Winter mode is on! Sydney has been very cold lately so my cravings for pies, soups and warm drinks have intensify!

I’ve been dreaming of making a galette for a while now… this rustic round cake is everywhere on internet! And that’s because it is a typical summer dessert made with buckwheat flour and fresh, delicious fruit.

So while summer has just started in the rest of the world, Australia is in the middle of his coldest months.

Of course I didn’t want to wait for summer in Australia to make my very first galette and so here I have recreated my winter version using juicy pears and crunchy hazelnuts.

The combination is extraordinary! It’s like an hug in a slice. And that cinnamon touch is just the cherry on the cake.

Another thing that will make you love galettes is that they can be both sweet or savoury and they are super easy and quick to make. Seriously, you don’t have to be a Masterchef in the kitchen to create a good looking and delicious galette. It’s all about that rustic look and feel.

Rustic Pear and Hazelnuts Galette

VEGAN, DAIRY FREE, GLUTEN FREE, YEAST FREE, REFINED SUGAR FREE

SERVE: MAKES 1 GALETTE

Ingredients

Dough
1 cup buckwheat flour
1/2 cup hazelnut meal
2 tbsp arrowroot flour
2 tbsp coconut sugar
1/4 cup melted coconut oil
2 tbsp ice water
Pinch Himalayan salt

Filling
4 yellow pears
3 tbsp coconut sugar
3 tbsp hazelnut meal
1 lemon juice
1 tbsp arrowroot flour
Cinnamon
Chopped hazelnuts

Instructions

Peal off the skin from the pears and cut them in slices. Add coconut sugar, lemon juice and arrowroot flour and put them on the side for 20 minutes.

While you wait for the pears to get juicy, start making the dough.
In a big bowl, mix buckwheat flour, hazelnut meal, arrowroot flour, coconut sugar and a pinch of salt.
Add the coconut oil and mix slowly with a tablespoon. Add then ice water to the bowl and mix until you form a ball.
Wrap the dough in a cling wrap and place in the freezer for 10 minutes.

Preheat the oven at 180°.

Unwrap the dough and place it on a piece of parchment paper and roll into a 3mm thick circle. Using a fork, poke few holes across the bottom.
Pile the hazelnut meal first and the pears filling second onto the dough leaving a 3 cm border around the edge.
Fold the rim of the dough up and over the edge of the filling.

Bake for 30/35 minutes at 180°.

Let it cool completely before serving. Top with cinnamon and chopped hazelnuts.

 

Notes

This recipe is the perfect dessert for cold winter days but you can make it in summer as well using different fruits and flours.