Here’s my little treat for you guys, Blueberry and Plum Rosemary Galettes! These gorgeous French pies were our brunch this weekend and though they were super indulgent, making and eating them was a wonderful way to start the day. The sweet and crumbly crust was topped with flake almonds, which provided a perfect base for the tart and fruity filling. Fresh rosemary added that wonderful aromatic flavour to the Plums and blueberries filling. Had a couple leftover so we enjoyed it as dessert the next day with a scoop of fresh vanilla bean ice cream I made. Such a heavenly treat - you really gotta try this!
PREP TIME: 20 minutes
PASSIVE TIME: 1 hour 30 minutes
BAKING TIME: 30 minutes
MAKES: 6
INGREDIENTS
For pastry:
3 cups all purpose flour
250g unsalted butter, cold and diced
1 tsp kosher salt
2 tbsp granulated sugar
6-7 tbsp chilled water
For filling:
2-3 red plums, cut into 1 cm thick slices
2 cups blueberries
2 tbsp cornflour
8 tbsp caster sugar
2 rosemary sprigs
1 medium lemon zested and juiced
For Brushing:
1 egg
1- 1/2 tbsp thick grain sugar
2-3 tbsp almond flakes
METHOD
Line 2 large baking trays with parchment paper and keep aside.
In a stand mixer bowl fitted with paddle attachment, add flour, salt sugar and butter. On a medium speed blend them together until the butter remains pea sized. Add chilled water and blend for few seconds until the pastry dough combines.
Divide the dough in 6 equal parts. Shape them in balls, wrap individually in cling wrap and refrigerate for an hour.
Just before rolling the pastry, in a bowl, place blueberries and plum slice, add cornflour, sugar, rosemary blades, lime zest and juice and mix all filling ingredients. Do not mix them before as this will make the filling watery.
Roll a pastry ball in between 2 sheets of parchment paper or on and roll it into 6 inch circle. Place it on lined baking tray. Repeat with rest of the pastry dough balls.
Now pour the filling in the centre of the rolled pastry keeping a margin of about 1.5 inch. Lift up the edges and fold over the filling. Press the creases gently to seal. Repeat with the rest of pastry circles.
Stick the prepared pastry in the fridge for 20-30 minutes.
Meanwhile, preheat the oven to 200°C.
Remove pastry after 30 minutes and lightly brush the egg wash on the folded pastry surface, sprinkle with sugar and almond flakes.
Bake it in preheated oven for 30-35 minutes. Serve warm with a dollop of ice-cream on top.
COOK'S NOTES
The pastry can also be prepared by hand or in food processor.
It is very important to use the chilled butter for making the pastry. Do not overwork or knead the pastry as overworking will make the pastry dense and heavy and the texture wont appear as light, crispy and flaky.
It’s really important to use chilled water. Add only a tablespoon of water at a time. Just enough water needs to be added to hold the pastry dough.
Adding all water at once might make the dough loose. So add the water gradually as needed to hold the dough together.
Resting and chilling the pastry dough wrapped in cling film in the refrigerator before rolling is an important step. This helps pastry to relax which in turn helps to prevent it shrinking on baking.
Rest the pastry again after the filling in the fridge for at least 20-30 minutes before baking as this process helps pastry to become more crusty and not greasy.
