Summer Plum Galette

Summer Plum Galette

I personally prefer making galettes over pies.

1. they require less equipment and 2. the rustic look is very forgiving in case you mess up.

whether i was making pie, galette, tarte tatin or any fruit related recipe the first thing i always do is taste my fruit! You’ll always have a clearer idea on how sweet or sour your end result would be if you initially knew the sweetness level of your fruit. 

For the crust here i used an all purpose pie crust recipe, the only difference is that i add a small amount of sugar to the ingredients and a tablespoon sprinkled over the edges of the galette. I think that it has been said over and over again, but the secret to a flaky melt in your mouth crust, is to always use cold butter and ice cold water. And remember not to be intimidated when it comes to dough making, if you make a mistake you can always try again :)

Lastly, what brings the fruit and crust together here is a simple basic vanilla cream filling that takes exactly 10 minutes to make. you can also make it ahead of time and use it just before baking.

 

 

Summer Plum Galette

Servings: 8 Slices

Keywords: Galette, pie, Dessert, Plum

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 15 mins

Ingredients

Instructions

Ingredients

Crust

  • 200 Grams Butter
  • 300 Grams All purpose flour
  • 20 Grams Sugar
  • 8 To 10 Tbs ice cold water
  • Pinch of Salt
  • 1 Tbs Sugar for crust edges

Vanilla Cream

  • 150 Ml Cooking Cream
  • 100 Grams Sugar
  • 50 Grams Butter
  • 20 Grams Flour
  • 1 Tsp Vanilla Extract
  • ¼ Tsp Salt

Fruit Filling

  • 5 To 6 Medium Plums sliced

Instructions

For the vanilla cream

  1. In a medium sauce pan, melt butter then add flour to make a rue. 
  2. Stir for 2-3 mins to cook flour then add sugar and mix until well combined.
  3. Add cream slowly and mix until flour sugar mixture dissolves into the cream.
  4. Add vanilla and salt, mix well.
  5. Continue stirring for 7-10 mins until the cream mixture turns into a thick paste.
  6. Remove from heat and let it cool on counter top.

For the fruit filling

  1. Cut around your plum following the natural line in the middle of the fruit.
  2. Twist each in an opposite direction to separate the halves.
  3. Remove fruit pit from one half using a teaspoon and slice fruit evenly in a vertical motion. Repeat with all remaining plums.

For the crust

  1. To a food processor add cubed butter, flour, sugar & salt.Pulse until small crumbs form.
  2. Slowly add iced water one tablespoon at a time, you want the dough pieces to hold together when pressed together but still maintain a crumbly texture.
  3. Place dough onto a clingfilm wrap and shape it into a disk, wrap the dough and refrigerate for at least 30 mins.
  4. When you are ready to bake, preheat your oven to 170 degrees celsius.
  5. Line your baking sheet with parchment paper and remove dough from the fridge.
  6. Place unwrapped dough on flour dusted counter top, dust dough with flour and roll out using a dolling pin. If dough sticks to rolling pin you can dust it with flour to prevent it from sticking.
  7. Roll out your dough to 1/4th of an inch thickness circle, gently wrap the dough around your rolling pin and place on your baking sheet. The dough should be big enough to hold your fruit in the middle with the edges folding around.
  8. Spread prepared vanilla cream in the middle of the dough and spread it around leaving 2 inch empty all around the edges.
  9. Fan each half of your plums and place it on the same area you spread out your vanilla cream in random patterns.
  10. Fold dough edges around the fruit and brush the edges with a little full-fat milk or cream.
  11. Sprinkle sugar on the edges, place pie into the heated oven and bake for 45 mins or until the edges and golden brown and vanilla cream bubbles around the fruit.
  12. Let galette cool for 15 - 30 mins before transferring to a serving plate.
  13. Serve with ice cream, chopped nuts or your favorite cream.

Notes


 

 

 

 

 

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