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Heather Sury
Buckwheat galette with summer fruit
Galette of buckwheat flour, cinnamon, sugar, marzipan and summer fruit.
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Ingredients
Directions
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Sift the buckwheat flour over a large bowl and add the cinnamon, the salt and the caster sugar.
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Make a well in the middle and break the egg into it. Mix together.
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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.
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Preheat the oven to 170 ° C.
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Roll out the dough on a baking tray covered with parchment paper into a round piece of Ø 30 cm.
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Cut the marzipan into thin slices and cover with the dough, leaving 4 cm from the edge.
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Remove the crowns from the strawberries and halve them. Place the blueberries and raspberries on the marzipan.
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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.
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Fry the galette for about 45 minutes in the middle of the oven until golden brown and done. Yummy! .
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Nutrition
945Calories
Sodium8% DV200mg
Fat57% DV37g
Protein26% DV13g
Carbs46% DV137g
Fiber28% DV7g
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