Effortless & Satisfying Autumn Plum Galette
Simple and satisfying autumn plum galette with a hint of vanilla, rich in cardamom, cinnamon and honey. It tastes best when it's served still warm, topped with vanilla ice cream. The pastry is very easy to make and doesn't require a lot of time to prepare, yet does make an impact when served. Add this recipe to your list of 'ideas how to wow my guests'!
Servings: 16
Ingredients
For the Pastry
- 100 g butter (chilled)
- 160 g flour
- 60 g granulated sugar
- A pinch of salt
- 30 ml water (cold)
For the Fruit Filling
- 500-600 g plum
- 30 ml honey
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tbsp cardamom
- * Thyme leaves (optional)
Instructions
- Cut the chilled butter into cubes, place in a medium bowl. Add flour, sugar, salt and start kneading the dough. When a streusel starts to form, add water. Knead just until the ingredients incorporate. Form a bowl, cover with cling film and refrigerate for 1 hour.
- Wash all the plum, cut them in half and remove the seed. Then, slice the fruit into thinner slices. Place in a large bowl, combine with honey, vanilla extract, cinnamon and cardmom. Gently fold everything together to evenly distribute the spices around all the fruit slices. Set aside.
- Pre-heat the oven to 200°C (392F) (no fan). At the mark of 1 hour, take the pastry out of the fridge and place between two sheets of parchment paper. Roll the dough until it forms a circle of approx. 30cm (11inch) diameter. Take off the top layer of parchment paper.
- Spread the fruit in the middle of the pastry, leaving approx 5cm (2inch) empty space around the edges. Sprinkle your hands with flour and gently start folding the sides towards the centre of the circle, forming a 'sleeve' around the fruit.
- Carefully move the galette onto an oven-sized baking tray. Bake the cake on a middle rack for 30-35 minutes, until the sides of the cake are golden.
- Serve warm, with a few scopps of vanilla ice cream. Optionally, decorate with fresh thyme leaves.