4ripe medium red plumspitted and sliced into ¼ inch slices
2Tbspsugarfor sprinkling
To bake
1egg
1Tbspwater
Demerara sugarfor sprinkling
Vanilla ice cream for serving
Instructions
Begin by preparing the crust. In a large bowl whisk flour, buckwheat, sugar, pink peppercorns and salt until combined. Add in cold butter and toss to coat the cubes in flour.
Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of chickpeas.
Add cold water a couple tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
Transfer shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press dough into a ball. Flatten into a round disk. Refrigerate for at least 1 hour.
While crust chills, prepare the filling. Cream the butter and sugar together until light and fluffy. Add in egg and mix to combine.
Mix in almond flour, vanilla, salt and almond extract. Set aside.
Preheat oven to 425ºF. Remove dough from the fridge and let sit at room temperature for 5 minutes, just to soften slightly.
On a floured a surface, roll out dough into about a 13” circle. Transfer dough to a lined baking sheet.
Add almond filling to the center of the crust. Spread out to about a 10” inch circle.
Top almond filling with the sliced plums and sprinkle the 2 Tbsp sugar evenly over the plums.
Fold the edges of the crust up over the plums. Place the galette in the freezer for 15 minutes to chill.
Whisk egg and water in a small bowl until homogenous.
Brush crust with egg wash. Sprinkle the crust with Demerara sugar.
Transfer to preheated oven and bake for 35 -45 minutes, until deep golden brown.
Let cool 10 minutes. Serve warm with vanilla ice cream.
Video
Notes
*You can omit the pink peppercorns, but trust me, its so yum!