Last Friday I whipped up some spelt galettes – the basic recipe for the dough is always the same, and can also be found my most recent book, Zuckerfrei backen.*

I love this dough! To give you guys a bit of variety and inspiration, I baked four galettes, each with a different filling: three were sweet and one was savory. They were all so delicious that I just have to share the recipes with you! :-)

By the way, here’s a new recipe for a gluten-free version of the galette dough – made with buckwheat flour!

The basic recipe is super simple. In the book I also addded a bit of coconut blossom sugar, but in the recipes below, the fruits are sweet enough – and for the savory variant, you won’t need a sweetener anyway.

Basic Recipe: Spelt Galettes

Rezept drucken
Rezept drucken
galette
Prep Time 15 minutes
Cook Time
Passive Time
ZUTATEN:
  • 200 g spelt flour
  • 1/2 tsp cream of tartar
  • 2 tbsp ground almonds or ground tigernuts
  • 60 g coconut oil*
  • 100 ml oat milk
ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat). Combine spelt flour, baking powder, and ground almonds in a bowl.
  2. Heat coconut oil until it liquefies. Add oat milk to flour mixture and knead everything into a dough.
  3. Roll out dough on a baking tray lined with baking paper to form a circle approx. 1 cm thick.
  4. Fill with desired filling (see examples below), leaving an edge of about 3 cm around on all sides. Fold this edge piece by piece over the filling, pressing down slightly. Bake in a preheated oven for 25 minutes.
 
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Suggested fillings below include blueberry, apricot, strawberry-rhubarb, and tomato with goat cheese. Enjoy!

BLUEBERRY

200 g blueberries
2 tbsp sliced almonds
½ tsp powdered rice sweetener* (optional, as a replacement for powdered sugar)

1. Wash blueberries, fold into the galette as pictured, and bake as described above.
2. 2–3 minutes before removing galette from the oven, sprinkle almond flakes over the blueberries.
3. Remove galette from oven and garnish with powdered rice sweetener to taste.

APRICOT

6 apricots
2 tbsp sliced almonds
½ tsp powdered rice sweetener* (optional, as a replacement for powdered sugar)

1. Wash, halve, and pit apricots. Fold them into the galette as pictured and bake as described above.
2. 2–3 minutes before removing galette from the oven, sprinkle almond flakes over the apricots.
3. Remove galette from oven and garnish with powdered rice sweetener to taste.

STRAWBERRY RHUBARB

150 g strawberries 1 stalk rhubarb
2 tbsp sliced almonds
½ tsp powdered rice sweetener* (optional, as a replacement for powdered sugar)

1. Wash strawberries, remove stems, and slice strawberries into quarters. Wash rhubarb, remove the ends, remove fibers, and cut rhubarb into pieces.
2. Fold strawberries and rhubarb into the galette and bake as described above.
3. 2–3 minutes before removing galette from the oven, sprinkle almond flakes over the strawberry-rhubarb mixture.
4. Remove galette from oven and garnish with powdered rice sweetener to taste.

TOMATO & GOAT CHEESE

80 g soft cheese
60 g sun-dried tomatoes (in oil)
salt
pepper
300 g cherry tomatoes
30 g goat cheese
fresh basil

1. Blend or purée soft cheese with sun-dried tomatoes. Season with salt and pepper.
2. Spread soft cream over galette.
3. Wash and halve cherry tomatoes and lay out over cream.
4. Cut goat cheese into pieces and top galette with them. Bake as described above.
5. Wash basil, pat dry, cut into strips, and garnish galette. Season with pepper.

Next time I’m making a Gooseberry Galette – I only just discovered gooseberries last summer and have been looking forward to the start of gooseberry season over the past few weeks! Last weekend I was finally able to get my hands on some, and I can’t wait to experiment with them. For the autumn season I’ll be preparing a Cinnamon Plum Galette as well as the Caramel Apple Galette from my newest book, Zuckerfrei backen* (page 92)!

Happy baking!

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