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 during the last weeks.
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.
What do we need?
Preparing the pastry is easy: after kneading the flour with the rest of the ingredients just leave the pastry in the fridge for about 30 min. It’s enough time to clean, pit and quarter the plums.
Roll out the pastry, add the plums and fold the pastry in. Next step: the session in the preheated oven.
After the oven session add at once fine sugar on to to induce the production of the characteristic red plum juice.
Enjoy!
- 200 g all-purpose flour
- 1 sachet vanilla sugar (8 g / 1 tbsp)
- ¼ tsp salt
- 125 g butter
- 2 tbsp cold water
- 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)
- 1 egg
- 1 sachet vanilla sugar (8 g / 1 tbsp)
- 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.
- You may store leftovers (covered) on the kitchen counter or in the fridge – to the next day.
