Mirabelle galette

    Mirabelle plum galette with lavender and lemon served with vanilla crème

    100 g softened butter
    175 g flour
    50 g oats
    30 g chopped almonds
    a little salt
    a little water to bring the dough together

    500 g mirabelle plums
    1 pesticide free lemon
    2 tbsp raw sugar
    1 tsp dried lavender
    a little powdered sugar
    2 dl natural yogurt
    ½ vanilla bean
    1 tbsp acacia honey

    Place the butter in a bowl and blend the flour, oats and chopped almonds into the butter.
    Add the salt and a little water until the dough is flexible and holds together.
    Place the dough in the refrigerator for 30 min so that it can set and can be worked further.
    Rinse the mirabelles in cold water and cut in half and remove the pits.
    Roll the dough out on a piece of parchment paper, totally thin and with a diameter of about 26-28 cm.
    Place the mirabelles on the dough, so that they’re together in the middle, garnish with finely grated lemon zest, lavender and raw sugar. Bend the edges over the mirabelles so that they hold the filling together a little.
    Place the galettes in the oven and bake them for 20-25 minutes at 170C until they are a golden brown on top and the crust has become crisp.
    Make the vanilla crème by blending the yogurt with the seeds of the vanilla bean and the juice from the lemon.
    Take the galette out of the oven and let it cool a little. Sprinkle with powdered sugar and serve with the vanilla crème.