
Mango galette. image: Essy Roz

Mango galette. image: Essy Roz

Mango galette. image: Essy Roz
The end of summer is already here.
The air got cooler,
The days got shorter,
And the holidays are here big time ๐
While preparing for the holiday dinner, I went out to the garden to pick some thyme for the first dish.
Our thyme is located right under the generous mango tree that produced abundant fruit this year.
When I went to the corner of our garden where the tree and the thyme bush are, I saw a number of fruits that had ripened and were released by the tree to the ground.
I picked up the mango and the smell completely intoxicated me.
I returned to the kitchen holding a bunch of thyme and an amazing mango.
Immediately after preparing the first dish, I decided I had to prepare a sweet mango-flavored bite to finish the meal with, even though there were already cakes ready for that evening.
Something about the experience of picking the thyme and lifting the mango off the ground made me want to come full circle.
And so it was,
I created a mesmerizing ball of dough,
I flattened it and spread the most perfect almond cream on it.
I sliced the mango thinly and arranged it on the almond cream,
Like a shining sun,
Like a powerful mandala.
I folded the sides of the dough so that they covered a small part of the magnificent mango drawing I made.
I put the pan in the oven and watched with great excitement as my galette baked.
This galette was the star of the holiday eve.
It was so successful that we made it again the next day.
So I filled it with figs and grapes,
And I realized that itโll hug, wrap and strengthen any summer fruit you choose to match it with.
This galette shone in the center of the table,
It brought us great happiness and a lot of contentment.
When I saw it glowing and shining in the center of the table,
I realized that whatever my plans were for you,
And what recipe was planned to be uploaded today,
This is going to be this weekend’s recipe.
As a farewell gesture to the mango at the peak of its season,
Out of the great love I have in my heart for this fruit.
As a setting for a festive family table,
As magical therapy in the eyes of the baker, the one who tastes and the observer as well.
And as an endless memory of moments of laughter and joy alongside family, friends and loved ones.
Thank you for the summer fruits that give us caressing sun rays every time we look at them,
And thanks to my guts,
That made me not give up on making this ingenious bite,
Which is full of the love of the earth and is a great gift to everyone I love.
Happy and joyful end of summer days to all of us ๐

Vegan grape galette. image: Essy Roz

Vegan grape galette. image: Essy Roz

Vegan grape galette. image: Essy Roz
Summer Fruit Galetteย
Ingredients: suitable for one galette 10.2โ (26cm) diameter (Scroll down for the vegan version)
For the dough:
- 1 egg
- 1 tablespoon olive oil
- 1 cup almond flour
- ยฝ cup corn flour
- ยผ cup sugar powder
- ยผ teaspoon baking powder
- A tiny pinch of salt
- Fruit – mango, grapes, apricots, plums, nectarines, cherry halves, peaches and more, I chose mango
- Almond flakes for decoration
For the almond cream:
- ยผ cup almond flour
- 2 tablespoonื almond butter
- 1 spoonful sugar powder
- 2 tablespoons melted butter / coconut oil
Steps:
- Preheat the oven to 350ยฐF (175ยฐC) on turbo mode (Not a must), and prepare a baking pan.
- In a bowl put the liquid ingredients, the egg, oil and salt and mix well with a fork.
- To the bowl of liquid ingredients add the dry ingredients, the almond flour, corn flour, sugar powder and baking powder and mix, again with a fork, until dough crumbs are formed.
- At this stage, start working with your hands and work the dough until we get a nice ball of dough thatโs easy to work with. Pay attention – the dough may feel sticky at first, if this happens stop everything, wash your hands, dry them well and with clean hands form the ball of dough again. Clean and dry hands should make it easier to handle the dough and help us create a ball of dough thatโs flexible and easy to work with. If the dough is still sticky, add 2-3 tablespoons of almond flour.
- Place the ball of dough on top of a sheet of parchment paper, squish it a little, put another sheet on top of it and with the help of a rolling pin, roll it evenly and relatively thin (but not too thin).
- Let’s move on to making the almond cream: put the butter / coconut oil in a bowl and melt it a little in short pulses in the microwave. Add the rest of the ingredients to the bowl, the almond butter, almond flour and the powdered sugar and mix well until you get a relatively stable cream (not a spread).
- Cut the fruit we chose into thin slices (Just as I cut the mango).
- Remove the top sheet of parchment paper from the dough, place the almond cream in the center of the dough and spread it a little with your hands.
- Place the other sheet of parchment paper on top of the almond cream and, using a rolling pin, spread the almond cream in the center of the dough and leave the sides of the dough without cream. Do this without pressing the rolling pin on the dough, so that we don’t flatten the dough.
- Arrange the fruit slices side by side in the form of a bright and beautiful mandala. Kindly note – itโs important not to load the dough with too much fruit, if we put too much of the fruit the dough will get wet and not bake evenly.
- Fold the sides of the dough over the slices of fruit, so that the dough is folded with the help of the parchment paper on which itโs placed.
- After folding, sprinkle some almond flakes for decoration (Not a must).
- Put in the oven to bake for between 15-20 minutes until the dough hardens and becomes a little tan.
Take out of the oven, cool slightly and serve on a cutting board with a sharp and long knife ๐
A little extra from me:
- The galette can be kept in the fridge in a sealed container for up to 4 days. Pay attention – the crispiness disappears over time.
- You can choose any fruit you want – mango, grape quarters, apricots, plums, nectarines, half cherries, peaches. I recommend cutting the fruit into small slices so that they don’t wet the galette.
- The cornflour and sugar powder can be substituted for tapioca flour / oat flour in the same amount – this swap will change the texture of the galette and make it harder and less crunchy.
- Unfortunately, thereโs no substitute for the almond flour in this recipe.
- I donโt recommend making changes in this recipe – this galette is perfect!
- The almond cream is great and DELICIOUS! You can replace it with any other spread you have at home, but honestly it’s really, really, not the same without it!

Crumbly dough before combining into a dough ball. image: Essy Roz

A beautiful dough ball and easy to work with. image: Essy Roz

The ball of dough on baking paper. image: Essy Roz

Roll out the dough between two baking papers. image: Essy Roz

Removing the top baking paper. image: Essy Roz

The almond cream ingredients in a bowl. image: Essy Roz

The almond cream prepared after combining the ingredients. image: Essy Roz

Place the almond cream in the center of the dough and roll it out between two baking sheets. image: Essy Roz

The almond cream on the dough after removing the top baking paper. image: Essy Roz

Cutting the mango into slices. image: Essy Roz

Arrange the mango slices on top of the almond cream. image: Essy Roz

Arrange the mango slices on top of the almond cream. image: Essy Roz

Fold the edges of the dough over the mango slices. image: Essy Roz

The edges of the dough over the mango slices.ย image: Essy Roz

Almond slices to decorate the galette before baking.ย image: Essy Roz

Mango galette. image: Essy Roz

Mango galette. image: Essy Roz

Mango galette. image: Essy Roz

Mango galette. image: Essy Roz

Mango galette. image: Essy Roz

Grape galette (not vegan). image: Essy Roz
Vegan Galette
Ingredients: suitable for a galette 10.2โ (26cm) diameter
For the dough:
- ยฝ cup almond butter
- โ cup maple syrup
- 1ยผ cups oat flour
- ยฝ teaspoon baking powder
- Pinch of salt
- Fruit – mango, grape quarters, apricots, plums, nectarines, half cherries, peaches and more, I chose grape quarters
- Almond slivers for decoration
For the almond cream:
- ยผ cup almond flour
- 2ยฝ tablespoons almond butter
- 1 packed tablespoon baking powder
Steps:
- Preheat the oven to 350ยฐF (175ยฐC) on turbo mode (not a must) and prepare a baking pan.
- ย In a bowl, put our liquid ingredients, the maple syrup, almond butter and salt and mix well with a fork.
- To the liquid ingredient bowl, add the dry ingredients, the oat flour and baking powder and mix, again with a fork, until you get dough crumbs.
- At this stage, move to work with our hands and work the dough until we get a nice ball of dough thatโs easy to work with. Pay attention – the dough may feel sticky at first, if this happens stop everything, wash your hands, dry them well and with clean hands form the ball of dough again. Clean and dry hands should make it easier for us and help us create a dough ball thatโs flexible and easy to work with. If the dough is still sticky, add 2-3 tablespoons of oat flour.
- Place the ball of dough on parchment paper, crush it a little, put another baking paper on top of it and with the help of a rolling pin, roll it evenly and relatively thin (but not very).
ืืืื ืืืขืื ื:
ืืจืืืืื: ืืชืืื ืืืืื ืงืืืจ 26 ืก”ื
ืืืฆืง:
- ืืฆื ืืืก ืืืจื ืฉืงืืื
- 1/3 ืืืก ืกืืจืืค ืืืืคื
- ืืืก ืืจืืข ืงืื ืฉืืืืืช ืฉืืขื
- ืืฆื ืืคืืช ืืืงืช ืืคืืื
- ืงืืจื ืืื
- ืคืจื – ืื ืื, ืจืืขื ืขื ืืื, ืืฉืืฉืื, ืฉืืืคืื, ื ืงืืจืื ื, ืืฆื ืืืืืื ืื, ืืคืจืกืงืื ืืขืื, ืื ื ืืืจืชื ืืจืืขื ืขื ืืื
- ืฉืืื ืฉืงืืื ืืงืืฉืื
ืืงืจื ืืฉืงืืื:
- ืจืืข ืืืก ืงืื ืฉืงืืื
- ย 2 ืืืฆื ืืคืืช ืืืจื ืฉืงืืื
- ืืฃ ืืืืฉื ืืืงืช ืกืืืจ
ืืืคื ืืื ื:
- ื ืืื ืชื ืืจ ืืืื ืฉื 175 ืืขืืืช, ืืฆื ืืืจืื (ืื ืืืื) ืื ืืื ืชืื ืืช ืืคืืื.
- ื ืฉืื ืืงืขืจื ืืช ืืืจืืืืื ืืจืืืืื ืฉืื ื, ืืช ืกืืจืืค ืืืืืคื, ืืืจื ืืฉืงืืื ืืืืื ืื ืขืจืื ืืืื ืืขืืจืช ืืืื.
- ื ืืกืืฃ ืืงืขืจืช ืืจืืืืื ืืช ืืืจืืืืื ืืืืฉืื, ืืช ืงืื ืฉืืืืืช ืืฉืืขื ืืืช ืืืงืช ืืืคืืื ืื ืขืจืื, ืฉืื ืืขืืจืช ืืืื, ืขื ืืงืืืช ืคืืจืืจื ืืฆืง.
- ืืฉืื ืื ื ืขืืืจ ืืขืืื ืขื ืืืืืื ืื ืขืื ืืช ืืืฆืง ืขื ืืงืืืช ืืืืจ ืืฆืง ืืคื ืื ืื ืืขืืืื. ืฉืืื ืื – ืืืื ืืืืืช ืฉืืืชืืื ืืืฆืง ืืจืืืฉ ืืื ืืืืง, ืื ืื ืืื ืงืืจื ืขืฆืจื ืืืื, ืฉืืคื ืืืืื, ื ืืื ืืืชื ืืืื ืืขื ืืืืื ื ืงืืืช ืฆืจื ืืช ืืืืจ ืืืฆืง ืฉืื. ืืืืื ื ืงืืืช ืืืืฉืืช ืืืืจืืช ืืืงื ืขืืื ื ืืืขืืืจ ืื ื ืืืฆืืจ ืืืืจ ืืฆืง ืืืืฉ ืื ืื ืืขืืืื. ืื ืืืฆืง ืขืืืื ืืืืง ืืืกืืคื 3-2 ืืคืืช ืงืื ืฉืืืืืช ืฉืืขื.
- ืืช ืืืืจ ืืืฆืง ื ื ืื ืขื ื ืืืจ ืืคืืื, ื ืืขื ืืืชื ืืขื, ื ืฉืื ืืขืืื ื ืืืจ ืืคืืื ื ืืกืฃ ืืืขืืจืช ืืขืจืื ื ืจืื ืืืชื ืืืืคื ืืืื ืืืง ืืืกืืช (ืื ืื ืืืื).
- ื ืขืืืจ ืืืื ืช ืงืจื ืืฉืงืืื: ืืงืขืจื ื ืฉืื ืืช ืืืจื ืืฉืงืืื, ืงืื ืืฉืงืืื ืืืช ืืืงืช ืืกืืืจ ืื ืขืจืื ืืืื ืขื ืืงืืืช ืงืจื ืืืกืืช ืืฆืื (ืื ืืืจื).
- ื ืืชืื ืืช ืืคืจื ืฉืืืจื ื ืืคืจืืกืืช ืืงืืช (ืืืืืง ืืคื ืฉืืชืืชื ืืช ืืขื ืืื ืืจืืขืื).
- ื ืกืืจ ืืช ืฉืืืช ื ืืืจ ืืืคืืื ืืขืืืื ื ืืืืฆืง, ื ื ืื ืืช ืงืจื ืืฉืงืืื ืืืจืื ืืืฆืง ืื ืืจื ืืืชื ืืขื ืืขืืจืช ืืืืืื.
- ื ื ืื ืืขื ืงืจื ืืฉืงืืื ืืช ื ืืืจ ืืืคืืื ืืฉื ื ืืืขืืจืช ืืขืจืื ื ืืจื ืืช ืงืจื ืืฉืงืืื ืืืจืื ืืืฆืง ืื ืฉืืืจ ืืช ืืคื ืืช ืืืฆืง ืืื ืงืจื. ื ืขืฉื ืืืช ืืืื ืืืืืฅ ืืช ืืืขืจืื, ืืื ืฉืื ื ืจืื ืืช ืืืฆืง.
- ื ืกืืจ ืืช ืืคืจืืกืืช ืืคืจื ืื ืืฆื ืื ืืฆืืจืช ืื ืืื ืืืืจืช ืืืคื. ืฉืืื ืื – ืืฉืื ืื ืืืขืืืก ืืช ืืืฆืง ืืคืจื, ืื ื ืฉืื ืืืชืจ ืืื ืืืคืจื ืืืฆืง ืืืจืื ืืื ืืืืคื ืืฆืืจื ืืืืื.
- ื ืงืคื ืืช ืืคื ืืช ืืืฆืง ืขื ืคืจืืกืืช ืืคืจื, ืื ืฉืืงืืคืื ืืืฆืง ื ืขืฉื ืืขืืจืช ื ืืืจ ืืืคืืื ืขืืื ืืื ืืื ื.
- ืืืืจ ืืงืืคืื ื ืคืืจ ืืขื ืฉืืื ืฉืงืืื ืืงืืฉืื (ืื ืืืื).
- ื ืื ืืก ืืชื ืืจ ืืืคืืื ืฉื 20-15 ืืงืืช ืขื ืฉืืืฆืง ืืชืงืฉื ืื ืืื ืืขื ืฉืืืฃ.
ื ืืฆืื ืืืชื ืืจ, ื ืฆื ื ืืขื ืื ืืืฉ ืขื ืงืจืฉ ืืืชืื ืขื ืกืืื ืืื ืืืจืืื ๐
ืขืื ืงืฆืช ืืื ื:
- ืืคืฉืจ ืืฉืืืจ ืืืงืจืจ ืืงืืคืกื ืืืืื ืขื 4 ืืืื. ืฉืืื ืื – ืืคืจืืืืช ื ืขืืืช ืขื ืืืื.
- ืืคืฉืจ ืืืืืจ ืืืื ืคืจื ืฉืชืจืฆื – ืื ืื, ืจืืขื ืขื ืืื, ืืฉืืฉืื, ืฉืืืคืื, ื ืงืืจืื ื, ืืฆื ืืืืืื ืื, ืืคืจืกืงืื. ืื ื ืืืืืฆื ืืืชืื ืืช ืคืจื ืืคืจืืกืืช ืงืื ืืช ืืื ืฉืื ืืจืืืื ืืช ืืืืื.
- ืื ื ืืืืืฆื ืืืชืื ืืช ืืขื ืืื ืืจืืขืื.
- ืืืฆื ืคื ืืืกืืจ ืืื ืืืื ืื ืงืื ืฉืืืืืช ืฉืืขื ืืืืช.
- ืืฆืขืจื ืืื ืืคืฉืจืืช ืืืืชืจ ืขื ืกืืจืืค ืืืืืคื ืืืชืืื ืืื, ืืืขืืื ืื ืืฆื ืืฆืง.
- ืืคืฉืจ ืืืืืืฃ ืืช ืงืื ืฉืืืืืช ืืฉืืขื ืืืืก ืืืฆื ืงืื ืฉืงืืื.
- ืงืจื ืืฉืงืืื ื ืืืจ ืืืขืืืืืื! ืืคืฉืจ ืืืืืืคื ืืื ืืืจื ืืืจ ืฉืืฉ ืืื ืืืืช, ืืื ืืื ืืช ืื ืืืฉ, ืืื ืืืฉ, ืื ืืืชื ืืืจ ืืืขืืื!
ืืื ืืืื ืื ืฉืืืืืช ืฉืืขื ืืืืชย 🙂

ืืืจืืืืื ืืจืืืืื ืืงืขืจื. ืฆืืืื: ืืกื ืจืื.Vegan grape galette. image: Essy Roz

ืืืกืคืช ืืืจืืืืื ืืืืฉืื. ืฆืืืื: ืืกื ืจืื.

ืืืืื ืืืจืืืืื ืืืืืจ ืืฆืง ืืคื ืื ืื ืืขืืืื. ืฆืืืื: ืืกื ืจืื.

ืืืืจ ืืืฆืง ืขื ื ืืืจ ืืืคืืื. ืฆืืืื: ืืกื ืจืื.

ืจืืืื ืืืฆืง ืืื ืฉื ื ื ืืืจืืช ืืคืืื. ืฆืืืื: ืืกื ืจืื.

ืืกืจืช ื ืืืจ ืืืคืืื ืืขืืืื ืืืืฆืง ืืืจืืื. ืฆืืืื: ืืกื ืจืื.

ืื ืืช ืงืจื ืืฉืงืืื ืืืจืื ืืืฆืง. ืฆืืืื: ืืกื ืจืื.

ืงืจื ืืฉืงืืื ืืืจืื ืืืฆืง. ืฆืืืื: ืืกื ืจืื.

ืื ืืช ื ืืืจ ืืคืืื ื ืืกืฃ ืืขื ืงืจื ืืฉืงืืื. ืฆืืืื: ืืกื ืจืื.

ืจืืืื ืงืจื ืืฉืงืืื ืืขื ืืืฆืง ืืื ืฉื ื ื ืืืจืืช ืืคืืื. ืฆืืืื: ืืกื ืจืื.

ืงืจื ืืฉืงืืื ืืืืจ ืจืืืื ืืื ืฉื ื ื ืืืจืืช ืืคืืื. ืฆืืืื: ืืกื ืจืื.

ืืกืจืช ื ืืืจ ืืืคืืื ืืขืืืื. ืฆืืืื: ืืกื ืจืื.

ืกืืืืจ ืจืืขื ืขื ืืื ืืขื ืงืจื ืืฉืงืืื. ืฆืืืื: ืืกื ืจืื.

ืงืืคืื ืงืฆืืืช ืืืฆืง ืืขื ืืขื ืืื. ืฆืืืื: ืืกื ืจืื.

ืคืจืืกืืช ืฉืงืืื ืืงืืฉืื ืืืืื ืืคื ื ืืืคืืื. ืฆืืืื: ืืกื ืจืื.

ืืืื ืขื ืืื ืืืืจ ืืืคืืื. ืฆืืืื: ืืกื ืจืื.Vegan grape galette. image: Essy Roz

Vegan grape galette. image: Essy Roz

Vegan grape galette. image: Essy Roz

Vegan grape galette. image: Essy Roz
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