Spelt Flour, Coconut, Quince Jam and Peach Homemade Galette
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"How many times have you fancied making something to treat yourself, your family or your friends but perhaps you were put off by thinking it could be too much work? Well, for some sweet reason, this is not the case at all and whenever you fancy something nice, homemade and quick to make, a galette can be your perfect choice. Making a dessert doesn’t have to be anything complicated and laborious. This galette does go a step or even two further into that because it contains no butter at all and is made with spelt flour rather than the usual -gain nothing from as I call it- white flour."
NotesThese galettes are a perfect pies that can serve 4-8 people any time and in any season.
It can be served hot (with a dollop of ice-cream, crème fraiche or clotted cream) or at room temperature.
It can be served as a nice dessert or even an afternoon teatime snack. ( I'll have to come clean, be very honest and confess that I have had it for breakfast too ? and I loved it?).
There is a twist here as I was saying and that is that no butter was used which makes it a lot healthier with significantly less fat content.
I like it this way a lot more also because I know it is healthier but you can choose to use ready-made pastry which can be both a puff or a shortcrust (sweet version) one. This will mean a significant corner cut transforming this into a dessert made in a flash.
We do like cutting corners sometimes but if that little extra time is in hands I'd always go for the home-made version.
I have also made one galette earlier this summer with cherries, peaches and berries. It was absolutely delicious. I have used a cherry jam them.
You could use frozen fruit as well but you will have to either add more tapioca flour or corn starch or simply defrost and drain to account for the moisture.
In this recipe, I have taken a little bit of dough aside and I have made little ribbons to just cover the edges to look slightly prettier but the rustic look is fantastic as well.
Here is a picture of the mixed fruits (cherry, peach and berries) one made earlier that I was talking about. This was so delish ...
Preparation Time45 min
Cooking Time45 min
- For the crust: 500 g Spelt flour
- 250 ml double cream or milk lukewarm
- 80 g white organic flour
- 4 tbsp desiccated coconut
- 10 g fresh or dry yeast
- 1/2 tsp Himalayan pink salt
- 4 tsp cane sugar
- For the filling: 4 peaches
- 3 tbsp quince jam homemade
- 3 tbsp tutti fruity jam homemade
To make the pie crust take a bowl out (a rather larger size) and put in the flour, the desiccated coconut and salt. Mix to homogenise and make a well in the middle.
In a mug place the yeast, 1 tsp sugar and 50 ml lukewarm water. Stir until the yeast has dissolved and pour in the well. Set aside for 10 minutes.
Meanwhile take out the jam or jams, wash the fruits and slice them or chop them into your desired size. I did both, sliced and chopped them. Placed the fruit in a bowl and just before using it if you want mix in the tapioca flour.
Going back to the dough, add the milk or the double cream or butter milk, (whatever you want to use or have) to the flour (if using milk, warm it up slightly if you are using double cream or butter milk make sure this are at room temperature and not straight from the fridge).
Using your hands and fingers combine the flour with the rest of the ingredients until you get a dense dough. If it is too dense for your liking add more liquid, one tbsp at the time until you are happy with the dough viscosity. Cover and allow to rest for 10-15 min.
Preheat the oven at 200°C or 400 F and line 2 oven trays (I used pizza trays) with parchment paper.
Split the dough into two portions. Roll out each into a disk of approx 30 cm (12 in) in diameter and this does not have to have exact or even edges.
Spoon the quince jam on to the center of the first disk and place 1/2 of the fresh peaches arranging them into your desired design. Repeat with the second but using the tutti-frutti jam.
Sprinkle the sugar over the two pies and brush the dough with the egg wash.
Place the galettes on to the prepared trays and bake in the preheated oven for about 30-35 minutes rotating the pants halfway through the baking.
Serve warm or at the room temperature. They can be stored in the fridge for 3 to 4 days if they ever make it to the fridge.
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