Sunday Funday- right?
I've been trying to actually enjoy my summer (gasp!). Too often I get sucked into the cycle of work, relax at home and do nothing, gym and sleep. Several days a week I don't start work until 2 and my normal routine is to get up, make breakfast and lunch, go to the gym and go to work. Recently however, I've been trying to actually go out and enjoy the day a bit.
In doing this, the dogs and I have been making more frequent trips to the beach. I'll go and spend an hour or so there relaxing, reading food magazines and walking in the water while trying to encourage Charlie to do the same (we have been somewhat successful). Then I usually come back and decide I'd rather play around in the kitchen before work rather than going to the gym.
Sometimes we find strange things...
In which we bravely investigate.
And sometimes we have fun cooling off in the water.
While others prefer not to.
But rolling in the sand (and smelly things) is always fun.
And when we get tired we relax in the shade.
So by the time we get home the dogs are exhausted and I start feeling the inspiration to make some thing fun.
After all, we still have tons of exciting fruits this summer and I just got ahold of some beautiful pluot plums and white nectarines.
I decided it was time to play with the beautiful spelt flour my friend sent me. Apparently she received it just like this- hand written tag and all. And of course, I'm in love with it.
I love the nutty taste of spelt flour. If it were up to me, all white flour would be replaced with spelt. Unfortunately though, it doesn't work well for every type of baking.
It does work well for galettes and pastry crusts.
Yuppers it does.
So without further adieu, I bring you the recipe....
Pluot Plum and White Nectarine Galette
Makes 2 Galettes
1 1/4 Cups of Spelt (plus more for rolling dough)
1/4 tsp Salt
8 TBSP Coconut Oil
3-4 TBSP Chilled Water
1 TBSP Fresh Rosemary (minced)
1 tsp Cornstarch
1/4 Cup Turbinado Sugar
2 Pluot Plums, sliced
2 White Nectarines, sliced
First, scoop out your coconut oil into a small bowl and place in the fridge to chill and harden for at least 10 minutes (if it is in a liquid state to start it may need to stay in the fridge overnight).
Preheat oven to 375 ° F.
Mix together the spelt flour and salt. With a pasty cutter, cut in the coconut oil until it is in about pea-sized pieces. Add chilled water 1 tablespoon at a time until the dough can be formed into a ball. Cover and chill for 10 minutes.
Mix together the rosemary, cornstarch, sugar, plums and nectarines in a medium bowl.
Take out dough and section into two even pieces. Carefully roll out into 1/4 inch thick rounds using flour as necessary to prevent excess sticking.
Place rounds on tin foil or parchment paper on top of a baking pan. Add plums and nectarines in the center of each round leaving 1 inch margins. Carefully fold over the edges of the dough and pinch to seal.
(If at any point during this process the dough gets too soft, put it back into the fridge to cool down before using again).
Place pan in oven for 18-20 minutes or until crusts appear cooked and fruits are slightly wilted.