I know this thing may not look like much. It’s not particularly colourful, there’s no melted chocolate, no nut butters, the picture promises nothing extraordinary. However, the taste of this super easy and quite healthy dessert is nothing short of extraordinary. The galette features a crispy spelt & cinnamon crust, bits of goat cheese crumbled below beautifully thin slices of the season’s best pears, topped with toasted and caramelized walnuts and the tiniest hint of salt. Perfection. If you’re still in doubt whether to try making this SUPER EASY AND ABSOLUTELY DELICIOUS galette recipe, I strongly urge you to go to the store, get the ingredients (if you don’t already have them, as most are kitchen staples) and make it! You won’t regret it, I promise. Unless you’re one of those crazy people who don’t like baked pears, goat cheese or maple walnuts.
This recipe can easily be made vegan by swapping the goat cheese for chunks of store-bought marzipan (make sure it contains no egg or honey) or simply omitting the cheese altogether – I promise it’s delicious as a pure pear-and-walnut galette as well:)
The recipe is refined sugar free – sweetened with pears, coconut palm sugar and maple syrup. The flour used is 100% whole grain spelt flour.
This recipe is great for dinner parties when you want to impress your grown-up friends with something delicious, elegant, flavour-balanced, but not too sweet.
Ingredients crust:
1,5 cups whole grain spelt flour
1/2 tsp cinnamon
pinch of salt
2 tbsp milled flax seeds mixed with 3 tbsp water
40g coconut sugar + 2 tsp for sprinkling
60g dairy free butter (I prefer Berit Nordstrand)
cold water until right consistency (1 tbsp at a time)
Ingredients filling and topping:
1 handful-sized chunk of chevre – about 100g or sub 100g marzipan
1-2 Conference pears (depending on how large they are. I usually use 1,5 medium size pears)
2 small handfuls walnuts
2 tsp maple syrup
pinch of sea salt
Method:
- Start by making the crust. In a bowl, combine flour, cinnamon, salt and sugar. If you haven’t already, make your flax eggs by combining the milled flax seeds with water in a cup and rest for a couple of minutes. Add the butter to the dry ingredients and combine until crumbly. Add flax eggs as well and mix. Add 1 tbsp cold water at a time until you’ve reached the perfect consistency. The dough should resemble a solid ball, but should definitely be on the softer side. Cover and put in the fridge for at least 30 minutes.
- Turn the oven on at 180 degrees C (360F) and cover a baking tray with baking paper. Take the crust dough out of the fridge and on to the baking paper. Using a rolling pin, roll the dough into a flat round shape, and try to make it as thin as possible without tearing. Now crumble the goat cheese all over the crust, leaving the outer inch of the crust cheese-free, like a pizza. Next, slice the pear into long, thin, and not particularly wide slices. Line the pear slices neatly on top of the cheese as in the pictures, or just dump them on top if you’d like. Fold the edge of the crust over the edge of the pears (for that iconic galette look). Sprinkle the crust with a little bit of coconut sugar. Bake for 25 minutes.
- While the galette bakes, mix the walnuts and maple syrup in a small bowl until the nuts are covered. Add the pinch of salt and stir again. Once the galette is done baking, take it out, sprinkle the walnuts over the top and bake for another 5-15 minutes, depending on when the crust looks golden and the walnuts are not burnt. Take it out and move the galette onto a cooling rack. Enjoy while hot! Also, the leftovers are delicious served cold for breakfast.
