When Bettina asked me if I wanted to submit a recipe for her blog I did not hesitate for a second about writing a guest post. We both share a passion for baking so of course I said yes. As I was thinking of what I could bake for this blog post, I found myself staring at the huge plum tree in our garden. Why not include plums when we have loads of them (we’ve harvested about 6kg a day for the past two weeks)! But I didn’t want to make another plum tart, another plum mousse or another Zwetschgendatschi, I wanted to try a new way of baking with plums. So I stumbled across this delicious combination of plums and peaches, another favourite summer fruit of mine.
The combination of this ‘barely-a-recipe’ recipe is so simple, yet so sweet and delicious. Give it a go as long as you can still get fresh plums and fresh peaches!
P.S. I would love to hear what other ways of baking with plums you know. 🙂
Peach and Plum Galette
yields: 8 portions
preparation time: 20 minutes
baking time: 30 minutes
for the pastry dough:
- 250g flour
- 150g cold butter
- 70ml cold water
- 2 tbsp icing sugar
- Pinch of salt
for the galette filling:
- 6 medium plums
- 3 medium peaches
- 1 tbsp ground hazelnut
- 1 tbsp sugar
- 1 egg whisked with 1 tbsp water
- To make the pastry combine flour, the icing sugar, water and salt in a bowl. Cut in the butter and start to knead carefully. If too sticky, add more flour. Knead until fully combined and wrap the dough ball onto a piece of plastic wrap. Let it chill for at least one hour in the refrigerator.
- Meanwhile, quarter the fruits, remove the pits and slice each quarter into three pieces.
- Preheat the oven to 180°C.
- Roll out the cool dough on a lightly floured surface into a circle, about 3mm thick. Carefully transfer the dough onto a baking sheet lined with parchment paper.
- Sprinkle ground hazelnut evenly over the galette, leaving a 3-4 cm border uncoated.
- Arrange the fruit slices in circles on the dough, leaving the border bare.
- Pull the border of the dough to cover the fruit and press lightly to hold in place.
- Beat the egg and whisk with water, then brush the pastry with the mixture and sprinkle 1 tablespoon of sugar over the galette.
- Bake for about 30 minutes until the crust is golden brown and the fruit centre is bubbly. Cool galette on a wire rack. Serve warm. Top with vanilla ice cream or whipped cream.
(Adapted from Princess.ch)
To get a printed version: Download the pdf. (Both English and German versions available!)