Galettes are, by far, one of my favourite desserts- they’re so simple and quick to make, incredibly delicious, and taste amazing topped with some vanilla ice cream. Whether filled with apples and pears in the winter, or plums, peaches and berries in the summer, galettes never fail to please or impress. This galette only takes about an hour to make, bake and serve, and can be used as a template for so many more tarts and galettes- both savoury and sweet, as the crust is so versatile and delicious.
Springy Plum Galette
1/2 cup oats
1/2 cup buckwheat flour (or spelt or rice)
1/2 cup rye flour
5 tbsp very cold coconut oil
2 tbsp maples syrup/honey/agave
2 tbsp cold water
Pinch of sea salt
5-6 plums (sliced)
6 medjool dates (diced)
1 tbsp coconut sugar
1 tbsp lemon juice
1 tbsp flour (oat, rye, buckwheat etc.)
Pinch of sea salt
To make the crust, place the oats, buckwheat flour and rye flour in a food processor and pulse until combined. Then add the cold coconut oil, and blend for about 30 seconds until evenly combined (this mixture should resemble wet sand). Once this is done, add in your sweetener, and while processing add in the iced water. Pulse just a few more times until a dough-like consistency is reached (add in one more tablespoon of water if necessary) and wrap in plastic film. Place the dough in your refrigerator to chill for at least 25-30 minutes.
Pre-heat your oven to 180˙C. While you wait for your dough to chill, throw together you filling, combining all of your ingredients in a bowl until evenly mixed. Once your dough is chilled, spread it about 1/2 inch thick on parchment/baking paper and assemble the sliced plums however you wish to, leaving about an inch of space around the edges (I usually assemble my fruit in circles starting from the outside, as you can see in the photo!). Once that is done, carefully fold the sides of the dough over the fruit. Place in oven for about 25-30 minutes, and until the edges brown. Serve and enjoy warm with some vanilla (n)ice cream, yoghurt or alone!