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Plum Galette

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Ingredients

Adjust Servings:
pastry
240 g Wheat flour
140 g Butter chilled
1 pinch of Salt
3 tbsp Caster sugar
80 ml Kefir or buttermilk, cool
filling
500 g Plums zwetschge
2 tbsp Almond grounded
2 tbsp Brown sugar
1/2 tbsp Cinnamon
Additionally
1 Yolk
1 tbsp Water of room temperature

Plum Galette

Features:
  • Vegetarian
Cuisine:
  • 55 min
  • Serves 4
  • Easy

Ingredients

  • pastry

  • filling

  • Additionally

Directions

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Galette is a flat round cake with a crispy crust and various fillings. Galette is also the name given to buckwheat savory pancake with folded edges, but it’s not what this post is about. It’s about plum galette. This’s a very easy, quick and surefire recipe, and you can use any fruit or berries to make a filling. This stunning cake with a crispy crust can become a hit with your family members and friends.

It can be consumed warm and served with ice cream, or cooled with a hot cup of tea of coffee.

A classic recipe uses water, but I’m here using kefir or buttermilk, which makes this cake even more delicious.

Hurry up for trying this on out! It’s delicious.

The recipe’s from www.mojewypieki.com amended and explained by me.

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Steps

1
Done
10 min

make dough

In a bowl, combine together the flour, salt and confectioner’s sugar. Add the chilled butter cubes. Use your fingertips to rub the flour and butter together until it resembles breadcrumbs. Add the kefir and quickly knead the dough. For pastry to be crispy, the dough should have some butter chunks in it and not too many gluten chains. So after adding kefir, you shouldn’t overmix it; a few moves will be enough.
Form a ball, wrap in plastic and refrigerate for 1 h.
You can also prepare the dough beforehand and freeze. 1 day before baking, transfer it to the fridge to defrost.

2
Done
10 min

prepare plums

Pit plums and cut into 4 wedges.

3
Done
10 min

assemble

Put the dough on a floured counter. Roll it out into a round 3-4 mm thick. Transfer to a parchment-lined baking sheet using a rolling pin.
Starting 3-4 cm from the edge of the round, sprinkle the round with ground almond. Arrange the plum wedges in a single layer in concentric circles so that each new circle covered ½ of the previous one. Continue until you reach the center of the round. Sprinkle with sugar and cinnamon, and some lemon juice if the plums are too sweet.
Fold the outer edges of the pastry over the plums sealing it so that they won’t open while baking. Brush the pastry border with 1 beaten egg mixed with 1tbsp of water.

4
Done
25 min

bake

Bake on the middle rack of the preheated to 200C oven for 25 min. Then place to the lower rack and bake for another 10-15 min or until the crust is golden and the plums are baked through.
Take out of the oven. Let sit on a counter to cool down. Serve warm or completely cooled.

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Chicken Pilaf
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Chicken Pilaf

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