Almond Galette with Cream and Peaches

As spring approaches, this delightful dessert is ideal for enhancing your table and uplifting your spirits.

Ingredients:

For the almond galette:

• 240g almond flour

• 240g white gluten-free flour

• 120g coconut sugar

• Zest of 2 limes

• 240ml grapeseed oil (or any flavourless oil)

For the topping:

• 400g oat-based crème fraîche, coconut whipped cream or plant yoghurt

• Zest of 2 limes

• 2 vanilla pod (bean), split and the seeds scraped out, or 2 tsp vanilla paste or extract

• 2 tablespoon maple syrup

• 4 peaches, stone removed

• Handful of almonds, chopped

• Handful of mint leaves

• Zest of 1 lime

Instructions

• Preheat the oven to 180°C. Line a substantial baking tray with parchment paper.

• Combine the ingredients for the galette in a food processor until a sticky consistency is achieved. Position the dough between two sheets of greaseproof paper and roll it out to a thickness of 1 cm and a diameter of around 20–25 cm.

• Eliminate the upper layer of greaseproof paper from the galette and position it on an oven tray. Cook in the oven for 15 minutes until golden brown. Extract from the oven and allow to cool. Once cooled, position the greaseproof paper on a serving plate and trim around it to avoid damaging the pastry.

• Combine all topping ingredients, excluding the peaches, in a bowl and subsequently distribute the mixture over the chilled galette.

• Slice the peaches into half-moons and put them above the topping, then disperse almonds, mint leaves, and a dusting of lime zest.

  
  

Recommendation: Assemble the components of this meal immediately prior to serving to maintain optimal freshness.