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.
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?
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.
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.
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.
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