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A Rustic Delight: Plum Galette with a Walnut Crust

Autumn is the season that brings a bounteous harvest of fruits, and among them, plums stand out for their rich colour and succulent flavour. What better way to celebrate this seasonal gem than by baking it into a rustic plum galette, enhanced with a nutty walnut crust? This delightful pastry is not only easy to prepare but also serves as a stunning centrepiece for any gathering.

The Charm of Galettes

Galettes are a charming French pastry known for their free-form nature and rustic appearance. Unlike traditional pies that require a perfect, crimped edge, galettes celebrate imperfections, inviting a more casual approach to baking. The dough is rolled out and filled with fruit before being folded over the edges to create a beautiful, rustic look that is sure to impress.

Ingredients

For the Walnut Crust:

• 200g plain flour
• 100g walnuts, finely chopped
• 100g cold unsalted butter, diced
• 50g caster sugar
• A pinch of salt
• 1 large egg yolk
• Cold water, as needed

For the Plum Filling:

• 500g ripe plums, pitted and sliced
• 75g brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon cornflour

For the Glaze:

• 1 egg, beaten
• Light brown sugar for sprinkling

Preparation

1. Making the Walnut Crust:
Begin by combining the plain flour, finely chopped walnuts, caster sugar, and salt in a mixing bowl. Add the cold, diced butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse breadcrumbs. Stir in the egg yolk. Add cold water a tablespoon at a time until the dough comes together. Avoid over-kneading, as you want to keep the crust tender. Wrap the dough in cling film and refrigerate for at least 30 minutes.

2. Preparing the Plum Filling:
While the dough chills, you can prepare the plum filling. In a large bowl, combine the sliced plums, brown sugar, vanilla extract, ground cinnamon, and cornflour. Toss gently to coat the plum slices evenly and allow the mixture to sit for about 15 minutes. This resting time will help the plums release their juices and create a delicious filling.

3. Assembling the Galette:
Preheat your oven to 180°C (160°C fan) or gas mark 4. On a lightly floured surface, roll out the chilled walnut dough into a rough circle, approximately 12 inches (30 cm) in diameter. Transfer it to a baking sheet lined with parchment paper.

Spoon the plum filling into the centre of the dough, leaving a generous border (around 2 to 3 inches). Carefully fold the edges of the dough over the plums, pinching the folds to secure them in place. Brush the exposed crust with the beaten egg, then sprinkle a little light brown sugar over it for added sweetness and crunch.

4. Baking:
Bake the galette in the preheated oven for 30-40 minutes, or until the crust is golden brown and the plums are bubbling. Once baked, remove from the oven and allow to cool slightly before slicing.

Serving Suggestions

This galette is best enjoyed warm, perhaps with a dollop of crème fraîche or a scoop of vanilla ice cream. The contrast between the nutty walnut crust and the juicy, sweet-tart plums creates a delightful harmony of flavours.

Conclusion

Baking a plum galette with a walnut crust is not only a celebration of seasonal produce but also an opportunity to indulge in the rustic charm of French pastry. Perfect for an afternoon tea or as a comforting dessert, this galette promises both simplicity and elegance, making it a must-try for home bakers looking to impress their family and friends. So gather your ingredients, embrace the joy of baking, and enjoy the fruits of your labour!

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