Pluot Galette
Galette is a French Pastry,which I think is more like a pie made without a pie pan.Its flaky crust is achieved by using good amount of saturated fat(here I use only the best kind) and not over mixing the dough.Any kind of fresh tart fruit makes an ideal filling. Pluots(a cross between plums and apricots) are still in season before the pumpkins invade,I thought why not make a simple dessert requiring not much effort.Really needed only few minutes to put together and the oven does rest of the work.This is lightly sweetened like most of my desserts,the almonds and semolina form the delicious layer over the dough to soak in all the fruity juices,a very unique idea I borrowed from roopa’s recipe . Recipe : Pluot Galette Serves 3 Ingredients 3 medium ripe pluots or plums or apricots,pitted and sliced 1/2 cup almond meal or fine ground raw almonds 1 tablespoon semolina 2 tablespoon brown sugar 1 1/2 cup whole wheat pastry flour 3 tablespoon Organic butter(cut in cubes) or pure green or virgin pressed coconut oil 3 tablespoon cold water 1/8 teaspoon salt Method To make the pastry dough ,sift together the flour and salt in a large mixing bowl.Add the butter or ghee or coconut oil to the flour mixture,combine well using hands or use a processor,add water and mix until the mixture comes together.Cover and set in refrigerator for 30 minutes
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Pluot Galette