I have been eating way too much sugar lately and with this past weekend being no different I wanted to make something with some finally ripe plums that have been on the counter for the past week. Keeping in mind that I didn't want to do anything too labour intensive (it was the weekend after all) I settled on making a galette! These are so easy and with a bit of pre-planning earlier in the day they are pretty quick to put together for results that impress anyone who is lucky enough to have this served to them.
Inspiration was drawn from separate dough and filling recipes but this is what I did:
Sweet Summer Plum Galette
~12 inch round = 6 small slices
1 cup organic unbleached all-purpose flour
1/2 teaspoon raw cane sugar
Pinch of salt
3 tablespoons cold Earth Balance vegan butter, cut into small dice cubes
3 tablespoons cold Earth Balance vegan shortening, cut into small dice cubes
1/4 cup ice water
What to do:
Pour 1/4 cup of filtered water in to bowl and add a few ice cubes. Set aside.
In a bowl, sift the flour, sugar and salt together.
Use the best tools you have in the kitchen, your clean hands, and combine the butter and shortening cubes until the mixture resembles coarse sand.
Using a tablespoon measure, collect a tablespoon of water at time and pour over the dough and stir until moistened.
Once the dough is sticking together well gather up the dough and knead it only 2 or 3 times. Avoid overworking it otherwise you'll have a tough dough later.
Flatten the dough into a ~1-inch thick disk, wrap in plastic or an Abeego food wrap (!) and refrigerate for at least 30 minutes.
2-3 cups of quartered plums (amount varies depending on size of plums and obviously remove the pit)
~2 tablespoons organic unbleached all-purpose flour (start with 1 then add more if plums are extra juicy)
1 teaspoon Vietnamese Cinnamon (from The Silk Road Spice Merchant because they are the best!)
2 tablespoons raw cane sugar
1 tablespoon fresh squeezed lemon juice
What to do:
Before you start gathering the filling ingredients pull out the cooled dough from fridge.
In a smallish bowl, combine quartered plums, flour, cinnamon, sugar and lemon juice.
Stir gently to combine until the plums are lightly completely covered in flour.
Simple Shiny Dough Trick
splash of water
What to do:
Crack egg in to small bowl and add a splash of water.
Whisk vigorously until it is well combined.
Get a pastry brush and set aside with egg wash.
Now to put it together!
Set your oven to 425°F/220°C to preheat.
Unwrap dough and place between two sheets of parchment paper. Using a rolling pin or some other rolling/flattening device (hand work too... looks super rustic but it can get annoying) roll the dough until it's quite thin and about 14 inches in across. I figured this distance out by checking the width of the parchment I was using and just not rolling to the edges.
Remove the top sheet of parchment paper and slide the dough on the bottom piece of parchment on to a baking sheet.
Spoon a bit of flour in the centre of the dough and spread around until it lightly covers to about 1 inch from the dough edge.
Pour the floured/seasoned quartered plums in the middle of the dough - try to avoid adding too much of the flour otherwise your plums will be white on top.
Gently fold the edges of the dough up and over the edge of the plum mound now in the middle.
Take your prepared egg wash and brush all around the edges.
Place the galette in the oven for 30-40 minutes. Remove from oven and let cool slightly before cutting otherwise you'll have runny plum jam all over the place (learned this from a previous try of these).
Cut in to slices and eat up! Or serve with a bit of ice cream and really impress!
I'm thinking the next version of this will be a savoury pizza galette!
So - do you think you'll try making a galette?