Apricot and Walnut Galette

Ingredients

For the crust:

1.5 cups flour

1.5 tbsp sugar

1/2 tsp sea salt

110 g butter

1 egg

1/4 cup sour milk

For the filling:

16 hazelnuts

5 apricots

6 tbsp sugar

6 sage

1 tbsp starch

a pinch of salt

For the topping:

1 egg

Sugar

In a large bowl, combine the dry ingredients: flour, sugar, and salt. Grate the cold butter and rub it into the flour mixture with your hands until crumbly.

Whisk the egg with the sour milk and add to the flour mixture. Knead the dough. Transfer the dough to a floured surface and knead for a few minutes. Form the dough into a disk and wrap in plastic wrap. Refrigerate for an hour.

While the dough is chilling, prepare the filling. Preheat the oven to 175°C (350°F). Place the nuts on a baking sheet and toast for 15 minutes until dark brown.

Finely chop the nuts and place them in a medium bowl. Add the chopped apricots, sugar, torn sage leaves, cornstarch, and a pinch of salt. Mix well.

Remove the dough from the refrigerator and roll it out very thin. Cut out a large, even circle (33 cm). Transfer the dough to a parchment-lined baking sheet. Form another ball of dough from the scraps, roll it out, and cut into strips for the braid. Place the filling in the center of the circle, leaving a small border. 

Arrange the fruit in a single layer. Fold the edges in. Arrange the strips on top, creating a braid.

Place the baking sheet in the freezer for 15 minutes. Meanwhile, preheat the oven to 200°C. Brush the pie with a beaten egg and sprinkle with sugar. Bake for 20-25 minutes, until golden brown. Cool the pie to room temperature before serving.

Enjoy!