This is what you need on a Sunday with a cup of coffee: a warm galette with some melting vanilla ice-cream. It’s been a tough weekend, we had to say good bye to our beloved furry cat, she was very old and scruffy and it was her time, but very sad nevertheless. I’ve been making comfort food all weekend and this one really helped. I used plums and blueberries, but it would be great with peaches, nectarines, figs or apples as well for example. Whatever tickles your fancy at the market.
Plum & Blueberry Galette
- All-butter Pie Crust
- 1 and 1/1 cups all-purpose flour, plus more as needed
- 1,5 teaspoons granulated sugar
- 0,5 teaspoon salt
- 115g unsalted butter, chilled and cubed (see notes)
- 1/4 cup ice water, plus more as needed (see notes)
- 6-8 tbsp sugar, depending on sweetness of fruit
- Zest of half a lemon (or more to taste)
- Seeds from 1/2 a vanilla bean or 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- Pinch of salt
- 1 tbsp lemon juice
- 3-4 plums, ± 340g after pit removed, sliced into 1 cm slices
- 180 g blue berries
- 1 recipe all-butter pie crust (see above), you can also use storebought
- To finish
- 1 egg, beaten
- 1 tsp sugar
- Pinch flaky sea salt
The Crust (2,5 hours including cooling time)
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using your hands (or if you have it a pastry cutter, food processor or two forks), rub the butter into the dry ingredients until all flour is coated.
You’re looking for rough bread crumb like bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/1 cup of ice water.
Drizzle the cold water in, 2 tbsp at a time, mix through after each addition.
Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.
Lightly flour your work surface and your hands. Lay out the dough and fold it into itself until the flour is fully incorporated into the fats, ± 1 minutes.
Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 2,5 cm thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
Heat oven to 200 degrees, and position the rack in the lower third of the oven. Line a rimmed baking sheet with baking paper.
Combine sugar, lemon zest and vanilla in a large bowl.
Add the flour and salt and stir to combine. Add the plums, blueberries and lemon juice, but don’t stir quite yet.
Gently roll out the chilled pie dough disc with a rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls.
Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 5 cm border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and gently seal the folds.
Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes.
Brush dough with the beaten egg, and sprinkle with sugar and salt.
Bake until deep golden brown and the juices are bubbling, about 45 minutes. Watch out the juices will seep out a bit!
Cool slightly and serve with some vanilla ice-cream (or just as is 😉
For the pice crust it's very important that the butter and water is very cold, also if rubbing the flour into the butter, do this as quickly as you can so the heat of your hands doesn't warm the butter. A tip is to rinse your hands under cold water to keep them cooled.