Preparation: Step 1
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Prepare all ingredients.
The butter should be cold, it is not worth replacing it with margarine.
Flour is needed from green buckwheat, ordinary buckwheat flour will give too strong taste and smell.
For filling, you can use different berries and fruits, including frozen.
For filling from juicy fruits and berries, you will need starch, in the case of not very juicy filling you can not use it.
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Step 2
Mix 50 g of each type of flour, 1 tbsp. sugar and salt.
Add chilled oil chopped with cubes, grind your dough with your hand into the crumb.
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Step 3
Knead the dough into a lump. If the baby does not glue it itself, then you need to add 1-2 tbsp. Ice water until the dough begins to glue.
Wrap the kneaded dough in a food film or in a plastic bag. Remove in the refrigerator for 1 hour or at night.
You can make the dough in advance and store it in the refrigerator for 2-3 days.
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Step 4
Wash the plums, dry and cut into halves. Remove the seeds and cut into slices.
For juicy berries and fruits, mix starch and 2 tbsp. Sahara.
Heat the oven to 200 ° C.
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Step 5
Put the baking paper on the working surface, sprinkle it abundantly with rice flour. Roll out a chilled dough into a layer of about 3 mm thick.
When using starch with sugar, evenly sprinkle the dough layer half of this mixture, retreating from the edge of about 6 cm.
Put plums and raspberries, also leaving the edges of the dough free. Sprinkle the filling with the remaining starch with sugar or just 2 tbsp. Sahara.
Turn the edges of the boss on the filling.
Remove the galet in the freezer for 15 minutes, so it will better retain the shape when baking.
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Step 6
Bolt the egg and grease the edges of the frozen biblute, sprinkle 1 tbsp. Sahara.
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Step 7
Bake the gale at once, about 20 minutes in the lower part of the oven at a temperature of 200 ° C.
Then reduce the temperature to 175 ° C, rearrange the galet to the average level of the oven and bake to golden color for about 15 minutes.
Cool the finished galetus on a baking sheet.
The galet is very delicate and fragile, so it is better to divide it into portions right on baking paper. Serve to the table with spoons.
Bon appetit!
