Summer Fruit Galettes

Summer Fruit Galettes

by The Cook and Him July 28, 2020

These tempting fruit galettes follow the traditional French galette style of free-form filled pastries using buckwheat flour as used for Breton pancake-like galette.

prep: 20 mins / cook: 35 mins / inactive: 30 mins / total: 1 hour 25 mins / quantity: 6 galettes

Ingredients

Pastry
  • 2 cups (300g) Buckwheat Flour
  • 3 tbsp Coconut Sugar
  • ¼ cup (50g) Vegan Butter
  • 8-10 tsp Cold Water
Fruit Filling
  • 4 Apricots
  • 2 Peaches
  • 18-20 Strawberries
  • 12 Cherries

Method

  1. Start with the pastry - if using a food processor put all the ingredients except the water into a bowl with the blade attachment and whizz until no lumps of the butter remain. Gradually add the water, a little at a time, until you have a soft dough
  2. If making the pastry by hand put the flour and butter into a bowl and rub the two together between your fingertips until they resemble sand or fine breadcrumbs. Stir in the sugar then add the water to form a soft dough
  3. Form the dough into a sausage shape, wrap in cling film or paper and put in the fridge for half an hour
  4. While that's chilling prepare your fruit - cut the apricots and peaches into slices, discarding the stone. Remove the stalk from the strawberries and quarter. Halve the cherries and remove the pip. Mix all the fruit together
  5. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a large baking tray with parchment or a silicon mat
  6. Cut the dough into 6 even sized pieces and roll out to rough circles about 6 inches (15 cm) in diameter
  7. Divide the fruit into small, even piles across the middle of each of the circles of pastry
  8. Fold the pastry over the fruit but not so it completely covers it, forming pleats (see photo in post)
  9. Gently place them onto your prepared tray(s) spacing evenly apart and bake for 35-40 minutes until crisp on the bottom of the galettes
  10. Serve warm with vanilla ice cream or a rich caramel sauce



The Cook and Him
The Cook and Him

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More

Coleslaw with Toasted Camelina & Umami Dressing
Coleslaw with Toasted Camelina & Umami Dressing

by Nick Saltmarsh April 18, 2021

Toasted camelina seeds add a delicate savoury crunch to this classic slaw of cabbage, carrot and onion, while our fermented fava bean umami paste gives a deep rich flavour to the dressing.

Read More