Summery Apricot & Quark Galette | Crispy & Fruity

Quickly work the wheat flour with the cold, cubed butter and a pinch of salt into a crumbly dough. Add half an egg (beaten), knead into a smooth dough, wrap in cling film, and let rest in the fridge for 30 minutes.

Preheat the oven to 180 °C top/bottom heat. Wash, halve, and stone the fresh apricots. Mix the quark with half of the liquid honey.

Roll out the chilled dough into a circle on a piece of baking paper. Spread the quark cream evenly on top, leaving a border of approx. 3 cm.