I promise you guys I won’t start blogging about various flour alternatives and peaches every week. Also, (since I’m dishing out promises) I promise not to jump on every single bandwagon that comes clattering down the road either. Ok, with that said I used einkorn flour to make this deliciously buttery galette crust. Before you go rolling your eyes give me a sec to tell you how delicious this stuff is! You know how a homegrown tomato doesn’t hold a candle to a store-bought one? The tomato you grew yourself is bright red all the way through, tastes sweeter, smells better and has way more vitamins too. That’s how einkorn flour is compared to regular flour.
It’s everything you love about flour (minus the stuff you don’t like about it), plus it just tastes better and it’s more nutritious. I was never a huge fan of spelt, it’s good, don’t get me wrong but it just tastes like spelt, more whole wheaty than I would like sometimes, ya know? Einkorn is lighter and more neutral in flavor with subtle hints of nuttiness, plus it has more protein than spelt! It’s the original old-school wheat and proof that somethings are better unaltered and in their natural state. It’s kinda crazy to think about how foods that are bred for higher yields and grown on a large scale are less flavorful and not as nutritious. Einkorn has all the natural occurring essential nutrients that has been synthetically added back into conventional wheat flour. Plus 200% more lutein, 50% more manganese, riboflavin and zinc, 20% more magnesium, iron, B6… etc, etc, you get the point, it’s awesome! Oh and if you’re one of those sensitive tummy types einkorn flour is super easy to digest.
If I didn’t bore you too much with all this talk about ancient wheat and you would like to learn more about it plus get lots of awesome recipes, check-out the Einkorn cookbook – it’s jam-packed with carby deliciousness like recipes for sweet potato rolls, classic sandwich bread, french baguettes, cinnamon rolls, cakes, pasta, pizza and more! The recipe for this galette jumped out at me. Galettes are a favorite of mine and with all the summer fruit I’m currently swimming in it seemed like the quickest, easiest and most delicious way to get a rustic slice of pie in my mouth. Also, there’s almond cream in there, so good.
Ingredients for the Galette Dough
- 2 Cups einkorn flour, plus more for dusting
- 2 tablespoons sugar, plus one tablespoon for sprinkling
- 1/2 teaspoon salt
- 7 tablespoons cold butter
- 1/4 cup ice water
Pulse the flour, salt and sugar together in your food processor. Slice up the cold butter into tablespoon-ish size and process with the flour mixture until no lumps of butter remain. The mixture will look sandy and not like dough at all, that’s ok. Place the mixture in a bowl, add the water and stir working the dough into a ball. Wrap in plastic and place in fridge for at least 30 minutes. When you’re ready to make the galette give the dough sometime to warm up so you can roll it out better (about 10 minutes or so). Roll the dough out on parchment paper as shown, almost spanning the size of your sheet. Spread on a thin layer of almond cream and pile on the fruits. Leaving some dough around the edges to fold over and form a crust. Brush crust with egg white and sprinkle with sugar. Bake in preheated oven at 375 F for 40 minutes or until light brown and fragrant.
Ingredients for the Almond Cream
- 3/4 cup blanched almonds
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 large egg yolk (reserve the egg white for brushing the crust)
- 2 tablespoons of amaretto (I used Disarono)
If you can’t find blanched almonds, just blanch them yourself! Pour boiling water over the almonds and when they have just cooled you can pop their skins right off simply by pinching them. Combine all the ingredients in your food processor until smooth.
Ingredients for the Blueberry Peach Filling
- 2 cups blueberries
- 1 peach
- 1/4 cup sugar
- 1 tablespoon einkorn flour
- 1/8 teaspoon salt
Toss the blueberries with the rest of the ingredients in a bowl. Slice up the peach. Fill the tart with fruit as shown.
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