Well my favourite time of year is well on its way… Autumn! I know it officially doesn’t actually start until the third week of September, but as soon as blackberries and plums are in season, I know my favourite time of year is just around the corner.
For those of you who haven’t made a Galette before, you really need to give it a go. I think it’s a much more rustic take on the traditional fruit pie, and looks fantastic when placed in the centre of the table. So on with the recipe!
200 grams plain flour
125 grams unsalted butter
¼ tsp salt
1 TBSP sugar
3 TBSP cold water
350 grams seasonal plums, destoned and sliced
125 grams redcurrants
110 grams caster sugar
Zest and juice of ¼ orange
¼ tsp cinnamon
40 grams cornflour
1 TBSP unsalted butter
Egg Wash & Finish
1 medium egg
1 TBSP milk
1 TBSP caster sugar
Preheat your oven to 180C. To start, make the pastry. Add the salt and sugar to the plain flour, and rub in the butter until breadcrumbs have formed. Gradually add in the cold water, until a dough has formed – you can do this by gradually squeezing the breadcrumbs together, until a ball comes together. Wrap the pastry in cling film, and place in the fridge for at least 30 minutes.
In a bowl, toss together the plums, redcurrants, caster sugar, cinnamon, orange zest & juice, and cornflour. Set aside.
Once the pastry has chilled, flour you work surface, and roll the dough out into a circle, about 30cm across. Roll the pastry around your rolling pin, and place the pastry on a circular baking tray (a pizza tray will work here, as well). Next, place all the fruit in the centre of the circle, and spread it out a little with a spoon. You want there to be about 2-3 inches of pastry left as a border. Fold the extra pastry up, against the fruit.
Next, make your egg wash, brush your pastry with the egg wash, and finally sprinkle the 1 TBSP of caster sugar across. Place a tablespoon of butter on top of the fruit. Now you have a Galette!
Place the Galette on the bottom shelf of the oven, and bake for 55min-1hr, or until nice and golden brown. Slice the Galette into 8 slices, and serve with a dollop of whipped cream or vanilla ice cream on the side. Enjoy!