FRENCH GALETTE. Fast plum pie/French galeta. Simple recipe!
Crust (1 big, or 2 small)
200 g flour
25 g sugar
a pinch of salt
100 g butter
100-80 g sour cream
Stuffing on pie:
4-5 plums
50g sugar
15 g of starch
10 g butter (or 1 egg white, beaten), vanilla sugar(coarse sugar preferred but granulated is fine)
To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine.
Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal.
Add the sour cream
Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move the dough to the baking sheet.
Mix in the and sugar. Place the center of the rolled dough, leaving about 1 inch uncovered around the perimeter.
Mix starch and sugar. Place the center of the rolled dough, leaving about 1 inch uncovered around the perimeter.
Arrange the plums in the center of the dough, leaving about an inch of the perimeter uncovered. Fold the outside edge of the dough over the fruit, pleating as needed.
Brush butter or egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruits.
Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut and serve warm with whipped cream or vanilla ice cream, if desired.
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