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.
Serves 4-8
for the galette:
200 g all-purpose flour
1 sachet vanilla sugar (8 g / 1 tbsp)
1/4 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)
1/4 tsp ground cinnamon – optional
on top:
1 egg
1 sachet vanilla sugar (8 g / 1 tbsp)
Equipment
clingfilm
baking parchment
rolling pin
baking tray
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.
Enjoy!
