Plum And Almond Galette July 21, 2021

For the pastry:
175g plain flour
2 Tbsp ground almonds
1/2 tsp salt
1/2 tbsp caster sugar
120g unsalted butter, cold and diced
Up to 60ml ice-cold water

For the filling:
6 plums
50g coconut sugar
1 tsp ground ginger
2 tsp vanilla extract
1/2 tsp cornflour
2 tbsp ground almonds
1 egg, beaten
2 tsp demerara sugar
1 handful flaked almonds

Mix the flour, almonds, salt and sugar in a large bowl. Add the butter and rub it into the flour with your fingertips, until you have a coarse mixture with pea-sized chunks. Make a well in the centre and add the cold water one tablespoon at a time, using a butter knife to stir it in. Add just enough water so it clumps together. Turn out on to a lightly floured surface and gently knead for a few seconds to bring it together, don’t overwork it. Wrap the pastry in clingfilm and chill for two hours.

While the pastry chills, make the filling. Cut the plums into 1/2 cm thick slices. Place them in a large bowl with the sugar, vanilla, ground ginger and cornflour. Mix and set aside.

Once the pastry has rested, place it on a lightly floured surface. Roll it out into a large circle of about 30cm in diameter. Transfer to a lined baking tray and sprinkle with the ground almonds, leaving about 5cm clear around the edges. Arrange the sliced plums on top, again leaving a thick border around the edges. Fold the overhanging pasty over the plum filling and chill for 20 minutes.

Heat the oven to 200C.

Remove from the fridge and brush the edges with the beaten egg, and sprinkle the demerara sugar and flaked almonds over the filling. Bake for 45-50 minutes, then remove and leave to cool for a few minutes before serving.