
Stone Fruit Galette
INGREDIENTS:
For 1 Galette = 8 servings
Pastry:
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300 grams / 2 cups light spelt flour
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2 tbsp coconut sugar
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1/2 tsp sea salt
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1/4 teaspoon cinnamon
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50 grams / 1/4 cup coconut oil, solid
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6-8 tablespoons cold water
Stone Fruit Filling:
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large plums, thinly sliced
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6 small peaches (can use 3 large ones), thinly sliced
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1 tsp ginger
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2 tbsp maple syrup
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Zest from one lime
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1 tbsp lime juice
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2 tsp corn starch
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1 tsp cinnamon
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1 tsp vanilla extract
DIRECTIONS:
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Preheat the oven to 175C degrees (C) fan-force and line a large baking sheet with parchment paper.
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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.
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Press the pastry into a disc and cover with cling wrap and set aside while preparing fruit filling.
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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.
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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.
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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.