Apricot & Peach Galette

An elegant, yet simple dessert that makes the most of juicy summer stone fruits. Use our mix of peaches and apricots, or mix it up with plums, cherries, or a blend of them all.

Ingredients

Crust
6 tbsp Unsalted Butter or Plant-Based alternative
3 tbsp Maple Syrup
1 tsp Vanilla Extract
32g plain Non-Fat Greek Yogurt or Coconut Yogurt
32g Tapioca Flour
400g Oat Flour + 2 tbsp for flouring surface
2 tsp Baking Powder
2 tbsp unsweetened plain Almond Milk
2 tbsp Water, if needed

Filling
2 Peaches, halved, stone removed
4 Apricots, halved, stone removed
1 tbsp Lemon Juice, fresh
1 tsp Vanilla Extract
2 tsp Cornstarch
1/4 tsp Salt
2 tsbp Maple Syrup

Directions

Make the crust. Add butter, maple syrup, vanilla, and yogurt to the Work Bowl. Process on LOW with the Dough Blade until creamed together and slightly fluffy. Add in tapioca flour, oat flour, baking powder, and liquid. PULSE 5 times, or until dough forms. Remove from Work Bowl. Form dough into a ball and set aside.

Preheat oven to 204°C.

Remove the Dough Blade; add the Slicing Disc. Process apricot and plum halves using the Slicing Disc. Transfer sliced fruit to a bowl and add remaining ingredients for the filling. Toss to mix.

Roll our the dough on an oat-floured surface into a roughly 23cm round shape - no need for neat edges. Thickness should be about 6 mm. Transfer to a parchment-lined baking sheet.

Place the sliced peach and apricot mixture in the center of the dough, leaving a 5 cm border. Fold the edges up and over the filling, overlapping slightly (pinch together dough at bottom if it cracks when folding over). Cover with aluminium foil.

Bake for 40 minutes, removing the aluminium foil after 30 minutes.

Continue baking until crust is golden and fruits are slightly bubbling. Allow to cool 10 minutes before serving.