Nectarine & Strawberry Galette
1 cup organic, unbleached cake flour
½ cup buckwheat flour
¼ tsp salt
½ cup unscented cold pressed coconut oil, cut into chunks
50 ml cold water + ½ tsp lemon juice
3 nectarines, sliced into wedges
100 g strawberries, quartered
1 tbsp maple syrup + more for brushing
2 tbsp organic brown sugar
½ tsp vanilla powder
Combine the flours and salt in the bowl of a food processor. Pulse to combine. Add the chunks of coconut oil and pulse until the mixture looks like breadcrumbs. Start adding the water with lemon juice little by little while the machine works, until the dough comes together.
You may not need all of the water! Take the dough out of the food processor and place in cling wrap and in the fridge for 20 minutes.
Place the nectarines and strawberries in a bowl. Add the sugar, maple syrup and vanilla. Mix well, then let sit at room temperature for 20 minutes.
Preheat oven to 190C. Take dough out of the fridge and roll out between two sheets of baking paper into a circular shape about 0,3 cm thick. Place the fruit and berries in the middle and fold the edges over it. Brush the edges with maple syrup and place in the oven for 15-20 minutes or until the pastry is crisp and golden. Serve immediately. Enjoy!