Nectarine, plum + ginger galette | VEGAN


This photo was taken by my incredibly clever friend, Claire Pini.

Last week I uploaded this post about Real Food Grocer, as well as a recipe I made using the box of fruit + veg I was sent.

This week I have another recipe I made using the box (yay!), this time a sweet one. The box I received contained some beautiful stone fruit, and I knew straight away that I wanted to make some sort of tart with it. And so, my nectarine, plum + ginger galette was born.

This tart is really delicate, with crumbly spiced pastry and a nice fruity filling. Like everything, it’s obviously best served covered in icing sugar and with a scoop of vegan ice cream.

The lovely people over at Real Food Grocer have also given me a discount code for the month of April, if any of you would like to try out the service. ‘Tiahn20’ will get you $20 off your purchase when you spend $60 or more, so definitely take advantage and try out the service!


– 1 1/4 cups plain flour
– 1/2 cup cold vegan margarine (I used Nuttelex)
– 2 tsp brown sugar
– 1/4 tsp cinnamon
– 1/2 cup ice cold water

– 2 plums
– 2 nectarines
– 3cm piece of ginger
– 1/4 tsp cinnamon
– 2 tsp brown sugar


– Combine flour and margarine in a food processor until a crumbly, breadcrumb-like texture forms
– Add cinnamon + sugar, and pulse until combined
– While the motor is running, slowly add the cold water, a spoonful at a time, until the dough comes together. You want it to be soft, but not too wet
– Form dough into a ball, wrap in cling film and refrigerate for 10 minutes
– Turn oven to 180°C to begin heating, with a baking tray inside to warm up
– Slice your fruit as thin as you can, then combine in a large bowl with sugar, cinnamon and finely grated ginger
– Remove dough from fridge and roll out in a rough rectangular-ish shape (no need to be too specific, we’re going for the ~rustic~ look) to about 2mm thick between two sheets of baking parchment. Return to fridge for another 10 minutes
– Once chilled, remove and arrange the fruit in a circle in the middle, leaving about a 5cm leeway around all edges
– Fold the excess dough over the filling, ensuring some of the fruit is still exposed
– Carefully remove your hot tray from the oven, and place tart onto it (I just kept the dough on the bottom sheet of parchment paper and carefully slid it onto the hot tray
– Bake for 25 minutes, until your pastry is golden brown and your fruit is soft. Depending on your oven, you may need a slightly shorter or longer time, so keep an eye on it!
– Serve with a generous dusting of icing sugar and your favourite ice cream. The pastry is suuuuper delicate, so be very careful when slicing.

Enjoy! Let me know if you make this or my last recipe, and definitely take advantage of Real Food Grocer’s awesome service!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s