This yellow plum and blueberry galette is so much easier to make than a traditional pie and tastes just as good!
What a stunner, isn’t it? It’s hard to believe this galette was made as a desperate attempt to save yellow plums that weren’t moving in my house.
They looked so beautiful and so appealing but after a few days in the fruit basket remained hard as a rock and quite sour.Typical problem for winter fruit shipped from who knows where.
I love making galettes, they are very easy to throw together and seem to provide a more even pie crust to filling ratio than a traditional pie.
I also paired plums with blueberries to liven up the flavours. As I mentioned earlier the plums were not ripe, so the only way to make sure blueberries and plums had the same texture once the galette is done was to pre-cook plums.
Ingredients:
- Yellow plums- 13-15 small
- Blueberries- 1 cup
- Sugar-¼ cup plus extra for dusting
- Vanilla essence- 1 tsp.
- Water- ¼ cup
- Prepared pie crust (your favourite recipe or pre-made)-1
- Egg (beaten)-1
Method:
Preheat your oven to 400F/200C.
In a saucepan combine plums, split in half and pits removed, sugar, vanilla and water. Cook on medium heat for 10 minutes or until the plums are tender. The length of this step will depend on how hard your plums are, if they are ripe feel free to skip this step.
Remove the plums from the pan to a plate and let them cool. Meanwhile dust your work surface with some flour and roll out your pastry 12″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper.
Arrange your plums cut side down and blueberries attractively on the the pastry leaving an inch wide border filling free. Fold the border over the fruit while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour.
Sprinkle the pastry with additional sugar if desired. Bake in the oven for 25-30 min.
Such an easy and beautiful treat to enjoy after dinner or on a quiet afternoon with your cup of tea and a friend. Life couldn’t get any better than that!
Note: If you have a real sweet tooth you might want to increase the sugar amount for this plum and blueberry galette but it was perfect for me.
Also, you can continue cooking the syrup from the plums until they are reduced in volume and look like a jam. Use it as a vanilla flavoured homemade plum spread for your morning toast.
Ingredients
- 15 Yellow plums
- 1 cuo Blueberries
- ¼ cup Sugar plus extra for dusting
- 1 tsp Vanilla essence
- ¼ cup Water
- 500 g Prepared pie crust your favourite recipe or pre-made-1
- 1 Egg beaten
Instructions
- Preheat your oven to 400F/200C.
- In a saucepan combine plums, split in half and pits removed, sugar, vanilla and water.
- Cook on medium heat for 10 minutes or until the plums are tender. The length of this step will depend on how hard your plums are, if they are ripe feel free to skip this step.
- Remove the plums from the pan to a plate and let them cool.
- Meanwhile dust your work surface with some flour and roll out your pastry 12" in diameter.
- Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange your plums cut side down and blueberries attractively on the the pastry leaving an inch wide border filling free.
- Fold the border over the fruit while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour.
- Sprinkle the pastry with additional sugar if desired.
- Bake in the oven for 25-30 min.
Kim Stevens says
I tried to make this with fresh, ripe yellow plums. Too much liquid boiled out leaving a big soggy mess
Julia Frey (Vikalinka) says
Sorry for a delayed reply, Kim. I was away on holiday. Yes, I can see how pre-cooking ripe plums would result in that. As you can see from my post that mine were rock hard and the reason I cooked them was to match the texture of blueberries to the plums. No pre-cooking is necessary if you start with ripe fruit.