Peach-Blueberry Rosemary Galette
Ingredients for crust:
2 tbl ground golden flax seed
6 tbl water
1 cup, plus 1½ tbl almond flour (4 ounces)
1 cup, plus 1 tbl spelt flour (4.75 ounces)
3 tbl date paste – see note
3 tbl cashew butter
Extra spelt flour for rolling
Chef Note: I like thinning the thick date paste into a slurry, by combining 2 tbl date paste with 1 tbl of water. This process is optional, it’s a way to cut back sweetness in dough.
Directions:
Preheat oven 400°F
• In a small bowl, combine the ground flaxseeds and water, stir well. Set aside until thickened.
• In a large bowl combine almond and spelt flour. (if you are using salt, add just pinch)
• In the bowl with thickened “flax egg” mix and combine cashew butter, date slurry. Pour wet
ingredients over flour mixture and gently combine until the dough begins to come together to
form a ball. Dough will look shaggy. If too sticky you might have to add extra spelt flour.
Do not overmix dough!
• Flatten the ball of dough into a disc and wrap in plastic and refrigerate 20-30 minutes.
Ingredients for the filling:
4 peaches (approximately, 1 peach per tart)
½ cup blueberries
4 tbl lemon juice (1 lemon)
1 tbl slurry/date paste
1 tsp arrowroot, plus ¼ cup water mixed in a small bowl
Apricot Fruit Spread (brands I like Bionaturae Organic or Dalfour)
1 tbl fresh rosemary, chopped
Glaze: Aquafaba or plant-based milk plus an apricot spread
Chef Notes:
You can make one large galette, but I make small individual servings so each person as their own.
To get a golden crust, brush the top of tarts with aquafaba or plant-based milk.
Directions:
• Wash each peach, cut in half, pit and slice.
• Take half of the peaches and place in sauté pan.
• Add lemon juice, cook over low heat for a few minutes.
• In a small bowl combine water and arrowroot until dissolved.
• Add arrowroot liquid, date paste and 1-2 tbl apricot fruit spread.
• Take pan off the stove and remaining peaches, blueberries and chopped rosemary. Let cool.
• Remove the dough from the fridge.
• If you are making individual galettes, divide the dough into 6 equal pieces.
• On a clean surface, dust counter lightly with flour and roll each piece of dough into 5-6” rounds.
Do not let dough get too thin, each circle should be approximately ⅛” thick.
• Transfer each circle to a lined baking sheet.
• Pile the fruit filling onto each circle, slightly mounding it in the center and leaving a 1½ -inch
border around the edge. Fold the rim of the dough up and over the edge of the filling,
overlapping the dough as you go around and pleating the dough.
• Using a pastry brush glaze each galette with aquafaba or plant-based milk. Being careful not
to move fruit around.
• Bake 25-30 minutes. You will know the tart is cooked, when the crust is brown and fruit will be bubbling.
• During the last 5 minutes of baking, glaze tarts with apricot spread, which makes them look
professional and shiny.