Apple Galette with fresh cheese, almonds and cinnamon
100 g soft butter
175 g flour
50 g oats
30 g chopped almonds
a little salt
a little water to bind the dough
3-4 Danish apples
1 dl Gede fresh cheese (a Danish cheese similar to mascarpone or ricotta)
1 pesticide free lemon
1 tbsp brown sugar
1 tsp cinnamon
a little powdered sugar
Put the butter in a bowl and knead the flour, oats, and chopped almonds into the butter. Add salt and a little water, in order to make the dough flexible and held together.
Place the dough in the refrigerator for about 30 min so that it can set itself and is ready for working with further.
Peel the apples and removes the cores. Cut the apples into quite thin slices.
Roll the dough out on a piece of parchment paper, quite thin and with a diameter of 26-28 cm.
Blend the fresh cheese with juice from the lemon and spread it into a thin layer on the door. Take care that there is a rim of about 5 cm where there isn’t cheese.
Lay the apple slices, so that they stand up, quite tight and the fresh cheese is totally covered with apples. Garnish with finely grated lemon zest, cinnamon, and brown sugar. Pinch the rim over the apples, so the rim holds it all together.
Place the galette in the oven and bake for 20-25 minutes at 170C, until it is golden brown on top and the crust has become soft.
Take the galette out and let it cool a little. Garnish with powdered sugar and serve with yogurt, crème fraiche or possibly ice cream.