Yesterday, I faced a dilemma I have never had before: an abundance of plums, with not many people around to share them with.
I get irrationally happy around plums, there’s something unapologetically satisfying about their soft juiciness that puts me in an instant good mood. So having too many plums is a problem I’m all too happy to have. So for an occasion-free treat, I made frangipane plum and blueberry galettes.
Have you felt that everyone and their mother is making galettes this summer? Look away now, I’m making no apologies for my love affair with plums and pastry. However, if you’re like me, or at least a little bit like me, there’s not enough galette recipes under the sun to get tired of. If so, read on, my friends – galette nirvana awaits.
For the frangipane, you’ll need:
210g sliced almonds (ground almonds will do as well)
20g plain flour
1/4 tsp table salt
150g granulated sugar
140g butter, unsalted, straight from fridge
2 medium eggs
Place almonds, flour, salt and sugar in the bowl of your food processor and grind until the mix gets the consistence of fine breadcrumbs. If you’ve used ground almonds, pulsing the mix for a few seconds should do the trick.
Cut butter into medium sized squares and add to mix, continuing to process until all butter is incorporated well.
Add eggs and combine into a paste.
Set aside until needed.
For the filling, you’ll need:
450g ripe plums
2 tbs granulated sugar
3 tbs cornflour
Slice the plums and place together with the blueberries in a large bowl.
Sprinkle with sugar and cornflour and mix gently, to avoid fruit breaking up.
Set aside until assembling galettes.
For the pastry, you’ll need:
320g plain flour
40g granulated sugar
225g unsalted butter, straight from fridge, cut into 1″ squares
3 tbs cold water
2 sprigs of thyme, leaves only, stalks removed
1 pinch of salt
1 egg, for egg wash
A few sprinkles of granulated sugar, for finishing the crust
Sift the flour, sugar and salt together in a large bowl, then add the time.
Add the butter and mix into flour using your hands, working until mixture resembles breadcrumbs and no large clumps of butter remain.
Combine yoghurt and water together and add to flour.
Stir together with a spatula or spoon, then use your hands to knead until dough comes together into a bowl.
Flatten into a disc, wrap in plastic and chill for upwards of 1 hour.
Dough will keep in fridge for up to 2 days.
When ready to assemble your galettes, preheat oven to 200C.
Line a baking sheet with baking paper.
Prepare 1 egg for egg wash and set aside.
Remove dough from fridge.
For large galettes, divide dough into 2 portions. For smaller (-ish…) galettes, divide into 2, then once again divide into 4s.
On a floured worktop, roll the dough portions to a round (-ish, again…) shape.
Spoon frangipane in the middle, spreading till about 1″ from edge.
Spoon plum slices and blueberries on top of the frangipane, then fold the dough at the edges, covering the fruit filling partially and crimping the dough to the best extent possible.
Brush with egg wash and sprinkle pastry with sugar.
Arrange on baking sheet – mine fit 2 rounds of 4 galettes – and place in oven for 30 mins or until uniformly golden.
Serve with some chopped pistachios on top or next to a dollop of vanilla ice-cream. I love them slightly warm, but to be honest, I’d eat them raw if I could. Perfect summer treat – make this while you still have an abundance of fruit around.