Plum Galette

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By Darren Purchese

A beautifully flaky pastry that holds sweet seasonal fruit. This is a classic bake and you can switch fruits for whatever is in season. This particular pastry has a light flakiness and a nutty edge from the buckwheat. It is so simple to make and makes a fantastic finish to a meal. When plums and apricots are in season this is my go to but you could try apples, pears, cooked quince… this list of variations is endless. I have used our yummy Apricot & Vanilla Jam as a base here but you could whatever you have in the pantry.

I used a selection of black and yellow plums for variation, ensure they are ripe so they burst with flavour in the oven and become sticky and jammy with the juices and jam base.

Time

4

hour

0

minutes

Degree of Difficulty

Medium

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Portions

8
Portions

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Ingredients

Servings

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225g unsalted butter, chilled
220g buckwheat flour
120g plain flour
5g salt flakes
140 ml cold water
1tsp white vinegar
120g apricot & vanilla jam
12 plums, fresh or preserved
1 egg white
 q.s. raw sugar
1

For the pastry… Cut the butter into 1 cm (1/2 in) dice and chill in the fridge. Put the buckwheat and plain flours, plus the salt in a mound on your kitchen bench and scatter the chilled butter cubes over the top. Use your finger tips to rub the butter into the flour until you have a crumbly texture, with small lumps or shards of butter still visible. Make a well in the middle, and add the vinegar and then the water. Use a dough scraper or spoon to gently cut the flour into the water until you have a crumbly texture, gathering up any leaks as you do. Use your hands to gently push it all together into a rough dough, with a slightly sticky texture. Roll or press the dough out into a rectangle roughly 3 cm thick. Place the wrapped pastry into a fridge and leave to chill for an hour.

 

2

To fold the pastry… remove the pastry from the fridge and leave to sit on the bench for 15 minutes. Lightly flour the bench and unwrap the pastry. Use a rolling pin to roll the pastry into a rectangle 2 cm thick. Fold one- third of the dough into the middle, then the other third over the top of that, this is a letter fold. Rotate the dough 90 degrees and roll it out again, into a rectangle roughly 2–3 cm thick, then repeat the letter fold. These folds are not perfectly neat, they will though, help to layer the butter together which results in a lovely flakiness. If the dough starts to get a bit dry or floury, add a bit more water as you go. Wrap the dough and place into a fridge to rest for 30 minutes. Remove from the fridge and rotate the dough 90 degrees again. Roll out the pastry to a rectangle 2-3 cm thick on a lightly floured work surface. Make another letter fold and again rotate the dough 90 degrees. Roll out again to a thickness of 2-3cm and make the last letter fold. Wrap the pastry and rest in the fridge for a minimum of 1 hour or overnight. It will keep in the fridge for up to 3 days or for up to 2 months in the freezer.

 

3

To roll the pastry… remove the pastry from the fridge and leave to sit at room temperature on the bench for 15 minutes. Lightly flour the bench and use a rolling pin to roll the pastry out into a round disc with a thickness of 2 mm and an approximate diameter of 30-32cm. Keep lifting the pastry as you roll and use extra flour for dusting to keep the pastry from sticking to the bench. Place the sheet of rolled pastry onto a sheet of baking paper and transfer to a tray. Place the tray into the fridge to chill and rest for 15 minutes before using.

 

4

To add the jam… Evenly spread the jam using a palette knife or the back of a spoon onto the pastry disc but only spread as far as 3 cm from the edge of the disc.

 

5

Arrange the fruit… cut the plums in half and remove the stone. Cut each half into three pieces and arrange them (alternate colours if using) onto the jam to fill the base of the disc.

 

6

To fold the galette… fold the excess edges of the pastry over the fruit to form a pastry collar and open faced pie or tart.

 

7

Egg wash… brush the egg white onto the exposed surface of the pastry and sprinkle with raw sugar. This will create a crispy and caramelised galette crust.

 

8

To bake… place the galette onto an oven tray and bake in an oven preheated to 180C for 30-35 minutes, turn the galette halfway through baking to ensure an even bake.

 

1
0 hours 0 minutes

For the pastry… Cut the butter into 1 cm (1/2 in) dice and chill in the fridge. Put the buckwheat and plain flours, plus the salt in a mound on your kitchen bench and scatter the chilled butter cubes over the top. Use your finger tips to rub the butter into the flour until you have a crumbly texture, with small lumps or shards of butter still visible. Make a well in the middle, and add the vinegar and then the water. Use a dough scraper or spoon to gently cut the flour into the water until you have a crumbly texture, gathering up any leaks as you do. Use your hands to gently push it all together into a rough dough, with a slightly sticky texture. Roll or press the dough out into a rectangle roughly 3 cm thick. Place the wrapped pastry into a fridge and leave to chill for an hour.

2
0 hours 0 minutes

To fold the pastry… remove the pastry from the fridge and leave to sit on the bench for 15 minutes. Lightly flour the bench and unwrap the pastry. Use a rolling pin to roll the pastry into a rectangle 2 cm thick. Fold one- third of the dough into the middle, then the other third over the top of that, this is a letter fold. Rotate the dough 90 degrees and roll it out again, into a rectangle roughly 2–3 cm thick, then repeat the letter fold. These folds are not perfectly neat, they will though, help to layer the butter together which results in a lovely flakiness. If the dough starts to get a bit dry or floury, add a bit more water as you go. Wrap the dough and place into a fridge to rest for 30 minutes. Remove from the fridge and rotate the dough 90 degrees again. Roll out the pastry to a rectangle 2-3 cm thick on a lightly floured work surface. Make another letter fold and again rotate the dough 90 degrees. Roll out again to a thickness of 2-3cm and make the last letter fold. Wrap the pastry and rest in the fridge for a minimum of 1 hour or overnight. It will keep in the fridge for up to 3 days or for up to 2 months in the freezer.

3
0 hours 0 minutes

To roll the pastry… remove the pastry from the fridge and leave to sit at room temperature on the bench for 15 minutes. Lightly flour the bench and use a rolling pin to roll the pastry out into a round disc with a thickness of 2 mm and an approximate diameter of 30-32cm. Keep lifting the pastry as you roll and use extra flour for dusting to keep the pastry from sticking to the bench. Place the sheet of rolled pastry onto a sheet of baking paper and transfer to a tray. Place the tray into the fridge to chill and rest for 15 minutes before using.

4
0 hours 0 minutes

To add the jam… Evenly spread the jam using a palette knife or the back of a spoon onto the pastry disc but only spread as far as 3 cm from the edge of the disc.

5
0 hours 0 minutes

Arrange the fruit… cut the plums in half and remove the stone. Cut each half into three pieces and arrange them (alternate colours if using) onto the jam to fill the base of the disc.

6
0 hours 0 minutes

To fold the galette… fold the excess edges of the pastry over the fruit to form a pastry collar and open faced pie or tart.

7
0 hours 0 minutes

Egg wash… brush the egg white onto the exposed surface of the pastry and sprinkle with raw sugar. This will create a crispy and caramelised galette crust.

8
0 hours 0 minutes

To bake… place the galette onto an oven tray and bake in an oven preheated to 180C for 30-35 minutes, turn the galette halfway through baking to ensure an even bake.