1. Mix the wheat flour, coconut flour and sugar.
2. Crumble small pieces of butter into the flour mixture, which is then combined with eggs.
3. Divide the dough into two parts, both of which are rolled out into circles about 4 mm thick and 30 cm in diameter. Place them on a baking tray.
4. Spread the mascarpone on the dough, leaving a border of about 5 cm.
5. Sprinkle with almond flour and top with apricot cream.
6. Fold the edges over the filling and press lightly.
7. Brush the edges with beaten egg and sprinkle with coconut flour and cane sugar.
8. Bake at 200 degrees for 10 minutes.
9. Lower the temperature to 150 degrees and bake the galette for a further 20 minutes.
10. Serve as a cake or dessert with sour cream, whipped cream or vanilla ice cream.
