For the dough:
Flour - 200 g.
Kaymakani farm-made butter (cold) - 120 g.
Sugar - 60 g.
Cold water - 3-4 tbsp.
Mix all the products in a blender until you get a ball. Wrap it in a cling film to keep it fresh and leave in the refrigerator for 45 minutes.
For the filling:
Pears - 2 pcs.
Sweet apples - 3 pcs.
Sugar - 3-4 tbsp.
Cinnamon - 1 tsp.
Peel the apples, remove the seeds, and cut them into thin slices. Pour with the juice of one lemon and mix them. Add the sugar and cinnamon and mix again. Roll out the dough (on a baking sheet of paper) on a lightly floured surface into a circle about 3-4 mm thick. Leave a border of 4-5 cm and cover the central part with the filling. Fold the border towards the center. Brush the edge with whipped egg yolk and sprinkle with cinnamon sugar. Spread the Kaymakani farm-made butter cut into small pats (about 30 g.) over it. Bake at 190° degrees for about 45 minutes. Fifteen minutes before being ready, glaze the galette with warmed up fig preserve!
You could serve it with some ice cream or mascarpone but it is incredibly delicious just as it is!