Nektariinigalette tattarijauhosta – gluteeniton, ei sisällä raffinoitua sokeria
I still had a little organic buckwheat flour left over that I received from ClearSpring for their #justaddbuckwheat campaign. I wasn’t quite sure what to do with it, but then noticed my fruit bowl was full of ripe nectarines, so decided to test out this nectarine galette. If you want to make a quick rustic tart, then this is perfect for you. It is not meant to be a pastry masterpiece, but simply taste good. I wouldn’t usually use 100 % buckwheat flour, as it can make the pastry a little hard to handle, but as this requires so little pastry work, I thought I would give it and go and I am pleased to announce it worked really well. I tried to stay clear of refined white sugar and sweetened the tart with a little coconut sugar, which gave the fruit a caramel like taste. So not only is this recipe gluten free, but it is also refined sugar free!
Feel free to change up the fruit , depending on the season. Peaches, plums and apples would also work well.
Nectarine Buckwheat Galette – serves 6 – 8
100 g vegan margarine
200 g organic buckwheat flour
1 heaped tsp baking powder
1/2 tsp ground cinnamon
2 tsp coconut sugar
6 ripe nectarines, de-stoned and sliced
50 g coconut sugar
2 tbsp potato starch
1 tsp cinnamon (you could also use ginger or cardamom)
Mix the flour, baking powder, 1/2 tsp cinnamon and 2 tsp of sugar in large bowl. Rub in the margarine, until you have breadcrumbs. Add a few teaspoons of water at a time, until the pastry begins to come together into a smooth dough. Wrap in clingfilm and place in the fridge for at least 30 mins.
Meanwhile preheat the oven to 200 degrees c.
Roll out the dough into a large circle on a lightly floured service. Buckwheat pastry is a little fragile, so it can be easier just to shape it with your hands. Carefully transfer to a lined baking tray. Don’t worry if the edges look a little tatty.
In a small bowl mix the nectarines, sugar, cinnamon and potato starch and spoon into the centre of the pastry circle, leaving a gap of a few centimetres from the edge.
Fold the outer pastry edges over the nectarines and across each other, to form a rough border. Again don’t worry about being too neat, this is a rustic tart. As long as you don’t have any large holes you will be fine.
Bake in the oven for around 40 mins, until the pastry is golden.
Serve hot or cold with some vegan cream or yoghurt.