Plum Galette

17 Nov Plum Galette

Ingredients:

For the quick pastry:

– 375 g plain flour

– 190 g cold lard (or butter), cubed

– Ice water (as needed)

– Fine salt to taste

For the almond cream:

– 70 g almonds

– 70 g softened butter

– 70 g icing sugar

– 1 egg

– 20 g plain flour

For the filling:

– 1 kg plums

– 150 g sugar

– 1 teaspoon cinnamon

For finishing:

– 1 egg (for brushing)

– Sugar (for sprinkling)

Instructions:

Prepare the quick pastry:

1. In a bowl, mix the flour, salt, and cold lard until the lard cubes are well coated with flour.
2. Transfer the mixture to a work surface and flatten the lard cubes with a rolling pin to form thin layers of lard.
3. Bring the dough together and continue flattening until no visible lard cubes remain.
4. Shape the dough into a ring and gradually add ice water to the centre. Work with a spatula and rolling pin, adding water until the dough is cohesive with visible lard streaks.
5. Form a rectangle with the dough, wrap it in cling film, and refrigerate for 1 hour.

Prepare the almond cream:

1. Process the almonds until finely ground.
2. In a bowl, mix the almond powder with the softened butter, icing sugar, and 1 egg. Mix well until a smooth cream is formed.
3. Add the flour, mix until well combined, and set aside.

Prepare the filling:

1. Halve the plums and remove the stones. Place the halves in a bowl, add the sugar and cinnamon, and mix well. Set aside.

Assemble the galette:

1. Dust a surface with flour and roll out the chilled dough into a circle of approximately 30 cm in diameter.
2. Place the rolled dough onto a baking tray lined with parchment paper.
3. Spread the almond cream over the dough, leaving a 5 cm border around the edge.
4. Arrange the plum halves over the almond cream.
5. Fold the edges of the dough over the plums to form a border that encloses the filling.
6. Brush the dough with beaten egg and sprinkle with sugar.

Bake:

1. Chill the galette in the freezer for 15 minutes.
2. Preheat the oven to 200°C.
3. Bake the galette at 200°C for 15 minutes, then reduce the temperature to 160°C and bake for an additional 35 minutes, or until the pastry is golden and the filling is bubbling.
4. Allow to cool slightly before serving.