I really love fruit pies of all sorts, because you can vary them depending on occasion, season and mood. My first post was actually a strawberry meringue pie, made with fresh strawberries and in indiviual pie dishes for a luxurious summer dessert. But as you probobaly noticed, summer is not with us anymore! Fall is here and I encourage you to just embrace it. All the clichés are true: you can cuddle up in the sofa with a gigantic cup of hot tea, you can wear that dark red lipstick, layer up in cozy knitwear and have leaf fights. But most of all, the food you can cook! So many great produces are in season now and you probably have some more time to spend in the kitchen compared to summer. A pie is a great way to use whatever fruit you have. Today I am using plums because when cooked they turn out a little bit tart and not only sweet, plus they are so beautiful. A galette (not the buckwheat savory crepe) is basically a crusty pie without a pie dish. It looks rustic and pretty. You don’t have to be a pro to make it look good, imperefection is part of the galette experience. You can also use some tart apples for this recipe! Or Peach, Plum, Pear.
What you need:
300 ml flour
100 ml nut flour
100 g unsalted butter
2 tablespoons brown sugar
a pinch of salt
2 tablespoons of cold milk
1 tablespoon brown sugar
1 teaspoon cinnamon
zest and juice from one lemon
plus: 1 teaspoon brown sugar, egg for eggwash
How to do it:
For the crust you can either use a food processor or your hands (I picked the later). Put the dry ingredients in a bowl and stir them together, then add the butter in little chuncks and quickly pinch the dough together. It should be evenly crumbly when you are done. Add the egg and milk and once more quickly pinch it all together until the dough is even and smooth. Put the dough in some plastic foil and put it in the fridge for 30 minutes. Meanwhile you can heat up the oven to 175°C and slice the plums. Put the slices in a bowl and add the rest of the ingredients for the filling (not the eggwash and the extra sugar).
Place a parhment paper on your work bench and place the dough on top of it, and either get some new plastic foil or reuse the one you wrapped the dough in. It is easier to roll the dough when you have the nonstick plastic on top! Use some force and roll the dough out until you have a circle. And rememeber, no need to be perfect, rustic is pretty!
Once you have a circle about 5 mm thick you can place the plums in the middle of the dough leaving a few centimeters free. Then just gently fold over the edges until you cover the plums a little bit. Brush the edged with eggwash and sprinkle some brown sugar on there for extra crunch. Gently transfer the parchment paper and galette to an oven tray and bake in the middle of the oven for about 35 minutes, or until the crust is golden and crispy and the plums are juicy and soft.
Serve with either vanilla ice cream or like I did, sour cream mixed with vanilla. Enjoy!