Fill this free-form rustic tart with your favourite combination of seasonal fruits, from sweet berries in the spring, juicy stone fruits in the summer, apples, pears, and dates in the fall, to pumpkin, sweet potatoes, and squash in the winter.
The dough can be made two days ahead. Store well wrapped in the refrigerator, or freeze for up to a month.
Excerpted with permission from 21 of Canada’s greatest chefs present Inspired Cooking, benefitting InspireHealth Supportive Cancer Care (Fresh Air Publishing).
3/4 cup (180 mL) whole wheat flour, plus more for dusting
3/4 cup (180 mL) almond flour
1/4 tsp (1 mL) sea salt
1 Tbsp (15 mL) coconut sugar
1/2 cup (125 mL) cold unsalted butter, cubed
1 Tbsp (15 mL) lemon juice, cold
4 tsp (20 mL) water, ice cold, as needed
3 Tbsp (45 mL) cornstarch
1/4 cup (60 mL) coconut sugar, plus more to taste
1/8 tsp (0.5 mL) sea salt
1 tsp (5 mL) pure vanilla extract (optional)
Zest of 1 lemon (optional, for berries)
1/2 tsp (2 mL) ground cinnamon (optional, for warmer flavours)
4 cups (1 L) seasonal fruit (if using strawberries, sliced thick)
For crust, in large bowl, mix together all dry ingredients. Using pastry blender, cut in butter until mixture is sandy-looking or crumbly. Add lemon juice and work dough until it comes together. If more liquid is required, add drops of water and knead until a dough forms (it shouldn’t be sticky). Shape dough into a disk, then wrap tightly in plastic wrap and let rest in refrigerator for 1 hour or overnight.
Allow dough to rest at room temperature for 10 minutes before placing it on a piece of parchment paper that has been slightly floured. Dust the dough with more flour and place another sheet of parchment paper on top. Roll dough until it is 12 in (30 cm) in diameter, repairing any tears with dough scraps. Transfer parchment-sandwiched rolled dough to baking sheet and let chill in refrigerator for at least 1 hour before using.
To assemble, preheat oven to 375 F (190 C).
In large bowl, mix cornstarch, coconut sugar, salt, and desired optional flavours. Stir in fruit until coated.
Remove dough and baking sheet from refrigerator and peel off top parchment sheet. Pour filling into middle of dough, leaving a 2 in (5 cm) border. Gently fold edges of dough over so that it overlaps slightly, surrounding the fruit but not covering the centre of the pastry.
Bake galette on middle rack of the preheated oven until crust is golden brown and filling is bubbling, about 35 to 40 minutes. Let cool before serving.
The galette can be baked a day ahead and stored, tightly wrapped, at room temperature. Eat as is, or serve with coconut cream.