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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.