Summer Pluot & Nectarine Galette with Spelt Crust & Sesame Seeds

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My way of making Monday better: baking (and better yet, eating) this galette. This open-faced tart has all the essence of a pie- flaky, buttery crust & jammy fruit that tastes like summer, but it’s 1) easier to make- I like to go for the “rustic” look rather than spend 20 extra minutes making my crust look perfect and 2) a bit less high in starch/carbs/butter by being open-faced.

Don’t mind me while I plan to make about 10 of these this week to freeze and have over the next 4 months or so. Once I found out there’s only 2 weeks left for stone fruit at the farmer’s market, I might have had a slight panic and bought WAY too much. Who’s with me making way too many pies or other desserts with these amazing fruits right now?

Summer Pluot & Nectarine Galette with Spelt Crust & Sesame Seeds

  • 3 cups sliced pluots and nectarines, about 4-6 total

  • 1 tablespoon cornstarch

  • 1-2 tablespoons honey (optional- I’ve done without and though it was great and sweet enough)

  • Spelt Pie Crust (see below)

  • 1 teaspoon coconut sugar or regular sugar

  • 1 teaspoon sesame seeds, toasted

  • 1 egg, whisked

Make pie crust first, as this requires some time and refrigeration. Also, it’s best to slice and prep the stonefruit as close to the time you put the galette in the oven as possible. See recipe below.

Preheat oven to 375. Roll out pie crust. Sprinkle coconut sugar on top. It’s okay if it’s not perfect, as long as you have a circular shape!

Toss pluots and nectarines with cornstarch and honey (if using). Place in center of galette. Fold up the crust to enclose the fruit a bit. Brush top of crust with egg. Bake at 375 until fruit is slightly bubbly and crust is golden, about 45 minutes. Add sesame seeds as soon as you remove from oven.

Spelt Pie Crust (makes 2 crusts)
Adapted from AllRecipes

  • 1 1/4 cup All Purpose flour (142g)

  • 1 1/4 cup Spelt flour (150g)

  • 1 teaspoon sea salt

  • 8 oz (2 sticks) unsalted butter, diced and cold

  • 6-8 tablespoons ice water

Combine flour and salt in a large bowl. Using a pastry cutter, cut in butter into flour into it is the size of about a pea. This takes about 5 or so minutes. You can do this in a food processor too, but I’ve found better and more reliable results doing it this way. Drizzle in water, 1-2 tablespoons at a time and continue to mix and cut in with pastry cutter. At 6 tablespoons check to see if the dough is sticking together. If there are any cracks, it probably needs more water.

Set aside in fridge for at least an hour, although you can keep it in your fridge for a day or two before using. It will require a bit of time to thaw out (about 20-30 minutes) when you use it, so just keep that in mind. Roll out into a 9’’ circle.

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