This delicate galette is quick to assemble but looks fancy and tastes even better! The flaky, crunchy crust goes perfectly with the sweet, juicy pears. It is flavorful and delicious warm, straight from the oven or topped with a little coconut cream.
1 3/4 cup One Degree Organics Sprouted Spelt Flour
1/3 cup raw cane sugar
1/4 tsp salt
1/2 cup cold coconut oil
1/3 cup + 2 Tbsp almond milk
1/4 cup apricot preserves
3 large Bartlett pears, thinly sliced
2 Tbsp raw cane sugar, for sprinkling
To make the dough, combine the sprouted spelt flour, sugar and salt in a medium bowl. Add the coconut oil and crumble it in until the coconut oil is incorporated into the flour mixture but is still in large pea-sized chunks. Add the 1/3 cup almond milk and mix until the dough forms a ball. Add the additional 2 tablespoons slowly, as needed, until a soft dough is formed. Be careful to not over-mix.
Center a rack in the oven and preheat to 350 degrees F.
Transfer the dough onto a large sheet of parchment paper and gently roll out the dough to an approximately 1/4” thick circle. If the dough is sticking to the rolling pin, place a sheet of parchment paper in-between. Transfer the dough with parchment paper on a baking sheet.
Spread the apricot preserves over the dough to approximately 2” from the edge. Arrange the thinly sliced pears in a pattern beginning around the edges and working inward, keeping the 2” border at the edge of the dough. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds. Lightly sprinkle the crust with the raw cane sugar.
Bake the galette for 45-50 minutes, until the pears are tender and the crust is golden brown.
Serve warm or at room temperature. Enjoy plain or top with a coconut cream!