On the spur of the moment I decided to create a plum galette – after having watched all the plum cakes appearing in the food blog universe last week.
It’s a simple affair: you’ll need not more than an hour to prepare this juicy delicacy. If still warm it’s absolutely soft and crumbly calling for some whipped cream or vanilla ice cream … Next day after a night in the fridge the galette is crispy while the plum juice makes it somewhat creamy here and there.
For our coffee break in the afternoon my better half & I had some of the fresh galette when it was still warm – we didn’t need any whipped cream or even vanilla ice cream. The sugar on top had just started to work i. e. producing this characteristic red plum juice.
Enjoy!
a simple plum galette
Shortcrust pastry with fresh plums – the rim folded in.
Servings: 4 pieces (up to 8 pieces)
ingredients:
for the pastry:
- 200 g all-purpose flour
- 1 sachet vanilla sugar (8 g / 1 tbsp)
- ¼ tsp salt
- 125 g butter
- 2 tbsp cold water
for the filling:
- 300 – 350 g plums (after being cleaned, trimmed & pitted – cut into quarters)
- 2 sachets vanilla sugar (16 g / 2 tbsp)
- ¼ tsp ground cinnamon (optional)
on top:
- 1 egg
- 1 sachet vanilla sugar (8 g / 1 tbsp)
equipment:
- clingfilm
- baking parchment
- rolling pin
- baking tray
how to:
- Put all ingredients for the pastry in a bowl, mix & knead w/ your hands until all is combined. Form a ball, wrap in clingfilm & put it in the fridge (fresh department at about 0° C) for about 30 min.
- In the meantime clean, trim & pit the plums; cut them lengthwise into quarters. Add all the other ingredients for the filling & mix thoroughly.
- Preheat the oven to 180° C fan. Place a baking tray in the oven.
- After the session in the fridge flatten the pastry w/ a rolling pin between 2 layers of clingfilm until almost round w/ a diameter of about 30 cm.
- Remove the clingfilm on top & add a sheet of baking parchment. Turn over & remove the 2nd clingfilm.
- Put the plum mess in the centre of the pastry & leave a rim of 4 – 5 cm. Fold in the pastry rim.
- Now whip the egg and brush the egg wash all over the folded rim.
- Open the oven, pull out the baking tray & let the baking paper w/ the galette slip onto the hot baking tray. Let it bake for about 30 min.
- When ready and still hot sprinkle the vanilla sugar all over the plums – and serve as soon as possible.
Storing:
- You may store leftovers (covered) on the kitchen counter or in the fridge – to the next day.
