“Let’s drizzle some maple syrup on top” -Karin, the visionary.
End of September, to me, means teensy purple plums. This is the first galette I’ve ever made and I can’t wait to make more— The chameleon of pastry can be made with fruit, can be made savoury (vine tomatoes? goat’s cheese? mushrooms?) and even holds its shape beautifully when made with gluten free flour. So easy, so delightful, and best consumed in one sitting.
Ingredients
Crust:
8 tbsp unsalted butter, cold and cut into inch-sized chunks
1 cup unbleached all-purpose flour
1/4 cup almond flour
pinch of salt
2 tbsp ice water
Egg wash (1 egg + 1 tbsp water)
Filling:
1 quart teensy purple plums
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/2 inch fresh ginger, grated
2 tbsp granulated sugar
Directions
The crust: Combine flour, almond flour and salt in a food processor. Pulse until combined. Add butter and pulse until pea-sized chunks form. Bit by bit, add ice water while pulsing until a clumpy dough just holds together. Push into a mound on a countertop, wrap in cling film or aluminum foil, refrigerate.
The filling: Halve plums and remove pits. Add spices, ginger and sugar. Mix.
Set oven to 400 degrees Fahrenheit.
Remove crust from fridge and roll out onto parchment paper into a large circle until ~1/8 inch thick. Toss flour of your choice onto surface of crust. This will help to soak up some of the juices from the cooked plums.
Fill center of crust with plum mixture. Fold up edges of crust, creating a rustic circular shape surrounding the plum filling. Brush edges with egg wash and sprinkle with granulated sugar.
Bake in 400 degree oven for 40 minutes.
Crust will be toasty and amber-coloured, and plums will be bright.
Delightful consumed with coffee, mid-afternoon. Who am I kidding; delightful anytime, with any beverage.