Einkorn Summer Fruit Galette

Einkorn Summer Fruit Galette

Ingredients

For the dough

  • 2 cups (240g) All Purpose Einkorn Flour or 2 ½ cups (240g ) Whole Wheat Einkorn Flour, plus more for dusting
  • 2 tablespoons sugar, plus more for dusting
  • ¼ teaspoon sea salt
  • 10 tablespoons (140 g) cold unsalted butter cut into ¼-inch cubes
  • ¼ cup ice water

For the filling

  • 1 pound ripe peaches, peeled, pitted and cut into ¼-inch slices
  • ½ pound plums, unpeeled, pitted and cut into ¼-inch slices
  • ¼ cup sugar
  • 2 tablespoons All Purpose Einkorn Flour or Whole Wheat Einkorn Flour
  • Zest of ½ lemon
  • Pinch of grated nutmeg
  • Pinch of salt
  • 1 large egg, separated, for brushing
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price

Instructions

Make the dough:

  1. Pulse together the flour, sugar, and salt in a food processor. Add the butter a few pieces at a time and pulse until the mixture is coarse and sandy. Drizzle the water and pulse until the dough holds together.
  2. Shape the dough into a 6-inch disc, wrap in plastic wrap and refrigerate for 1 hour.

Make the filling:

  1. In a medium bowl, toss together the peaches, plums, sugar, flour, lemon zest, nutmeg and salt.
  2. Place a rimmed baking sheet in the oven. Preheat to 375ºF.
  3. Remove the dough from the refrigerator and place it on a piece of parchment paper dusted with flour. Dust the top and place a piece of parchment on top. Roll the dough to a 12-inch round, lifting and turning while rolling. Dust with more flour as needed.
  4. Brush the dough with beaten egg white, leaving a 3-inch border around.
  5. Arrange the fruit on top in a circle, alternating slices of peaches and plums, leaving a 3-inch border.
  6. Using the parchment paper to support the dough, fold it up and pleat the sides of the dough to form a 2 ½-inch border that loosely wraps around the fruit.
  7. Brush the top crust with reserved egg yolk, and sprinkle with sugar.
  8. Remove the heated baking sheet from the oven. Carefully transfer the galette with the parchment paper to the sheet.
  9. Bake the galette for 45 minutes, until the crust is golden brown. Let cool on the pan for 30 minutes before serving.

To prevent your crust from tearing, chill your dough again after rolling into a circle, before adding your fruit filling.

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Einkorn Summer Fruit Galette

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