You just might fall head over heels for one of our fall galettes. This free-form, flavorful, and low-maintenance dish is just like a pie.
For the pastry:
100g spelt flour
80g rye flour
¼tsp fine sea salt
150g cold vegetable butter, cubed
1tbs coconut sugar
1tbs cold water
For the fruit:
500g fruit (2 small apples, 4 plums, 100g mix of berries)
Zest and juice of 1 lemon
2tbs coconut sugar
1 2 tbsp mineral water + 1 tsp turmeric
Pinch of salt
60g flaked almonds
All that’s required is a pastry fold over the filling,
and you’ll end up with an elaborate-looking warm treat
that may actually be the easiest thing you make all autumn.
The best part?
You can chalk up any imperfections to the handmade, rustic ambiance of the dish.
So, what are you waiting for?
Grab a delicious sweet potato,an apple or frozen berries, and you’ll have a new favourite go-to fall dessert.
1 Mix the flours and salt into a large bowl. Rub the flour and butter together using your fingertips until the mix resembles coarse breadcrumbs. Add the sugar, and a tablespoon of cold water to bring the dough together.
2 Form the dough into a ball and wrap it with film. Place in fridge for at least 30 minutes to an hour.
1 Peel, halve and core the apples, cut into slices.
Place in a large bowl.
Halve the plums and remove the stones, and cut into slices.
Add to the bowl, together with the berries mix.
2 Add the cornflour, sugar, lemon zest and juice.
3 Preheat the oven to 200 degrees, or 180. Line a baking tray with parchment paper and set aside.
4 Roll out the dough into a large circle, about 3-5mm thick, on a lightly floured surface. Using the rolling pin, transfer the dough to the baking tray and place the tray in the fridge while preparing the fruit.
3 Remove the pastry from the fridge. Pour the fruit on top and fold the dough over the fruit and press gently to seal.
4 Whisk together the water with turmeric in an small bowl. Brush the edges and sprinkle with flaked almonds.
5 Bake the galette in the preheated oven for 35-40 minutes until golden brown. Let the galette cool for five minutes before serving.