Plum Galette
Recipe by Gemma Plunkett
Serves: 6
Ingredients:
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Pastry (or use a good-quality puff pastry sheet)
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270g plain flour
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1 tbsp caster sugar
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1 tsp fine sea salt
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200g cold butter, sliced into 5mm slabs
- 100ml ice-cold water
Filling
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5 Queen Garnet plums, cut into eighths
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1 tbsp caster sugar
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1 tsp cornflour
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4 tbsp almond meal
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1 egg, whisked
- 2 tbsp raw sugar
Method:
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To make the pastry combine the flour, sugar and salt in a large bowl. Add the butter and work it into the flour by pressing and flattening — you’re aiming for visible sheets. Add the ice water and bring the dough together quickly. Turn out onto the bench and shape into a rectangle. Cut in half, stack the pieces, then form into a 3 cm-thick disc. Wrap and chill for at least 2 hours.
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Preheat the oven to 200°C fan-forced. Toss the cut plums with the caster sugar and cornflour and set aside. Roll the pastry out on a lightly floured sheet of baking paper into a large circle about 3mm thick. Sprinkle the almond meal over the base, leaving a 3cm border.
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Spread the plums onto the almond meal, then fold the edges of the pastry up and over the fruit. Brush the pastry edge with egg and scatter with raw sugar. Bake for 35–45 minutes, or until the pastry is deeply golden and crisp.
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Cool slightly before slicing. Serve with a scoop of ice cream, custard or crème fraîche.
