Galette with various fillings on a quark-oil dough base

Ingredients for 4 servings:

• 125 g low-fat curd cheese
• 5 tbsp oil
• 5 tbsp milk
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g flour
• ½ pack of baking powder
• some flour for the work surface
• 450 g rhubarb
• 50 g brown sugar
• 2 tbsp, heaped jam or preserves, of your choice
• 3 tbsp, heaped semolina
• some ginger root, grated or ground
• 3 rosemary sprigs, with the needles chopped
• 1 egg(s) for brushing the dough
• 30 g almond flakes
• 450 g apricot(s) with skin
• 50 g brown sugar
• 2 tbsp, heaped apricot jam
• 3 tbsp, heaped semolina
• some ginger root, grated or ground
• 3 rosemary sprigs, with the needles chopped
• 1 egg(s) for brushing the dough
• 30 g almond flakes

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

simple and summery delicious

For the quark and oil dough, knead the low-fat quark, oil, milk, sugar, vanilla sugar, salt, flour, and baking powder into a smooth quark and oil dough and refrigerate until ready to use. Then, using a little flour, knead the dough again by hand and roll it out to a round shape about 32 cm in diameter. For the rhubarb filling, wash, trim, and de-string the rhubarb, and cut it into small pieces. Weigh out 450 g of the fruit mixture. Place the rhubarb in a bowl, add the chopped rosemary, and grated or ground ginger. Add the semolina, jam, and sugar, and mix everything well. Place the rhubarb mixture in the center of the dough. Fold the excess dough over the dough and fold the edges slightly so that the rhubarb is still visible in the center. Beat an egg and brush it over the galette dough. Sprinkle the almonds and a little sugar on top. Line a baking sheet with parchment paper and bake the rhubarb galette for at least 35-40 minutes at 200°C (top/bottom heat). For an apricot filling, halve the apricots, remove the stones, and dice them. Place the apricot cubes in a bowl, add the chopped rosemary and grated or ground ginger. Add the semolina, jam, and sugar, and mix well. Place the apricot mixture in the center of the dough. Fold the overhanging dough onto the dough and fold the edges slightly so that apricot pieces are still visible in the center. Beat an egg and brush it over the galette dough. Sprinkle the almonds and a little sugar on top. Line a baking sheet with parchment paper and bake the apricot galette for at least 35-40 minutes at 200°C (top/bottom heat). Delicious served lukewarm with vanilla ice cream or whipped cream! Extra tip: You can also make shortcrust pastry instead of quark and oil dough. The fillings can be varied to your liking. Just let your creativity run wild! The galette isn’t just a sweet hit; it can also be savory, for example, with a pizza filling. Simply make a savory quark and oil dough or shortcrust pastry and, as you would with a quiche or tart, use cream cheese, egg, and grated cheese in addition to the semolina to bind the filling.