It was Mother’s Day here in the UK this Sunday and my boyfriend is visiting from the US so I thought it was fitting that I make something to honour both occasions. Galettes are really great to make when you don’t have the patience or the time for a full-on pie.
(Adapted from here)
For the pastry:
- 1 cup/120g plain flour
- 1 teaspoon caster sugar
- 3oz/85g vegan butter cut into small pieces
- 1 tbsp cocoa powder
- 4 tbsp cold water
For the filling:
- 1/4 cup/50g caster sugar
- 1/4 cup/50g ground almonds
- 4 plums or any other stone fruit (peaches, nectarines, whatever is in season) thinly sliced
- a scattering of blueberries.
- Mix the dry ingredients together and cut the butter into chunks. Add the butter to the mixture and work it in, rubbing it in with your hands until it resembles a sort of coarse grainy texture.
- Add the water until it comes together to form a dough. Wrap the dough in cling film and refrigerate for at least 45 minutes-1 hour.
- Whilst the pastry is chilling, cut the fruit and mix together the sugar and almonds.
- Prepare a lightly greased baking tray.
- Once the dough is done chilling, unwrap it and roll it out into a rough disk shape on a lightly floured surface.
- Transfer the dough to the baking tray and sprinkle half the almond sugar mixture on the dough. Leave the edges free of sugar.
- Start layering on the fruit working from the outside.
- Once the fruit is covering all the tart, sprinkle on the blueberries and the rest of the almond sugar.
- Fold over the edges of the pastry and press to seal.
- Preheat the oven to 350f and bake the galette in the oven for 25-30 minutes until the fruit is bubbling and golden brown.