Plum & cinnamon galette

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It’s been a week since I’ve been back home and my days are filled with moments of complete relaxation by the sea, in great company, sharing simple delicious food; they are also equally filled with frustrated, yet filled with sarcastic humor, political conversations over copious amounts of ice cold beer or crisp white wine. PlumGalette-620-1

That’s been my summer so far, in a nutshell. There’s so many things on my mind, but I’d rather not share them here- instead, how about I share another galette recipe, one that’ll keep our hands and minds busy for a while, one where our eyes and mouths will gladly feast on?

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I have a feeling I kinda jumped the gun on plums this year- I’ve been waiting for them for so long, as soon as I saw them at the farmer’s market, I grabbed a good bunch of them and almost literally rushed to the kitchen with a galette in mind.

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See, I could’ve made a pie- a full on, oh so pretty pie. But it’s hot and things are messy and plums are gorgeous and really, what’s the point of making things more complicated than they need be? No point at all. A galette is in order, simple and rustic, buttery and not too sweet, bursting with the flavours of these gorgeous summers gems, cinnamon and refreshing lemon juice.

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Make the dough (exactly similar to this one), let the filling sit until juicy and already delicious, spoon into the rolled out dough, bake until bubbly, sit back and enjoy. Sit back and breath. Sit back and breath. Always breath.

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INGREDIENTS

for the dough:

1 1/4 cups all purpose flour
a pinch of salt
1 tablespoon caster sugar
8 tablespoons unsalted butter, very cold
2 tablespoons half fat Greek yogurt
3-4 tablespoons cold water

for the filling:
5 plums, cut in half, stoned and sliced
3 tablespoons caster sugar
a pinch of salt
zest and juice from 1 lemon
1/2 teaspoon ground cinnamon
2 tablespoons cornstarch

1 egg white, beaten
2 tablespoons demerara sugar

First make the dough: in a food processor, mix together the flour, salt, sugar and cold butter. Pulse a few times until the mixture comes together and resembles coarse breadcrumbs. Add the yogurt and cold water (one tablespoon at a time), to form a soft dough (add a pinch of extra flour if it’s too sticky). Shape into a ball, place on a large piece of cling film, flatten with your hands, cover and keep in the fridge for about an hour.

While the dough is resting, make the filling by combining all the ingredients and setting them aside.

Take the dough out of the fridge (if it’s too hard to roll out, let it stand for a few minutes); roll out to a circle, by pressing your rolling pin on top of the cling film. Remove the cling film and transfer carefully to a baking tray, lined with parchment paper of sil pad. Spoon the fruit mixture into the centre of the dough, leaving a 3 cm margin all around. Fold the dough edges inwards, partly covering the filling.

Brush with the egg white and sprinkle with demerara sugar.

Bake in the preheated oven for 20’, or until the crust is golden brown and the centre bubbly.

Take out of the oven, let sit for about 5’, remove from the tray, slice and serve (preferably with big scoops of vanilla ice cream).

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