Galettes are something that I used to experiment with fairly regularly when I first started out and I loved texting out the various different fruit pairings and flavours. It occurred to me the other day, that I actually hadn’t made one in quite some time and so I thought I would do just that, but also with a delightfully festive twist.
I actually cannot quite believe that we’re already tat the 9th of December and I’ve only just put up my Christmas tree (yesterday to be precise) and haven’t even shared a mince pie recipe yet. I mean, I definitely feel like I’m running a little behind schedule here!
Ordinarily, I’m not the biggest mince pie fan.. not for the shop bought kind anyway. However, I do always love making my own because this means I can customise the filling and add other fruits in place of all of the currants and sultanas. This tart contains a delicious combo of baby plums, raisins and then a festive, tart kick from freeze dried cranberry powder.
I went for a really dark, bitter chocolate flavour for the crust to add that extra little bit of decadence and richness to the dish. This is honestly the perfect festive dessert, paired with a generous helping of caramel ice cream or a drizzle of coconut cream. A plate full of this, sat on the sofa in front of the Christmas tree would be the perfect addition to a winters eve.
Ingredients
Galette:
- 3/4 cup oat flour
- 2 1/2 tbsp vegan butter
- 3 tbsp agave syrup
- 3 tbsp cacao powder
- 1/2 cup spelt flour
- Pinch cinnamon
Filling:
- 4 baby plums
- 2 tbsp agave syrup
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- Zest and juice from one tangerine
- 1 cup raisins
- 2 Tsp Arctic Berries Cranberry powder
Method
Preheat your oven to 180c and line a tray with baking paper.
To make the dough, cream together the butter and agave syrup, then stir through the flours, cinnamon and cacao powder. Use your hands to mould the dough together into a ball and then flatten this out to create a rough round shape.
For the filling, slice the plums into 1/4’s and heat these in a saucepan along with the spices, agave syrup, orange zest and juice and raisins. Cook these over low-medium heat, then once the fruit is nicely softened, stir through the Arctic Berries powder.
Spread the filling into the centre of the dough, then carefully fold in the edges and crimp them together.
Pop this into the oven to bake for 16 minutes, then allow to cool slightly before serving with some of your favourite ice cream!
