So this happened last week.
And the same thing 2 weeks ago. Truth is, I was between developing a recipe for a client and managing to make space in my fridge for all the fruits and veggies I've received from my grandma's garden. Among all, there was a huge quantity of apricots, so I thought I'll make a pie. Then I found lots of raspberries. They would go bad the next day so after blending 2 liters of berry smoothie, I started to knead a basic french dough, as I usually make for a quiche (somehow).
I missed these kind of desserts. I used to make them so often back in the day. What I especially want to share with you today is the crust recipe as there were so many of you that asked me for it on Instagram. The crust is made with very few ingredients and I promise you it has the greatest texture : crumbly but not dry, nutty but somehow fresh, it melts in your mouth and it pairs just perfect with the baked stone fruits. I love how simple this recipe is but yet so rich in taste and texture!
For this recipe I used very ripe apricots but works wonderful with pretty much any fruit! (Ps: The plum version is my favourite).
Whole wheat galette with stone fruits
Vegan, Plant-based, Soy-free, Gluten-free option included
Time: 90 mins
4 cups seasonal fruit, pitted if necessary
3 tbsp rapadura sugar/cane sugar
2 tbsp coconut sugar
2 tsp Organic vanilla extract1 tbsp cinnamon powder
1 tsp tapioca starch (also, you can use potato starch arrowroot powder)
pinch of salt
1 cup whole wheat flour (for a gluten-free version, replace with 1 cup of gluten-free flour)
1 cup coconut flour
3/4 cup coconut oil, solid
1/2 cup ice cold water, add more if necessary
2 tbsp coconut sugar
big pinch salt
1/3 tsp baking soda
1 tsp lemon zest
1. Start by mixing in all the filling ingredients, except tapioca powder. Give it a very good stir and let aside. Juice will be released. Strain the excess then add the tapioca starch.
2. To make the pastry, take a bowl and mix in all the dry ingredients. Rub in the coconut oil until you have a soft breadcrumb texture. Add enough ice cold water to make the crumb mixture come together to form a firm dough. If 1/2 cup is not enough (it might depending on what flour you use) add more, little by little. Form the dough into a ball
3. Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round shape about 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably.
4. Place the fruit filling in the middle and spread on the dough leaving the edges plain. Fold the outer edges of the pastry over the fruits, creating overlapping folds as you work around the surface.
5. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling.
6. Let the galette cool and then dig in! Enjoy!
Tips: depending on what fruits you use, add more or less sugar. Plums in general are very sweet so they might need less sugar. Apricots and mirabelles have a very sour peel so you can add more. Also, if using berries add some lemon juice as well as it will help them develop a nice vibrant color and taste as well.