Plum & Orange Galette
Juicy tender plums, fragrant jewels of orange zest, enveloped in a flaky, buttery pastry - um yes please! Easy recipe below!
For the pastry:
2 cups of plain / all purpose flour
1 teaspoon salt
120 grams of butter, cold
1/4 - 1/3 cup of cold water
for egg wash: 1 egg and a dash of water, beaten
For the filling:
1 tablespoon of jam (plum, apricot, fig, or even marmalade would work nicely)
4-5 plums (depending on size), cut into 1/4-inch-thick slices
2 teaspoon cornflour / cornstarch
1 tablespoon orange juice
1 tablespoon orange zest, divided
1/3 cup caster sugar
In a large bowl, work the butter into the flour with your hands until the mixture resembles sandy crumbs. Add the salt and water and knead until the dough comes together. Pat the dough into a flat disc shape, cover in cling wrap, and rest in the fridge for 20 minutes.
Preheat the oven to 170 C fan forced or 190 C / 400 F.
On a lightly floured work surface, roll the dough out to a large circle (Don’t worry if it’s not precise, around 12 inches or 30 cms should be large enough) Transfer the circle of dough to a baking tray lined with baking paper.
In a large bowl add the plum slices, cornflour, orange juice, 3/4 of the orange zest, and sugar then gently mix to coat. Set aside.
Brush the base of the rolled out dough with jam (if the jam is too hard to spread try microwaving it for a couple of seconds with a dash of water!) then drain the excess liquid from the plum mixture. Top the plum slices in an even layer over the top of the pastry, then fold the outer edges of the dough over the filling. Brush the exposed edges of the dough with egg wash.
Bake the galette in the oven for 35 to 40 minutes, or until the plums are tender, the crust is golden brown, and the base is crispy. Serve immediately while warm with more orange zest sprinkled over the top and enjoy! (Would highly recommend serving with vanilla icecream, Greek yoghurt or cream!)