Plum Galette
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Plum Galette
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A French dessert that is delicious and aromatic, full of the flavors of one of autumn's most iconic fruits: plums.
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Ingredients
For the pâte brisée:
- 75 g butter
- 150 g cake flour
- ½ tsp salt
- 50 ml cold water
For the plum filling:
- 15 large plums pitted and halved
- 50 g sugar
- 3 cardamom seeds
- 1 tsp cinnamon
- 30 ml white rum optional
For assembly and serving:
- 1 egg
- baked nuts
- vanilla ice cream
Instructions
For the pâte brisée:
- Put the butter, salt, flour and cold water in the mixing bowl of your food processor. I also added grated vanilla pods. Knead for 20 seconds, flip the dough onto plastic wrap, shape into a ball, and chill for at least 30 minutes before you start to work with it.
- The secret to a soft dough is that it should not be overmixed, which is why you should avoid excessive kneading by hand, which can heat the dough up.
For the plum filling:
- Put the plums in a saucepan. Add the sugar, cardamom seeds, a teaspoon of cinnamon and a splash of white rum near the end of cooking. Leave on low heat until the rum evaporates, 2-3 minutes, stirring often.
Assemble and serve:
- Roll out a round sheet of dough and transfer it to a baking tray lined with parchment paper. Place the plum filling in the middle of the sheet, leaving 7-8 cm (about 3 inches) of dough around the plums. Bring the edges of the dough towards the center, partially covering the plums.
- Brush the dough with egg, sprinkle with sugar, and bake the plum galette for 25 minutes at 180° C/356° F.
- After baking, serve warm with a scoop of vanilla ice cream. You can also sprinkle a few nuts on top.
Notes
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