Plum Galette with Unsalted Butter

For the pastry:

120g All Things Butter Unsalted Butter, chilled and diced

175g plain flour

2 tbsp ground almonds

1 tbsp caster sugar

½ tsp salt

80ml cold water

For the filling:

6 plums, stones removed and sliced into 5mm wedges

50g coconut sugar

2 tsp vanilla extract

2 tbsp ground almonds

1 egg, beaten

1 tsp lemon juice

1 tsp cinnamon (optional)

1 tsp orange zest

Step 1

In a large mixing bowl, combine your flour, ground almonds, sugar, and salt.

Step 2

Add the diced  butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Step 3

Make a well in the centre and gradually add the cold water, mixing as you go. Add just enough for the dough to come together,  it should be soft but not sticky.

Step 4

Turn the dough out onto a lightly floured surface and knead gently for a few seconds until it comes together. Don’t overwork it.

Step 5

Wrap in cling film and chill for 30 minutes while you prepare your plums.

Step 6

In a bowl, mix the sliced plums with the coconut sugar, lemon juice, orange zest, and vanilla extract. Set aside.

Step 7

Preheat the oven to 180C. Take the pastry out of the fridge and roll it out on a lightly floured surface into a large circle about 30cm in diameter. 

Step 8

Transfer the pastry to a lined baking tray. Sprinkle the ground almonds over the centre of the pastry, leaving a 3-5cm border around the edges.

Step 9

Arrange the plums in a circular pattern, starting from the centre, keeping the border clear. Fold the pastry edges up and over the filling, pleating as you go. It doesn’t matter if it’s not tidy - the more rustic the better!

Step 10 

Brush the pastry with beaten egg and sprinkle with a little extra sugar. Bake for 40-50 minutes, or until the crust is golden and the fruit filling is bubbling and caramelised.

Step 11 

Remove the galette from the oven  and transfer to a cooling rack. Dust with icing sugar and serve with cream, yoghurt or ice cream, then dig in and enjoy!