I love making galettes, they are very easy to throw together and seem to provide a more even pie crust to filling ratio than a traditional pie. I also paired plums with blueberries to liven up the flavours. As I mentioned earlier the plums were not ripe, so the only way to make sure blueberries and plums had the same texture once the galette is done was to pre-cook plums.
- Yellow plums- 13-15 small
- Blueberries- 1 cup
- Sugar-1/4 cup plus extra for dusting
- Vanilla essence- 1 tsp.
- Water- 1/4 cup
- Prepared pie crust (your favourite recipe or pre-made)-1
- Egg (beaten)-1
Preheat your oven to 400F/200C.
In a saucepan combine plums, split in half and pits removed, sugar, vanilla and water. Cook on medium heat for 10 minutes or until the plums are tender. The length of this step will depend on how hard your plums are, if they are ripe feel free to skip this step.
Remove the plums from the pan to a plate and let them cool. Meanwhile dust your work surface with some flour and roll out your pastry 12″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange your plums cut side down and blueberries attractively on the the pastry leaving an inch wide border filling free. Fold the border over the fruit while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour. Sprinkle the pastry with additional sugar if desired. Bake in the oven for 25-30 min.