Makes two galettes, 20cm each.
- Prep time: 20min
- Cook time: 40min
- Total time: 1h
- Difficulty: Basic
You can make the crust ahead of time and store it in the refrigerator or freezer. The fruit in this recipe can be changed depending on the season. Peaches and apricots go well together in the summer, as do berries, which can be substituted for apples or pears in the autumn. The galette will be even better if served with a dollop of homemade crème fraîche, whatever fruit you use.
For the crust.
- 200g flour
- 1/2 teaspoon salt
- 50g sugar
- 110g cold butter
- 60ml cold milk
- 1 egg yolk
- 2 tablespoons milk + 1 teaspoon sugar (to brush the crust before baking)
In a food processor, combine flour, salt, and sugar until well combined. Pulse in the butter until the mixture resembles coarse crumbs. Mix cold milk and egg yolk together, then gradually stream the mixture into the flour until the dough just comes together. Turn the dough out onto a clean work surface, divide it in half, and flatten each half into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
For the filling.
- 12 ripe plums, pitted and sliced
- juice of 1/2 lemon
- 1 tablespoon honey
- 1 tablespoon ground pistachios
- 1 tablespoon brown sugar
- 1/2 tablespoon cornstarch
Toss the plums with the lemon juice and honey in a mixing bowl. Allow to sit for at least 15 minutes. Pistachios, brown sugar, and cornstarch should be combined in a separate bowl.
Preheat the oven to 180 degrees Celsius. Using parchment paper, line a baking sheet. Roll out one-half of the chilled dough into a 25cm circle. To prevent the dough from sticking, make sure your work surface is well floured. Spread the dough out flat on the prepared baking sheet. Half of the pistachio mixture should be sprinkled around the center of the dough, leaving a 5cm border. Place half of the plums on top of the dough, then fold over, overlapping as needed. Repeat with the rest of the dough and plums.
Brush the dough with milk and sprinkle with sugar. Bake the galettes for 40 minutes, or until golden brown and bubbling. With a dollop of crème fraîche and some chopped pistachios, serve warm or at room temperature.
Also known as Galette Sa Šljivama.
Plums. I adore everything about them, even if they serve as a painful reminder that summer is coming to an end. I adore their dark purple coloring, as well as the bluish bruises and blotches on their tight skin. I love how easily they split open, revealing firm golden flesh and a perfectly shaped little pit. Above all, I adore their enticing aroma and sweet, succulent flavor with a slightly tangy aftertaste.
We are a plum-obsessed nation. Although this may appear to some to be an exaggeration, it is not far from the truth. Plums are used in a variety of creative ways in Croatian households. Most households have an old-fashioned homemade plum jam on hand, especially in rural areas where plums grow in abundance. Women who spend hours standing by ridiculously large pots of boiling plums and sugar, a dangerously sweet mixture that spits hot bubbles and burns their skin, leaving crimson colored stains everywhere, deserve enormous respect. Nothing beats a hearty breakfast of freshly baked brown bread spread with plum jam and accompanied by a glass of milk. Everything except plum dumplings for dinner.
We adore plum dumplings. Seriously. It’s not just a favorite childhood treat, but a lifelong love affair. If you will, imagine a marriage without the bitterness. On the contrary, it’s a warm and cozy relationship with plenty of hot, juicy, and downright sexy moments. Imagine a soft, succulent plum spiced with sugar and a dash of cinnamon, encased in a delicate potato dough shaped into a perfect round ball, then simmered until the plum releases its sweet and juicy goodness into the dough. A generous drizzle of crispy buttery bread crumbs is then drizzled over the dumplings. That’s something else entirely.
The taste of a simple plum galette isn’t all that different. Of course, the textures are quite different, but the flavor and overall impression are equally spectacular. The delicate buttery pastry contrasts beautifully with the tender luscious plums. The plums miraculously transform into a soft, sticky, and incredibly rich filling as their lovely sweet juices caramelize in the oven. That magical oven time brings out the best in plums, enhancing their natural sweetness while also reawakening their tart bite.