Galette (shortcrust pastry)

Strawberry, Erythritol, Citric acid, Peanut butter, Kefir 4%, Egg, Butter, Erythritol, Soy protein isolate, Water, Dry coconut milk, Xanthan gum, Cooking salt, Baking soda

Slice: 10 min, Mix: 5 min, Mix: 10 min, Knead the dough: 10 min, Chill in the refrigerator: 10 min, Cooking: 10 min, Bake in the oven: 30 min, Let it stand: 30 min, Chill in the refrigerator: 2 h

Cut the peach, nectarine, plum, or strawberry (100–150 g) into small pieces.

Add citric acid (1 g), lemon zest (1 g, optional), and erythritol (20 g).

Gently mix the filling and drain any excess juice if necessary.

Combine sugar-free nut or peanut butter (70 g), kefir (70 g), soy protein isolate (20 g), dry coconut milk (10 g), xanthan gum (1 g), salt (0.5 g), baking soda (0.5 g), and erythritol (30 g).

Add chilled butter (40 g) and rub the mixture with your hands until it resembles crumbs.

Add a cold egg (50 g) and vodka or cold water (10 g).

Quickly knead the dough, form a ball, and place it in the refrigerator uncovered for 10 minutes.

Roll out the dough between two sheets of parchment into a circle about 20 cm in diameter.

Place the filling in the center of the dough, leaving a 3–4 cm border from the edge.

Fold the edges of the dough inward, leaving the center open.

Brush the edges of the galette with beaten egg (20 g), avoiding the filling.

Preheat the oven to 180 °C and bake the galette for 25–30 minutes until golden brown.

Cool the galette at room temperature.

Refrigerate uncovered for 1–2 hours to stabilize the texture.