End of season Rustic Plum & Blackberries Galette with White Chocolate Drizzle and Roasted Almond Butter
I quite love rustic pastries, they remind me of the merenda at my grandparents farmhouse. This vegan plum and blackberry galette awaken in me some kind of sweet melancholy for those late summer days. Bees still buzzing around, chilly evenings, and refreshing mornings with the grass full with the dew tiny diamonds, my grandma coming with a cup of warm milk for me. So much freedom and calm.
At least this is how I remember the life at the farm to be when I was a little girl. And I love to think that even if it is a romanticised memory, it translates the real feelings left with me as a child.
This galette embodies all those sensation, the energy and tranquillity of that life. So uncomplicated, not easy, but so real and genuine. Hope this simple recipe can pass to you that rustic serenity, that I had the luck of growing with for some time.
Ingredients for the pastry (makes a 40 cm circa pastry disk) :
2 cups whole spelt flour (or half and half with white flour)
3/4 cup almond milk
1/4 cup extra virgin coconut or olive oil
1 Tbsp rice malt or maple syrup
1 tsp vanilla essence
1 tsp unrefined salt (we have beautiful salts coming from Scotland, Italy and France. However if you are on Himalayas feel free to go pink)
Ingredients for the filling:
4 large plums or more of the little ones, halved and cored
1 punnet blackberries
1 Tbsp roasted almond butter (or more ;) )
2 Tbsp rice malt or Xylitol / coconut sugar
1 tsp vanilla essence
a pinch of salt
Ingredients for the drizzle:
1 Tbsp cocoa butter
1 Tbsp rice malt
1/2 lemon zest and juice
some edible lavender flowers minced (optional)
Shift the flour in a large bowl with the salt. Add the oil and start working with a fork until the oil is incorporated and the flour has a sandy consistency.
Dilute the malt in the milk, no need to be perfectly dissolved, add the vanilla. Make a central hole in the flour and pour all the liquids there, start to work with the fork and then with the tips of your finger to incorporate all ingredients. Work the dough the less possible. You should end up with a fairly smooth ball of pastry. (liquid intake can change if you work with different flours or even among same type but different brands so be prepared to add the water, always do it carefully spoon by spoon) Let it rest in the fridge 30 min in an airtight container.
Make yourself a tea, and while waiting, wash and prepare the fruit halved and cored, and drizzled with the mixture of malt, vanilla essence and the salt pinch.
Pre heat the oven at 180°C.
Take out the pastry, and directly on a baking sheet roll it down with a pin, thickness around 3 mm. Make a disk of 4o cm circa diameter. Cut the pastry leftovers in cookie size circles.
Mix the rice malt, the almond butter and the vanilla essence, then spread in the middle of the disk you have created. On top place the fruits carefully arranged, and if you like drizzle on top with some more malt. Fold the edges on the fruits without covering them all. Brush generously the edges with coconut oil. Arrange the pastry disks cut previously from the leftover pastry, all around the inner edge, folding them in half over it. Brush them too with oil.
Put to bake for 20-25 minutes.
Meanwhile dissolve the cocoa butter in a bain-marie. Let it cool almost at room temperature and add the other ingredients. Whisk and wait for the drizzle to start getting white again, but still liquid enough to be poured. Add the minced lavender, and drizzle over the galette. let it all cool to tepid.
Now you are left with no choice, you can only eat it!! Enjoy :)
I cannot wait to see your creations!