Juicy European plums are the star of this rustic galette, where their sweet, slightly tangy flavour pairs beautifully with a crisp, golden pastry and delicate almonds. Simple yet impressive, it is a wonderful way to enjoy ripe plums at their seasonal best.
Ingredients
For the pastry
- 200 g plain flour
- 100 g cold unsalted butter, cut into small cubes
- 2 tbsp sugar
- A pinch of salt
- 3–4 tbsp ice-cold water
For the filling
- 500 g ripe but firm plums
- 2 tbsp brown sugar
- 1 tbsp cornflour
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 30 g ground almonds
- 25 g flaked almonds
For finishing
- 1 egg, beaten
- 1 tbsp brown sugar
Method
- Place the flour, sugar and salt in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add the cold water gradually, mixing just until the dough comes together. Shape into a disc, wrap and refrigerate for 30 minutes.
- Preheat the oven to 190°C and line a baking tray with baking paper.
- Wash the plums, remove the stones and cut the fruit into thin wedges.
- Place the plums in a bowl and gently combine with the brown sugar, cornflour, cinnamon and vanilla.
- Roll the chilled pastry into a rough circle approximately 30 cm in diameter and transfer it to the prepared baking tray.
- Sprinkle the ground almonds over the centre of the pastry, leaving a border of approximately 5 cm.
- Arrange the plum slices over the almonds, then gently fold the pastry edges over the fruit, leaving the centre exposed.
- Brush the pastry with beaten egg and sprinkle the edges with brown sugar.
- Scatter the flaked almonds over the plums and bake for 35–40 minutes, until the pastry is crisp and golden and the fruit is tender and bubbling.
- Allow the galette to cool for at least 10 minutes before slicing.
Serving suggestion
Serve slightly warm or at room temperature. The galette is delicious on its own or accompanied by a spoonful of Greek yogurt for a creamy contrast to the juicy plums and crisp pastry.