Plum Galette
prepared for Titbit by: Sofie Smith, Head Chef at The Sexy Curry Company
Ingredients for at 6–8
shortcrust pastry or puff pastry, 500 g
plums, pitted, 600 g
ground almonds, 4 tbsp
vanilla bean, 1/2
natural sugar (dark, cane), 100 g
eggs, 1
Method
Preheat the oven to 200 degrees
Put baking paper on a baking sheet
Roll the dough into a large circle, about 35cm in diameter, and transfer to a baking tray lined with baking paper
In a bowl, mix the ground almonds with half of the sugar. Cut the vanilla bean lengthwise and scrape the inside out with the tip of a knife and add to the sugar and almond mixture. Set the empty pod aside for later
Pour half of the sugar mixture onto the dough
Place the pitted halved plums in the middle of the dough. Leave the edge about 7 cm wide. Pour the rest of the sugar over the plums
Bend the edges over the fruit, but do not cover it completely. Put a vanilla bean in the middle
Brush the edges with the scrambled egg and bake in the oven for 35 to 40 minutes
After baking, let it lie on a baking sheet for about 10 minutes. Serve while still warm.
