So this happened last week in my home kitchen. And the same thing 2 weeks ago. Truth is, I was between developing a recipe for a client and managing to make space in my fridge for all the fruits and veggies I've received from my grandma's garden. Among all, there was a huge quantity of plums that I don't really enjoy raw, so I said OK, I'll make a pie or something. Then I found lots of raspberries and they would go bad the next day so after mixing 2 liters of berry smoothie, I started to knead a very basic french dough, as I usually make for a quiche (somehow). Needless to say, I missed these kind of desserts. I used to make them so often back in the day.
Anyway, what I especially want to share with you today is the crust recipe as there were so many of you that asked me for it on Instagram.
The crust is made with very few ingredients and I promise you it has the greatest texture : crumbly but not dry, nutty but somehow fresh, it melts in your mouth and it pairs just perfect with the baked fruits. I love how simple this recipe is but yet so rich in taste!
For this recipe I used red mirabelle plums but don't worry, it works wonderful with pretty much any fruit! Just follow my instructions and don't forget to tag me if you make it <3
1. Start by mixing in all the filling ingredients. Give it a very good stir and let aside. Juice will be released. Strain the excess.
2. To make the pastry, take a bowl and mix in all the dry ingredients. Rub in the oil until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough. If 1 cup is not enough (it might depending on what flour you use) add more ice cold water. Form the dough into a ball and let rest for 5 minutes.
3. Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round shape about 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably.
4. Place the fruit filling in the middle and spread on the dough leaving the edges plain. Fold the outer edges of the pastry over the fruits, creating overlapping folds as you work around the surface.
5. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling.
6. Let the galette cool and then dig in! Enjoy!
PS: depending on what fruits you use, please add more or less sugar. Plums in general are very sweet so they might need less sugar. MIrabelles have a very sour peel so that's why I added some powdered rapadura sugar on top.
Also, if using berries add some lemon juice as well as it will help them develop a nice vibrant color and taste as well.