One of the most visually appealing recipes to me is the Galette. It is like a rustic pie that can be savory or sweet, with the filling gently nestled between the crust. I wanted to make one that wouldn’t completely destroy our summer fitness plans; so I created a crust using fresh oats and flaxseeds with lots of fiber and healthy fat. There is still a lot of butter in this delicate crust, so be sure to use a good grass-fed one like Kerry Gold. The filling is sweet and tart plums, a readily available rich and deep colored stone fruit during the summertime. Once slightly cooled, the galette is dusted with a little powdered sugar, just gorgeous. Easier than pie!
Summer Plum Galette
Summer Plum Galette with Almond Oat Crust
Ingredients
- For Crust
- 2 c rolled oats
- 1 tbsp ground flaxseed
- 1 stick cold grass-fed butter, cut into small slices.
- 1 tbsp ice cold water
- 2 tbsp brown sugar
- 1/4 tsp sea salt
- 1 tsp almond extract
- 1 tbsp all purpose flour for rolling out dough.
-
- For Filling:
- 2 tbsp melted butter
- 1 tbsp brown sugar
- 4 plums thinly sliced
- 2 tbsp powdered sugar for dusting
-
-
Instructions
- Begin by pulsing oats in a food processor until fine (if using whole oats). If using whole flaxseeds, pulse those with the oats now.
- In a medium bowl, whisk together the oat flour, flaxseed, salt and 2 tbsp brown sugar.
- Using your hands or a pastry cutter, break up butter into dried ingredients until clumpy
- Add 1/4 c ice water (cubes removed) and shape dough into a ball.
- Press dough down into a think circle. Wrap in plastic or baggy. Refrigerate one hour.
- While dough chills, melt butter for filling in microwave 30 seconds. Combine with brown sugar.
- Thinly slice plums into half moon shapes. Combine plums with melted butter, and brown sugar. Stir.
- Preheat oven to 400. Once dough chills, roll it out using a rolling pin on a piece of floured parchment paper into a 12 inch circle.
- Fold up edges lightly, sort of like you would for pizza, this makes it easier to fold later. Transfer to a baking sheet on parchment paper.
- Assemble plum mixture in the center and fold up edges around the filling. Leave any excess butter in the bowl or crust may get soggy.
- Bake 35-40 minutes. Allow to cool at least 10 minutes. Lightly dust with powdered sugar.
3.1
http://freshandfit.org/summer-plum-galette-with-almond-oat-crust/
