for 4-6 persons
180 g flour 0 + for the pastry board
30 g almond flour
2 tbsp. cane sugar + 1 tbsp. for the surface of the galette
70 g cold butter
65 g cold water
A pinch of salt
20 g chopped almonds
½ tsp. cinnamon powder
3 tbsp. almond milk (or the one you prefer)
Put sieved flour (wheat and almond flour), a pinch of salt and two tablespoons of cane sugar into a large bowl.
Cut butter into small cubes and knead with flour to a sandy dough. Add cold water and form a homogenous dough loaf, without, however, kneading too much.
Wrap in cling film and let rest in the fridge for at least 30 minutes.
In the meantime, wash apples, cut into thin slices and add the juice of half a lemon, cinnamon and a tablespoon of cane sugar.
Slightly flour the pastry board, take the dough loaf and roll out to a round, 5 mm thick form with a rolling pin.
Prick the cake base with a fork and cover with apple slices. Don’t cover the edges as you have to fold them up.
Brush the edges with almond milk with the help of a pastry brush and sprinkle the surface with chopped almonds.
Bake the galette in the preheated oven at 170° C for about 40 minutes.