Rustic Spelt Flour Gelatte with Plums

Galettes are free-form, open-faced pies and are less fussy and require less time to make. Perfect 😄! I can’t get enough of plums, they are so beautiful and yummy. 

They remind me of Poland, they are very popular to snack on or to be used in pierogies 😋 and dumplings 😋😋😋, or different desserts.

*

*

Spelt Pastry Dough 

2 2⁄3 cup ( 368 g )

1 cup (227g) butter, cold and cut into cubes

1/2 tsp salt

1 tbsp apple cider vinegar

1/2 cup ice cold water, or as needed

*Egg wash - mix 1 egg with 1 teaspoon of water or milk. You will need it to brush the edges of the dough before baking.

Make the dough

Combine flour and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.

Add cubed butter to the flour and toss lightly with your hands to coat. Using your fingers, press butter into flat sheets, tossing with flour as you work to make sure each piece of butter is well coated. You want to aim for butter pieces that range from the size of a dime to a quarter.

A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the center of the bowl, rotating the bowl as you go. Repeat with 4 tbsp of liquid. The flour mixture should start forming larger clusters.

After adding 5 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.

Form into two circular discs and individually with plastic wrap. Chill for at least 1 hour, preferably overnight.

For the filling:

You can use any type of fruit. I used plums, which I cut into thin slices and arranged them in the circle, leaving about 2 inch border.

Assemble and bake:

Preheat oven to 400 F. Line two baking sheets with parchment paper ( I used cast iron skillets).

Remove dough from the fridge.Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1/8-1/4”thick. Gently place on a prepared baking sheeting place in the refrigerator .Repeat with second party dough. Arrange fruit. Fold edges of dough over the filling, tucking and overlapping slightly as needed. Place in refrigerator to chill for 30-45 minutes, the colder the better.

When ready to bake, brush the dough edges with egg wash and bake for 30 - 40 minutes until golden brown.

Cool slightly and garnish with extra fruit and herbs.