Quark and Plum Galette
Servings: 4
Equipment
- table spoon
- parchment paper
Ingredients
Dough
- 200 g quark with 0-18% fat
- 50 g rye flour
- 16 g maple syrup
- 1 tbsp chia seeds mixed with 3 tbsp of water
Filling
- 250 g plums preferably a dark blue, elongated variety
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom you can easily skip this assertive spice
- 1/2 tsp ground nutmeg
Instructions
Dough
- Soak the chia seeds in water and let them swell. This will take about 30 min, so take care of this in advance.
- Preheat the oven to 200°C, top and bottom heat.
- Add the syrup to the quark and mix the mixture thoroughly.
- Add the seeds to the quark.
- Finally, add the flour and knead into a smooth dough. The dough will be quite wet and sticky.
- Prepare four 15×15 cm squares of baking parchment. Place a quarter of the dough on each square and spread it out over the parchment. It’s easiest to do this with a gloved hand or through a layer of parchment paper.
Filling
- Cut the washed plums in half and remove the pits.
- Slice the fruit and arrange the pieces over the dough rounds, leaving a 1–2 cm border around the edges. Lay the fruit in a single layer so the galette bakes up pleasantly dry and crisp rather than turning into a compote.
- Sprinkle the plums with the dry spices.
- Fold the edges of the parchment squares inward together with the edges of the dough to form galettes.
- Place the galettes on a baking sheet and put it in the oven. Middle rack, 25 minutes: the edges of the galettes should be nicely golden brown.
