Stone Fruit Galette

INGREDIENTS:

For 1 Galette = 8 servings

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Pastry: 

• 300 grams / 2 cups light spelt flour

• 2 tbsp coconut sugar

• 1/2 tsp sea salt

• 1/4 teaspoon cinnamon

• 50 grams / 1/4 cup coconut oil, solid

•  6-8 tablespoons cold water

Stone Fruit Filling:

• large plums, thinly sliced

• 6 small peaches (can use 3 large ones), thinly sliced

• 1 tsp ginger

• 2 tbsp maple syrup

• Zest from one lime

• 1 tbsp lime juice

• 2 tsp corn starch

• 1 tsp cinnamon

• 1 tsp vanilla extract

DIRECTIONS:
 

1. Preheat the oven to 175C degrees (C) fan-force and line a large baking sheet with parchment paper.
    

2. To make the pastry, place the flour, sugar, salt, and cinnamon into the bowl of a food processor fitted with the blade attachment. Mix until combined, then add the coconut oil and pulse until sandy. Add the water a tablespoon at a time until a slightly crumbly dough forms. It should stick together when pressed.
    

3. Press the pastry into a disc and cover with cling wrap and set aside while preparing fruit filling.
    

4. Place the ginger, maple syrup, lime zest and juice, cornstarch, cinnamon and vanilla into a bowl and stir until combined. Then place your thinly sliced fruit and toss carefully.
    

5. Roll the pastry out into a rough circle about 0.5- 1cm in thickness, place onto the prepared baking sheet. Arrange the fruit in the centre and fold the pastry up around it. I also sprinkled the pastry with cane sugar.
    

6. Bake the galette for 50-55 minutes, or until golden and the fruit filling has started to bubble. Remove from the oven and cool for about 15 minutes before serving with vegan yoghurt or ice-cream and fresh raspberries.