One of our favourite simple bakes- with a crumbly, buttery shortcrust pastry base and a sticky plum filling.
This galette is light and perfectly balanced, not too sweet with a hint of cognac through the plums. Super easy to prepare and sure to please.
Be creative and substitute the plums for other fruits that are in season or that you have in the fridge!
For the shortcrust pastry:
- 300g flour
- 150g very cold unsalted butter, cubed
- 2 tablespoons sugar
- 1 yolk
- 2-3 tablespoons cold water
- 1 teaspoon salt
For the filling:
- 6 plums
- 30g ground almonds
- 30g flour
- 30g soft light brown sugar
- 50g white sugar
- 1 tablespoon cognac
- Optional: apricot jam to brush the finished galette
For the pastry: In a food processor add flour, salt, sugar and very cold butter in cubes
Pulse 15 times until a crumbly consistency is formed - don't overmix
Turn the processor or the low setting and add the yolk and 2-3 tablespoons of cold water while it's running, mixing only for 15-20 seconds
You want to achieve a consistency where you squeeze the pastry dough with your fingers and it holds together but is still quite crumbly when you look at it
Turn the dough into a surface and put it together in a ball. Wrap in cling film and refrigerate for 30mins.
For the filling: Slice the plums into thick (3cm) half moons, removing the stones
Mix the plums with the brown sugar and cognac in a bowl. Set aside.
In a separate bowl, mix together the flour, white sugar and almonds. St aside.
Pre-heat the oven to 200C / 180C Fan
Assembling the galette: Once the pastry has cooled, unwrap it and sandwich between 2 baking sheets (30x30cm each)
Roll out the pastry into an oval shape of approximately 1cm thickness (adjust to how thick or thin you like it, but we like galette pastry to be a bit on the thicker side)
Remove the top baking sheet (we will bake it on the bottom one - it makes life much easier!)
Leaving circa 4cm edges/borders, spread the almond mixture on the pastry and arrange the plums on top
Add the cold butter cubes on top, spread evenly across the surface
Carefully fold the edges into the fillings to create the galette shape
Brush it with an egg wash and sprinkle brown sugar on the pastry folds to create a crunchy top (this is an optional but highly recommended step)
Bake for 40-45mins or until the galette is golden brown
Optional: brush the folds with apricot jam to create a beautiful glaze
Let cool for at least 20-30mins before serving
Serve with vanilla ice cream, custard, or simply on its own!