Stone fruit galettes

Step 1

Preheat oven to 160°C. Line a large baking tray (30 x 40 cm) with baking paper and set aside.

Step 2

Place hazelnuts and oats into mixing bowl and mill 10 sec/speed 7.

Step 3

Add flour and butter and mix 10 sec/speed 5.

Step 4

Add egg and water and knead Dough /15 sec, until just combined. Transfer onto a silicone bread mat or lightly floured work surface and divide into 6 equal portions. Using a rolling pin, roll each portion out into a circle (approx. 15-16 cm diameter).

Step 5

Divide sliced fruit equally between pastry rounds, placing it into the centre, leaving a 3 cm edge around. Fold pastry edges over fruit and carefully transfer onto prepared baking tray. Bake for 25-30 minutes (160°C), or until pastry is golden and fruit is tender. Brush with warmed apricot jam and serve warm with yoghurt (optional).