Makes two galettes, 20cm each.
- Prep time: 20min
- Cook time: 40min
- Total time: 1h
- Difficulty: Basic
You can make the crust a day ahead and keep it in the refrigerator or freeze it. You can vary the fruit in this recipe depending on the season. Peaches and apricots are a great summer combination and so are berries, and in autumn you can substitute them for apples or pears. Whatever fruit you use, the galette will be even better if served with a dollop of homemade crème fraîche.
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 the bowl of a food processor pulse together flour, salt and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Beat together cold milk with the egg yolk and then gradually stream the mixture into the flour until the dough just comes together. Turn out the dough onto a clean work surface, divide it in half and shape each half into a flattened disk. Wrap in plastic, and refrigerate 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 in a bowl with lemon juice and honey. Let sit for 15 minutes or more. In a separate bowl, combine pistachios, brown sugar and cornstarch.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Take one half of the chilled dough and roll it out in a 25cm circle. Make sure your work surface is well floured so the dough doesn’t stick. Lay the dough flat onto prepared baking sheet. Sprinkle half of the pistachio mixture around the center of the dough, leaving a 5cm border. Arrange half of the plums on top of the dough, then fold dough over, overlapping where necessary. Repeat with the remaining dough and plums.
Brush the dough with some milk and sprinkle sugar over it. Bake the galettes until golden brown and bubbling, about 40 minutes. Serve warm or at room temperature with a dollop of crème fraîche and some chopped pistachios.
Also known as Galette Sa Šljivama.
Category: Pies & Tarts.
Plums. I love everything about them, even though they painfully remind me that summer is coming to an end. I love their dark purple hue and those bluish bruises and blotches on their tight skins. I love how they split open so easily, revealing their firm golden flesh and a perfectly shaped little pit. But above all, I love their rich intoxicating smell and their sweet, succulent flavor with a slightly tangy aftertaste.
We are a nation obsessed with plums. Although this may seem as an overstatement to some, it is actually not that far from truth. Plums are heavily exploited in Croatian homes in many creative ways. An old-fashioned homemade plum jam is a staple in most households, especially those in rural parts of the country where plums grow in abundance. Those women that spend hours and hours standing by ridiculously huge pots filled with 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 with a generous spread of plum jam and a glass of milk. Nothing except for plum dumplings for dinner, that is.
We love our plum dumplings. Seriously. It’s not only a favorite childhood treat, but a love affair that lasts for life. A marriage, if you wish, but minus the bitterness. On the contrary, it’s a sweet and comforting relationship full of hot, juicy and downright sexy moments. Imagine a soft succulent plum spiced with sugar and a dash of cinnamon, trapped inside a delicate potato dough that’s shaped into a perfect round ball, then simmered until the plum releases its sweet and juicy goodness into the dough. The dumplings are then crowned with a generous drizzle of crispy buttery bread crumbs. Now, that’s something else.
The experience of eating a simple plum galette is not that much different. The textures are quite different of course, but the flavor and the overall impression is equally spectacular. The crispness of the delicate buttery pastry contrasts beautifully with tender luscious plums. As their lovely sweet juices caramelize in the oven, the plums miraculously the good wife bitcoin for dummies turn into a soft, sticky and incredibly rich filling. That magic oven time brings out the best in plums, enhancing their natural sweetness, and reawakening their tart bite at the same time.