Plum galette
The crust recipe was adapted from Tartelette and it's just perfect for all sorts of fruit pies and tarts. You can make the crust a day ahead and keep it in the refrigerator or freeze it. You can vary the fruit in this recipe depending on the season. Peaches and apricots are a great summer combination, so are the berries. In the autumn, you can substitute them for apples or pears. Whatever fruit you use, the galette will be even better if served with a dollop of homemade crème fraîche. Whatever fruit you use, the galette will be even better if served with a dollop of homemade crème fraîche.
Category: Pies & tarts
Recipe in PDF format (print friendly)
- Makes two galettes, 20cm each
- Prep time: 20min
- Cook time: 40min
- Total time: 1h
- Difficulty: Basic
For the crust:
Ingredients
- 200g flour
- 1/2 teaspoon salt
- 50g sugar
- 110g cold butter
- 60ml cold milk
- 1 egg yolk
- 2 tablespoons milk + 1 teaspoon sugar (to brush the crust before baking)
Directions
In the bowl of a food processor, pulse together flour, salt, and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Beat together cold milk with the egg yolk and then gradually stream the mixture into the flour until the dough just comes together. Turn out the dough onto a clean work surface, divide it in half and shape each half into a flattened disk. Wrap in plastic, and refrigerate 30 minutes.
For the filling:
Ingredients
- 12 ripe plums, pitted and sliced
- juice of 1/2 lemon
- 1 tablespoon honey
- 1 tablespoon ground pistachios
- 1 tablespoon brown sugar
- 1/2 tablespoon cornstarch
Directions
Toss the plums in a bowl with lemon juice and honey. Let them sit for 15 minutes or more. In a separate bowl, combine pistachios, brown sugar, and cornstarch.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Take half of the chilled dough and roll it out in a 25cm circle. Make sure your work surface is well floured, so the dough doesn't stick. Lay the dough flat onto the prepared baking sheet. Sprinkle half of the pistachio mixture around the center of the dough, leaving a 5cm border. Arrange half of the plums on top of the dough, then fold the dough over, overlapping where necessary. Repeat with the remaining dough and plums.
Brush the dough with some milk and sprinkle sugar over it. Bake the galettes until golden brown and bubbling, about 40 minutes. Serve warm or at room temperature with a dollop of crème fraîche and some chopped pistachios.
