apple plum galette
Late spring and the whole of summer have been quite the ride. I’ve birthed a book, Simply Daytox. A book dedicated to the healing powers of slowing down, simplifying and creating room. A book whose message is ever close to my heart and one that I live by daily. Other than creating the book I’ve done very little else. Yes, I spend plenty of time with my family and friends, on my yoga mat, in the kitchen and outdoors. But work-wise I’ve focused on the book. Solely and exclusively. This means I had to put some things on pause, my online journal being one of them. But I’m happy to say, after delivering the book, going on holidays and finishing some exciting new commission projects, I’M BACK!
Back at my virtual home to deliver you more delicious plant-based seasonal recipes and inspiring articles on slow and simplified living. I can’t wait to share my experiences and hear about yours!
First up is a treat that I’ve served up to five times already. It’s an end-of-summer galette with apple and mirabelle plum. Why this is my absolute favourite du jour? It has the crunchiest and most fragrant crust and a moist and slightly tart core. It’s the perfect marriage of sweet, herby and tart. Thyme reminds me of endless summers and freely foraging in France. The galette is fresh and surprisingly light. I could eat it for breakfast. I adore it so. And hopefully, you will too.
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Apple Plum Galettes
Makes 3 small galettes
Takes 75 minutes
125 gram buckwheat flour
4 tbsp coconut blossom sugar
4 tbsp liquid ghee*
3 tsp dried thyme
½ tsp baking powder
25-50 ml water
Pinch of sea salt
1 large apple = 80 grams of peeled slices
1 hand (mirabelle) plums, no seeds
2 tbsp raw honey**
1 small lemon, juice
1 tsp cardamom powder
*To make vegan use coconut oil
**To make vegan use brown rice syrup
Combine flour, coconut blossom sugar, thyme, baking powder and sea salt. Mix well. Add liquid ghee and 25 ml water. Mix until you have a firm dough. Shape into three balls. Place in a bowl, cover with a damp cloth and let rest in the fridge until you’ve finished the filling.
Preheat the oven at 170 degrees Celsius, or 340 degrees Fahrenheit. Make the filling by peeling the apple and cutting it into thin slices. Place slices in a large based bowl. Add honey, lemon juice and cardamom powder. Mix and let sit until you’ve rolled the dough.
Take the dough out of the fridge, dust the counter with flour and roll the balls into discs. Take the filling. Squeeze the apple carefully but well. You need to remove the liquid otherwise you end up with soggy doughed galettes. Store the liquid that the apple has been marinating in for later.* Place the filling in the middle of the discs. Add plum halves. Fold the edges of the dough over but make sure the center is left uncovered. Add a dollop of ghee to the center of each galette. Bake at 170 degrees Celsius for about 40 minutes. Take out of the oven and let cool. Serve with some fresh thyme, (nut) cream or raw honey.
TIPS: It’s also great to serve your galette with some of the lemony liquid left over after marinating the apples. I’ve also made these galettes with raspberries instead of Mirabelle plums. Tastes equally delicious!
Photos, recipe and text (c) (copyright) kyra. at kyra’s kitchen.