Whole Food, Plant-Based Recipe Apricot-Blueberry Rosemary Galette

Ingredients

For the crust

• 2 T ground golden flax seed
  

• 6 T water
  
• 1 cup plus 1½ T almond flour (4 oz)
  
• 1 cup plus 1 T spelt flour (4.75 oz)
  
• 3 T date slurry or syrup (made from date paste and water)
  
• 3 T cashew butter
  
• Extra spelt flour for rolling

For the filling

• 4 peaches (approximately 1 peach per tart)
  

• ½ cup blueberries
  
• 4 T lemon juice (juice of approx. 1 lemon)
  
• 1 T slurry or date paste
  
• 1 tsp arrowroot starch, plus ¼ cup water mixed in a small bowl
  
• apricot fruit spread (I like brands Bionaturae Organic Fruit or Dalfour)
  
• 1 T fresh rosemary, chopped

For the glaze

• Use nut milk or apricot spread. To get the nicest browning, use aquafaba (liquid in canned garbanzo beans).

Instructions

For the crust

1. In a small bowl, combine the ground flaxseeds and water, and stir well. Set aside until thickened.
2. In a large bowl, combine almond and spelt flour. (If you are using salt, add now.)
3. In the bowl with thickened “flax egg,” mix and combine cashew butter and date slurry. Pour over flour mixture and gently combine until the mixture comes together to form a ball. (If too sticky, add extra spelt flour. Do not overmix dough!)
4. Flatten the ball into a flat disc, wrap in plastic, and refrigerate for 20-30 minutes.
5. While you wait, preheat the oven to 400°F.

For the filling

1. Wash each peach, cut in half, pit, and slice.
2. Take half of the peaches and place in a sauté pan.
3. Add lemon juice and cook over low heat for a few minutes.
4. Add the arrowroot, date paste, and 1-2 T apricot fruit spread.
5. Take the pan off the stove and add remaining peaches, blueberries, and chopped rosemary. Let cool.
6. Remove the dough from the fridge.
7. If you are making individual galettes, divide the dough into 4 equal pieces.
8. On a clean surface, roll each piece of dough in 5-6” rounds. Do not let dough get too thin. (Each circle should be approximately ⅛” thick).
9. Transfer to a lined baking sheet. (If the dough gets warm while you’re rolling, then put each rolled circle onto a plate layered with wax paper or parchment paper.)
10. Pile the fruit filling onto each circle, slightly mounding it in the center and leaving a 1½-inch border around the edge.
11. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around, and pleat it.
12. Glaze the entire tart with a basting or pastry brush.
13. Bake for 25-30 minutes. You will know the tart is cooked when you see fruit bubbling and the crust is browned.