Today a sweet recipe: plum galette.
Every time I make a dessert, I am always undecided whether to make it with fruit or with chocolate and various creams.
If the choice falls on the first, then I always look for a dessert that does not alter or cover the taste too much, and that’s exactly what I found in the plum galette.
The rustic pastry shell that encloses the plums does not overpower their taste, and the flavor is exceptional.
A galette is a kind of rustic tart made using whole flours and therefore should not be decorated or embellished. Today I made it using one of my favorite summer fruits: the plums, delicious raw but even more so encased in this oat flour and type 1 flour crust, simply a must-try.
I love these rustic desserts with whole flours, rich in fibers and nutrients, great allies for our body. I often make the whole peach cake, date cookies, or the no sugar-added tartlets, all worth tasting!
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: Summer
Ingredients for the Plum Galette
- 3/4 cup oat flour
- 1 cup type 1 flour
- 5 tbsps butter
- 1 1/2 tbsps seed oil
- 1/3 cup cane sugar
- 12 oz plums (approximately)
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 3 dry cookies
- as needed cane sugar (for dusting)
- 2 tablespoons plum jam (optional)
Let’s Prepare the Plum Galette Together
First, we make the shortcrust pastry, and to do this, we need to sand the flours with the butter.
On a work surface, arrange the flours in a fountain shape, place the cold butter cut into small pieces in the center, and start working them together, first kneading and then rubbing the ingredients between your hands to obtain a mixture with the consistency of sand.
Reform a fountain and place the egg, the yolk, the seed oil, the cane sugar, and the pinch of salt inside, then work the dough quickly to avoid heating the butter too much. Obtain a smooth and homogeneous ball.
Take a sheet of parchment paper and roll out the obtained shortcrust pastry on top.
Crumble the dry cookies in the center, which will serve as a base for our plums. Before the cookies, you can spread two tablespoons of plum jam.
Wash the plums well and cut them into slices about 1/2 inch thick. Place them over the cookies and close the edges of the plum galette by bringing the remaining external shortcrust pastry over the fruit.
Dust the galette with cane sugar and transfer it with parchment paper onto a baking sheet.
Bake in a preheated oven at a temperature of 350°F for 30 minutes or until the crust is golden brown.
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The galette requires unrefined flours, so you can use the one you like best, the same goes for the fruit. If you want, you can also check out the peach version.
What is a galette?
Galette is a French term that mainly refers to two types of preparations: they can be either crepes or rustic tarts with unrefined flours that are flat and crunchy. They can be made both sweet and savory. There are numerous regional variations.
