Savoury Plum Galette
4
- Prep Time1 hr
- Total Time2 hrs 20 mins
- Makes6 to 8 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
This open-faced tart showcases thyme-scented plums nestled in caramelized shallots and crème fraiche atop a walnut pastry. For a complete meal, serve tart topped with bitter leaves, such as radicchio, dressed with honey, white wine vinegar and olive oil.—Camilla Wynne
Dough
1 cup (140 g) all-purpose flour
1/4 cup walnut pieces, finely chopped
1/2 tsp granulated sugar
1/2 tsp salt
7 tbsp (100 g) cold unsalted butter, butter
2 to 4 tbsp ice water
Filling
1 tbsp butter
1 cup thinly sliced shallots, about 5
1/2 tsp salt
1/2 cup crème fraîche
2 tsp fresh thyme leaves, divided
1/2 tsp pepper
1 large egg yolk
1 tbsp 35% cream
2 1⁄2 cups sliced plums, in 1/2-in. wedges
2 tbsp olive oil
Flaked sea salt, optional
Instructions
Dough: Combine flour with walnuts, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until combined, then increase speed to medium-low. Beat in butter until incorporated, with some pea- to olive-sized pieces remaining. Beat in ice water, 1 tbsp at a time, until dough comes together. Form dough into a disc. Wrap in plastic and refrigerate until firm enough to roll, about 1 hr.
Filling: Meanwhile, melt butter in a large frying pan set over medium. Add shallots and salt. Cook until shallots are translucent, about 5 min. Reduce heat to medium-low. Continue cooking, stirring often, until shallots are caramelized, about 45 min. Let cool completely.
Position rack in centre of oven, then preheat to 375F. Line a large baking sheet with parchment.
Stir cooled shallots with crème fraiche, 1 tsp thyme and pepper in a medium bowl. In a small bowl, whisk egg yolk with cream.
Roll out chilled dough on a lightly floured surface into a 14-in. circle. Drape over rolling pin, then carefully transfer to prepared sheet. Spread shallot mixture over pastry, leaving a 1-in. border all around. Arrange plum wedges in concentric circles overtop. Drizzle plums with oil and sprinkle with remaining 1 tsp thyme, flaked sea salt and more pepper, if desired. Fold border of dough over plums, just to cover edge of fruit. Brush edges with egg mixture.
Bake until pastry is golden brown and plums are tender, 45 to 55 min. Let cool slightly before serving warm.
Kitchen tip
Use dark red or purple plums, or alternate red and green plum slices for a decorative effect.
Kitchen tip
Can’t find crème fraiche? Substitute with mascarpone, quark, fromage frais or ricotta.