Happy sunny Sunday.
I have always had a crush on Italy, but lately things got serious. This is not just a crush, this is called love.
My crush evolved to love when I discovered italian galette. Galette is a free-form tart, which can be made with either a sweet or savory filling. The majority of the recipes that I have found on the internet fill the galette with plums. That was my target too but I didn’t find any plums on the market and thus I used alsatian plums which is almost the same. Alsatian plum is a type of plums which grows in Greece. To be totally honest I am not sure that the fruit I used called alsatian plum, here in Greece we call the vanillas. Nevermind, the key for making a tasty galette is the crust, not the name of the fruit.
In order to achiece the best crust you have to use very cold butter and water. I cut each stick of butter into ½-inch cubes and place them in the freezer for 20 minutes and also fill a bowl with ice and water, in order to keep the water cold.
For making the dough you will need:
- 2 cups all-purpose flour,
- 1 pinch salt
- 250 gr unsalted butter, cut into 1,5 cm cubes
- ½ cup ice water, plus more as needed
And for the filling:
- 700-800 gr plums, pitted and sliced
- 2 Tbsp light brown sugar
- 1 tsp ground ginger
- 1 tsp vanilla extract
- juice of 1 lemon
- 1 pinch salt
- 1 Tbsp flour
- 1 Tbsp butter, cubed
- milk, for brushing
- granulated sugar, for sprinkling
For making the dough you have to combine the flour, salt and butter in a large bowl. Add the butter cubed and mix until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together. Be carefull not to overwork it. Have in mind that if the dough is too dry you can add some extra ice water at a time. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Preheat your oven to 200ºC.
While waiting for the dough you can prepare the filling. In a large bowl add the pitted and sliced plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter.
When the dough is ready place the dough over floured work surface and roll it out into 0,30 cm thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
Add the filling and fold the edges of the dough over to create a rough border; it doesn’t have to be perfect, just good enough to form a wall.
Brush the edges with milk and sprinkle with granulated sugar and bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes.
I hope to have some ice cream in your freezer. I have served the galette with some vanilla ice cream. Enjoy it!