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Baking with Superfoods
Rustic Galette with Cherries, Figs and Plums
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 3 hrs
Calories:
602
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 7 ozs Pastry flour (200 grams)
- 8 Tbsps powdered sugar
- 3 Tbsps ground almonds
- 4 ozs butter
- 1 egg
- Pastry flour (for the work surface)
- 3 Figs
- 10 ozs Cherries
- 4 Plum
Preparation steps
1.
Combine flour, 7 Tablespoons of the powdered sugar and ground almonds. Cut butter into small pieces and combine with flour mixture, crumble with your fingers. Add egg and quickly knead to a smooth pastry. Shape into a ball and wrap in plastic wrap, refrigerate for 2 hours.
2.
Rinse and quarter figs. Rinse and pit cherries and plums, quarter plums.
3.
Roll out pastry on a floured surface into a circle about 23 cm / 9 inches. Place on a baking sheet lined with parchment paper. Spread fruit on the pastry, leaving 3-4cm / 1-1½ inch margin. Dust with remaining 1 Tablespoon powdered sugar. Turn up pastry edges and bake in preheated oven at 180°C / 350°F for about 30 minutes or until golden brown. Remove from oven, let cool for 15 minutes and serve.
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