Cherry Galette

Serves 4-6.

Ingredients:

For the pastry:

200g organic wholegrain or gf plain flour

50g coconut sugar

30g walnuts

30 pistachios

120g Biona sunflower spread or use butter

50ml ice water

1 egg yolk, for brushing the pastry

For the filling:

200g fresh cherries, halved and pitted

1 apple, peeled and diced

1 tbsp maple syrup

Juice 1 lemon

40-60ml water

For the creamy topping:

200ml Oatly greek yoghurt (or regular greek yoghurt)

Zest of 2 lemons

1 tbsp maple syrup

Method:

1. Pre-heat the oven to 170 degrees.
2. Place the flour, sugar and chopped nuts in a bowl and combine with your hands. Then add in the butter and rub the ingredients together to form a crumb. Gradually add the ice water and bring all the ingredients together to form a ball. The ball should be firm and a little crumbly. Wrap the dough in wax paper or cling film and leave in the fridge for at least 30 minutes until chilled.
3. In a saucepan, add 2/3 of the cherries with the bramley apple, 1 tbsp maple syrup, the lemon juice and a splash of water. Bring to the boil and then turn down the heat and leave to simmer for 5-10 minutes, keep adding a splash of water so that it doesn't stick. The mixture should be soft and thick, similar to a compote. Transfer to a bowl and leave in the fridge to chill for at least 10 minutes.
4. Make the creamy topping by whipping all the ingredients together until nice and thick, reserving a little of the lemon zest and putting to the side.
5. Line a baking tray with grease proof paper and flatten the dough into a square using your hands. Use a rolling pin to roll the pastry to 0.75 cm thick. The dough is quite crumbly so make sure you rub your rolling pin with flour. Add the cherry and apple mixture into the centre of the pastry. Now fold in the edges so that the cover over some of the mixture but leave the majority of the mixture open. Make sure there are no holes in the dough, rip of bits from the top of there are and fill the gaps. It's fine if the pastry breaks and cracks a little. Brush the pastry with egg yolk, you can leave this out if you prefer.
6. Place in the oven at 180 degrees for 20-25 minutes until the pastry is golden. Remove from the oven and leave to cool for 5-10 minutes.
7. Spoon over the yoghurty cream until covered and finish by topping the galette with the rest of the fresh cherries, some extra lemon zest and a drizzle of maple syrup. Enjoy!