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Plum Galette

Course: Dessert
Cuisine: French

Ingredients

For the pastry

  • 150 g plain flour
  • 1 tbsp date powder
  • 60 g coconut oil chilled in the fridge
  • 6 tbsp cold water
  • Pinch of salt

For the filling

  • 400 g plum or peaches/apricots/apples
  • 1 tbsp date powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp cashew butter or almond/peanut butter
  • 1 tbsp apricot jam

For the pastry glaze

  • 1 tbsp oat milk
  • 1 tbsp date powder

Instructions

  • To make the pastry, place the flour, date powder, salt and coconut oil into a food processor and blitz. Slowly adding the water one tablespoon at a time. Cover the pastry with clingfilm and refrigerate for 20 minutes.
  • Remove the dough from the fridge and roll the dough out until you have a 25 cm circle.
  • Preheat oven to 200C (108C fan).
  • Transfer the dough onto a baking tray lined with baking parchment paper. Spread the centre of the dough with the cashew butter, leaving a 5cm border. Place the sliced fruit onto the cashew butter and gently fold up the edges. Sprinkle with cinnamon, date powder and vanilla extract.
  • Brush the edges with oat milk and sprinkle wit date powder.
  • Bake for 35-40 minutes. Remove from the oven and brush the plims with apricot jam. Return to the oven for a final 5 minutes. Remove and allow to cool before serving.