Plum & Brazil Nut Galette

My hatred for crowded areas stems from growing up in Beijing, where the high population density meant that there was no personal space in public spaces. To be fair, that also means that I have quite a high tolerance for cramped settings, as I don’t consider it “cramped” until I’m in constant physical contact with strangers. But when it is that “cramped”, I become one of those nasty human beings with a resting b*tch face. That is why, I don’t go to Borough Market, despite the fact that it is undoubtedly the best food market in London. I don’t go despite all the lovely things it offers – all the fresh produce, innovative craft goods, all the colors, all the smells, all the tastes – I don’t go because these wonderful things hide in the midst of irritating humans jammed together like a rush-hour train carriage.

But I missed it. I craved it. So this weekend, instead of sleeping in, we got up early to go to Borough Market whilst the rest of London was hungover. It was wonderful. And I bought wonderful plums to make this plum pie.
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‘Twas quiet, peaceful and calm. I was so happy that I just lost control of my wallet. I bought bread, I bought cheese, I bought olive oil, spices, fruit, veg, all until I ran out of cash. ‘Twas a good morning.

A galette is a lazy pie. Pie tins and the neatening of edges are superfluous. Here the pie crust is made with rye flour, and it is a flaky recipe from Bon Appetit. The plums are tossed with cinnamon and lay on a bed of brazil nut butter – that is what I had at hand, use ground hazelnuts or almonds if you wish. It’s not cloyingly sweet, but rather a more sophisticated sweet layered with earthy flavors. Mmm. This went down well at dinner. Oh and photo credits to my dinner guest Maya.
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Makes one pie big enough for 6
Ingredients
Pie crust (recipe adapted from Bon Appetit)
85g plain flour
50g rye flour
20g sugar
pinch of salt
113g butter*, cold, cut into small cubes
1 tbsp white wine vinegar mixed with 3tbsp ice cold water
1 tbsp milk** + demerara sugar for brushing the pie at the end

Pie filling
1/2 cup of brazil nuts (can substitute with hazelnuts or almonds)
2 tbsp honey
5 medium plums, sliced into 0.5cm thin
1 tbsp corn flour
1 tsp cinnamon
45g sugar

*replace butter with coconut oil, and milk with any non-dairy milk to make this into a vegan treat

Method
For the pie crust, mix together the flours, sugar and salt in a large bowl.

Toss the butter inside the flour and mixture and rub that flour in until it resembles wet sand.

Drizzle in the white wine vinegar and water and mix it in and knead until it comes together as a dough.

Press the dough down into a flat disc and wrap tightly in cling film.  Chill in the fridge for at least an hour or up to 5 days.

For the filling
Put the brazil nuts in a food processor until finely ground, then drizzle in the honey – don’t worry if it becomes lumpy.

In a large bowl mix together the plums, cornflour, cinnamon and sugar.

Preheat oven to 180C.

Roll the dough out into a rough circle,  about 0.5cm thick and place on a baking sheet that’s been sprinkled with flour.

Evenly spread the brazil nut mixture onto the dough, leaving a clean 5cm border all around.

Then on top of the brazil nuts, arrange the plums, fanning them out, still leaving the 5cm border.

Fold the edges of the dough over to cover the rim of the plums.

Brush the dough with milk and sprinkle the demerara sugar on top.

Bake until crust is deep golden, about 40 minutes.

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