cuisine: French
Ingredients: 250 g buckwheat flour; 1 tl cinnamon; tl salt; 100 g light brown caster sugar; 2 medium sized egg; 125 g cold butter; 300 g white marzipan; 250 g strawberries; 150 g blueberries; 125 g fresh raspberries

Galette of buckwheat flour, cinnamon, sugar, marzipan and summer fruit.

Ingredients

Kitchen Stuff

1 rolling pin
1 baking paper

Directions

Sift the buckwheat flour over a large bowl and add the cinnamon, the salt and the caster sugar.
Make a well in the middle and break the egg into it. Mix together.
Cut the butter into cubes and add. Knead with cold hands into a dough ball. Pack in cling film and leave to rest outside the refrigerator for half an hour.
Preheat the oven to 170 ° C.
Roll out the dough on a baking tray covered with parchment paper into a round piece of Ø 30 cm.
Cut the marzipan into thin slices and cover with the dough, leaving 4 cm from the edge.
Remove the crowns from the strawberries and halve them. Place the blueberries and raspberries on the marzipan.
Fold the edge of the dough with the baking paper over the fruit. Split the second egg. Brush the edges with the egg yolk, the protein is not used.
Fry the galette for about 45 minutes in the middle of the oven until golden brown and done. Yummy! .