Makes one 10″ Galette
This plum galette is a fantastic summer treat. Galettes are so fun to make because they look so rustic & earthy looking & using spelt flour just takes the whole thing up another notch! A spelt crust seems to go so well with any galette filling so be sure to try it. Plums are a great choice for the filling not only because they offer numerous health benefits but also because they are such a delicious combo of sweet & tart. Be sure to pile that filling high not only to enjoy more of that goodness but also to allow for the shrinkage that happens during cooking. This one is a summer treat you must try! Enjoy.
DIRECTIONS For OIL-FREE Spelt /Almond Flour Crust
Add the ground flaxseed to the water & set it aside to make the flax eggs.
To stand mixer, food processor or bowl add the spelt flour, almond flour & mix to combine.
Add the sucanat or your desired sugar & the salt & mix well.
Add flax egg & mix.
If using a stand mixer while running add 1/2 of the soy milk, add a little at a time until the dough forms into a ball then it is done.
Now tip it out onto the counter & shape it into a flat disk & put it in a covered bowl or wrap sealed to chill in the fridge while you make the filling.
Cut the plums into slices and put them into a bowl.
To the bowl of sliced plums, add the sugar & stir.
Now add the juice or squeeze 1/2 a lemon & stir. Then add the cornstarch & stir to combine. Put in filling in the fridge while you roll out the crust.
Preheat the oven 400F.
Take the dough from the fridge and roll out into a 12.5 or 13” circle. You can roll between 2 sheets of parchment paper or in a pastry bag like the new one I am using in the video, which was amazing! (Link is under the youtube video)
Once you have it rolled out if you want you can trim the edges, but fine not to do that as it is a rustic tart anyway.
Spread the almond flour on the dough. Be sure to leave about 1” of the outer edge with no almond flour so you can fold that part over.
Take the filling out of the fridge & spoon your filling on top of the almond flour, piling it high because it will shrink. Try to get mostly the fruit & not the juice.
Note: If you do have any juice leftover you can boil it on the stove and thicken it up as you can use it to brush over the top of the plums once the tart is formed.
Now start pulling the edges of the dough over the filling just a little folding it over and creasing it so that you can fold it over all the way around the galette.
Now brush the galette with the leftover juice you boiled down or apricot jam. (This is optional but delicious. You can brush the thickened juice on the crust or brush the crust edge with plant-based milk.
Sprinkle with cane sugar and bake at 400F for 15 minutes then turn down to 350 and bake for 15 or 20 minutes more or until golden brown. Take out & let cool for some hours until completely cool.
Enjoy & try not to eat it all! LOL