Sep
I’ve made a huge amount of galettes this summer! The most of them were with strawberries or mixed berries. And I’m not over with making them. This week I have made wholewheat dough for my galette and filled it with seasonal English plums. I wrote a lot of times that I like how plums turn out in the bakery. And this time it worked as well. I also want to make an attention on this galette dough. It is amazing! Try it with apples, pears or mix all the seasonal fruits together. Use this recipe if you want to get crusty galettes.
I’m absolutely pie obsessed person. Galettes are kind of lazy pies for me and I like it! You don’t need a special pie pan, just make a dough, mix fruits or berries and fold it into the dough. The best thing about galettes is that you don’t need to make it thoroughly – the more clumsy it will be the more delicious it will taste. If you’re just starting with pie making I would recommend you to start with simple galettes.
Whole Wheat Plum Galette with Pine Nuts
(2 medium sized galettes) MY PERFECT WHOLEWHEAT GALETTE DOUGH: 110 g wholegrain flour 90 g plain flour 20 powdered sugar 80 cold butter 145 cream cheese 5 g baking powder FILLING: 500 g ripen plums juice from half lemon 1/3 cup granulated sugar FOR GREASING: 1 egg yolk 1 tbsp whole milk pine nuts for serving
Mix the flours, baking powder, salt (skip if you use salted butter as I did) and powdered sugar in a big bowl. Cut the cold butter into cubes and rub it into the flour with a knife and continue rubbing with your fingers very quickly. Add cream cheese while continuing rubbing. Add some extra flour if needed. Don’t knead the galette dough until it is too smooth. Just make the dough you can roll out. If it contains pieces of butter, don’t worry, it’s even better. These butter pieces will melt in the oven and your pastry will be amazingly crusty!
Sprinkle the dough with flour and cover with cling film. Leave it for a 30 minutes in the fridge.
Wash the plums and cut them into halves or slices if the plums are big. Sprinkle with the sugar and add lemon juice. Set aside.
Take the dough from the fridge and divide into two pieces. Roll out each part of the dough into a thin circle (2-4 mm) using a rolling pin. Don’t forget to sprinkle the working surface with the flour all the time.
Place plums into the centre of each circle leaving 1-2 cm edges. Fold the edges up around the filling.
Preheat the oven to 160C degrees.
Beat the egg yolk with a tablespoon of the milk and grease the galettes. Sprinkle with caster sugar. Bake galettes for about 30-40 minutes until golden brown and the juice is bubbling.
Heat the pan and fry the pine nuts slightly. Serve galettes warm sprinkling with flavorous pine nuts. Add ice cream or double cream if you like.
