Peach, Plum & Spelt Galette

Credit: May Knight, DipION | mayknightnutrition.com

May says: “You can sub the fruit for any in season; mixed berries or apple & pear works great, too. Add extra flavours like ginger, cinnamon or orange zest [to] make it your own.”

Ingredients

Pastry

1.5 tsp sugar
Pinch salt
180g spelt flour (plus more for rolling out)
170g butter unsalted cold
4 tbsp ice water
1 tbsp milk or cream
Optional: flaked almonds to top

Fruit filling

600g fruit: about 3 peaches & 3 plums cut into wedges
2 tsp arrowroot flour
Pinch salt
50g sugar
1 tbsp lemon juice
1 tsp vanilla
Optional: 1 tsp orange zest, 1 tsp cinnamon or 1 tbsp chopped stemmed ginger

Method

For the pastry:

Add the butter cubed into a bowl with the other ingredients apart from water.
Roughly rub the butter into the flour and sugar until it’s combined but there are still lumps of butter (these will make flakey pastry later).
Add the ice water, and mix gently until combined.
Tip out onto the counter lined with greaseproof paper and form into a disk.
Wrap and chill in the fridge for 30 mins.

For the filling:

Prepare the fruit into wedges.
In a bowl combine the rest of filling ingredients then add to the fruit and mix until thoroughly coated.
Prepare a baking tray lined with baking paper (you can use the pastry one from before).
Lightly flour the counter and roll out your pastry to about 14” or just over dinner plate size and move it onto your baking sheet – there will be overhang but don’t worry, that gets folded over onto the fruit to make the edges.
Pile the fruit mixture in the middle leaving a good 5cm ish border – it will seem like a lot of fruit but it cooks down.
Fold over the edges of the pastry back onto the fruit. This can be messy, just try and close up any big gaps/cracks as this is where juice from the fruit will try to escape, work in sections and press the pastry onto itself where it overlaps – like a pleat.
Brush the pastry with milk or cream and sprinkle with sugar or flaked almonds.
Bake at 190’C for 45 mins.