Plum and apple galette

Photo: Simon Lambert
Photo: Simon Lambert
Galette is just a fancy word for a free-form pie.  The secret to these impressive, yet simple pies lies in the pastry — you need a good crust to hold the delicious fruit encased inside. 

Alison Lambert
Alison Lambert
You can mix the fruit to suit you and this type of pie can be made throughout the year to match the season.

Serves 8

Pastry

1 cup flour, plus extra for rolling

1/4 cup fine cornmeal

1 Tbsp sugar

1/4 tsp fine salt

100g butter, cold and cubed

2 Tbsp sour cream

2 Tbsp ice-cold water

Filling

4 apples, peeled, cored, thinly sliced

8 plums, stoned removed, sliced

4 Tbsp sugar, plus 1 Tbsp for finishing

1 Tbsp cornflour

Glaze

1 egg yolk

1 Tbsp milk

Method

Begin by making the pastry.

Add the dry ingredients to the bowl of a food processor (or can do by hand). Blitz to combine.

Add the butter gradually, pulsing to combine until crumbly.

Mix the sour cream with the water and pour into the dry ingredients. Pulse again until the dough just comes together in a ball.

Remove on to your work bench. Bring together into a flat ball. Cover in plastic wrap and place into the fridge for 30 minutes.

Heat the oven 180degC.

To make the filling, add all the prepared fruit in a bowl, toss together with the sugar and cornflour and set aside.

Place the dough on to a lightly floured bench and roll the pastry to about 33cm round and about 3mm thick. Transfer to a baking tray.

Place the fruit into the centre of the pastry, leaving about 5cm around the edge.

Fold up the sides of the pastry to partially cover the fruit, pleating the dough as needed.

Beat the egg with the milk and glaze the pastry. Sprinkle over the remaining sugar.

Bake for 35 minutes or until the pastry is golden brown and the fruit juices are bubbling.

Cool on tray before transferring.

 

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