Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.
Called galette des rois – the “king cake”, these pieces of art and history have been part of different local cultures in France for centuries. The French have been serving and eating them since the 14th-century.
Our friend, Regina, from My Tasty Stories, came up with this amazing Almond Plum Galette recipe for us. Top it with vanilla ice cream (Thomas' favorite), mint leaves, our acacia honey... and voilà!
Here we go:
Makes one 9-10 inch galette
- 1 1/2 cup (190 grams) of all purpose flour
- 1/2 cup (95 grams) of organic almond flour
- 2 sticks (225 grams) of cold unsalted butter
- 4-5 tbsp very cold water
- 5 fresh and sweet plums
- 1 tbsp of organic almond slices
- 2 tbsp of raw sugar (turbinado) + additional 2 tbsp of sugar for the filling, or to taste
- drizzle of Brazilian Acacia – Angico honey
- vanilla ice cream for topping
- couple of mint leaves
- egg yolk for egg wash
- In a large mixing bowl mix together flour with sugar. Cut the cold butter into small cubes. Add the butter into the flour and using your fingers mix it until you will get the pea sized crumbs. Start adding cold water one tbsp at a time to make sure that you don’t add too much water because the dough will be too wet. As soon as you will get a nice, smooth but not wet texture, stop, make a ball and wrap it with the plastic wrap tightly. Refrigerate the dough for at least one hour but overnight is preferably.
- When the dough is ready remove it from the refrigerator 20-30 minutes before baking.
- Slice the plums and set aside.
- Preheat the oven at 350F. Prepare the baking sheet and cover it with the parchment paper.
- On a floured working surface roll the dough out into a circle and put the dough onto the prepared parchment paper.
- Arrange the plums in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Fold the edges of the galette up and over the plums, pinching the overlapping edges together to form a nice seal.
- Brush the galette with beaten egg yolk and sprinkle additional turbinado sugar over the crust and plums. Sprinkle almond slices on the edges of the galette.
- Bake the galette for 30-45 minutes or until the crust is nicely golden-brown color.
Let it cool completely and serve with scoop of vanilla ice cream, mint and honey.
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