Rustic Plum Galette
We are in peak stone fruit season and they are basically everywhere and in large quantities. Just yesterday I went grocery shopping and tried pavias aka golden peach for the first time. The taste was delicious but I will have to get used to it, because I never particularly enjoyed the fuzzy skin of a peach. Andrea actually peels peaches which was new to me, maybe I’ll peel the next pavia. But for today I went with plum for this galette. They were tart and had just the right amount of juiciness for this rustic galette.
For this recipe I used Andrea’s gluten free crust recipe she used for her spinach quiche with a slight alteration. The crust holds together perfectly and has a nice crunch. Just writing about it makes me want to eat it again. I always like the idea of a galette because it’s like a pie but without the hassle of transferring the dough to the pie mold. I’m lazy like that, it doesn’t mean I’ll never bake a pie just that I’ll schedule more time for it. Also, a great tip for when you do decide to make a pie and it maybe doesn’t turn out the most beautiful, simply put rustic in front of it and people won’t care as long as it tastes delicious.
I remember growing up my mom used to be a huge fan of plums she would buy them all the time. I didn’t really care much for them I’m much more of a nectarine girl, but hey look at me now making plum galettes and everything. The great thing about plums is that they have a longer growing season and you can enjoy them for a longer period of time.
This galette turned out delicious and left me wanting more and I will definitely be trying out more flillings soon. We just had it as is but I can definitely imagine it will also taste delicious with a scoop of dairy free ice cream.
Rustic Plum Galette
- 200 gram almond flour
- 60 gram tapioca
- 50 gram butter
- ¼ tsp salt
- 1 tbsp coconut sugar
- 1 large egg
- 2 tbsp ice cold water
- 500 gram plum sliced
- 1/3 cup + 2 tsp coconut sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp tapioca
- 1 small egg
- Preheat the oven to 180°C.
- Mix the almond flour, tapioca and salt in a big bowl.
- Add the cold butter and crumble with the flour, mix very quickly by hand until it's roughly the size of peas. You have to work fast as to not overwork the dough. The crust's texture will not turn out good if you warm it up with your hands.
- Add eggs and mix quickly until combined.
- Add the ice-cold water and knead the dough into a ball.
- Sprinkle the dough with a bit of tapioca flour and slightly push it in. Place the dough between two pieces of baking papers.
- Roll out to about 35 cm in diameter.
- Place the dough on an upside-down baking sheet. You have more surface area to work with and it’s easier to fold the dough at the end.
- In a bowl mix the sliced plums with, 1/3 cup coconut sugar, lemon juice, lemon zest and tapioca.
- Start placing the plums in the center of the rolled-out dough and leave 5 cm around the edge.
- Once you’re done gently fold the edges over the plums to create a crust. Mine cracked a bit, but you can fix the cracks by pushing the dough together and it will hold.
- Whisk the remaining egg and brush the edges with the egg wash.
- Sprinkle the additional 2 tsp of coconut sugar over the crust which will caramelize nicely while baking.
- Bake in the oven for 30 minutes.
- Once it’s done the crust will be nice and golden brown and you can easily slide the galette onto a serving plate. Let cool down be before cutting and serving.