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–+ servings

Stuffed Crust Plum & Blackcurrant Jam Wholemeal Galette

The Balanced Kitchen
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

Dough

  • 2 cups wholemeal bread flour
  • 1.5 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 cup coconut oil softened but not fully melted
  • 1 tsp apple cider vinegar
  • 1/2-1 cup very cold water place an ice cube in the water to cool it

Filling

  • 3-4 tbsp blackcurrant jam good quality, 100% fruit shop bought or homemade
  • 3-4 plums washed and sliced thinly
  • 1 tbsp granulated sugar to sprinkle on top
  • 1 cup coconut yoghurt to serve

Instructions
 

Prepare the dough

  • In a large bowl, place the flour, sugar and salt and combine using a fork or knife to cut through the mixture.
  • Break the coconut oil into small pieces and add to the flour using your clean hands to rub the oil and flour mixture together until you form a crumb-like texture.
  • Add the apple cider vinegar to the water, then very gradually add the water mixture to the flour bowl, while mixing it together with a fork. 
  • Once the dough is sticking together and compacting, you have added enough water.  Use your hands to form a dough ball.
  • Cover the bowl with a damp cloth or tea towel and place the bowl in the fridge to chill for 15 minutes while you prepare the filling.

Filling

  • Split the plum slices into how many galettes you are making (3 or 6).
  • Remove the dough from the fridge and split into portions.
  • Take one portion and return the rest to the bowl and cover with the towel so they do not dry out.
  • Gently roll the dough out as thinly as you can without breaking it.  You may find it easier to place a piece of greaseproof paper on top so the mixture does not stick to the rolling pin.
  • Transfer the rolled out dough to a baking tray lined with baking paper.
  • Continue with the remaining dough to make 3-6 galettes.
  • Add a spoonful of the blackcurrant jam to each galette, ensuring it reached the edges.
  • Fold the edges in roughly about 1-2cm to form the stuffed crust.
  • Begin layering the plum slices in a circular arrangement until you reach the middle.
  • Use any excess jam to fill any gaps.
  • Sprinkle with sugar.
  • Place in the oven and bake at 200 degrees for 20 minutes checking they do not burn.  
  • Serve warm with a spoonful of coconut yoghurt.

Notes

This recipe will make 3 individual galettes which can be halved to make 6 portions.  Alternatively, make 6 smaller galettes.
For an alternative, use a different stone fruit or a different flavour of jam, or even chocolate spread!
Tried this recipe?Let us know how it was!