Plum Galette

This plum galette is everything you want from a summer bake; buttery, rustic pastry wrapped around juicy, honey-drizzled plums. It looks impressive, but it’s wonderfully unfussy. No perfection required. Just good pastry, seasonal fruit, and something delicious to slice into (preferably with ice cream melting on top).

Ingredients

Pastry

• 1¼ cups all-purpose flour
• ¼ cup sugar
• ½ tsp salt
• 145g butter, very cold and cubed
• 1 egg
• ⅓ cup ice water

Filling

• 6–8 plums, pitted and sliced into wedges.
• Drizzle of honey
• Sprinkle of cinnamon
  
• Juice and zest of 1 lemon

Method

1. Make the filling

In a bowl, gently mix the sliced plums with honey, cinnamon, lemon zest and juice of half a lemon.
Be careful not to break the slices, you’ll want them intact for arranging.

2. Make the pastry

In a food processor, pulse together the flour, sugar, and salt.
Add the cold butter and process until the mixture resembles breadcrumbs. Add the egg, then slowly drizzle in the ice water while pulsing until the dough just comes together. Do not overmix. Form into a ball, wrap, and chill for at least 1 hour (or overnight). You can also freeze it for later.

3. Assemble

Preheat the oven to 190°C.
Roll the chilled dough into a rough circle on baking paper.

Arrange the plum slices in the centre (spiral or rustic, both work).
Fold the edges over the fruit, pleating as you go. Brush some milk on the outside of the pastry and sprinkle some sugar evenly on top.

4. Bake

Bake for 30 minutes, until golden and crisp.
Let cool slightly, then serve with ice cream.