This post is dedicated to my Auntie Pat who left us unexpectedly on Monday night. She was an amazing woman who lived life to the full and was always there for everyone no matter what. She has left a huge void in all our lives and no one really knows what to do next.
A Shining Star
She was like the sun
And we were all little planets floating around in her orbit
Some near, some far away
But all held together by the magnetism of her warmth and love
They say the sun is just a huge star
And that the stars died millions of years ago
But we can still see them at night
So as long as there are stars up in the sky
She, the sun, will never die
I used the same wholemeal olive oil pastry recipe that I used for my Fresh Fig & Goat’s Cheese Quiche but added a few tablespoons of sugar, reduced the salt and added some dried lavender instead of the rosemary and oregano.
I’ve been wanting to make a galette for a while now but when I saw this recipe with stunning pictures on Cafe Fernando I knew I had to copy it. Arranging the plums like this is not as difficult as it looks but slicing them is a little fiddly, you need quite firm plums if you pardon the expression.
This amount of pastry made enough for one large galette and two mini individual ones. I cut around a large dinner plate for the large and two bread plates or saucers for the mini ones. I made a mini fig galette a mini plum. You could use nectarines, peaches, apples, pears or apricots too. Just try to keep them in one layer so the fruit doesn’t get too wet and make the pastry soggy.
Rustic Plum & Lavender Galette
Makes 1 large plus two mini individual galettes. Vegan.
Pastry recipe from Chocolate & Zucchini. Filling from Cafe Fernando
Prep time: 35 mins Cooking time 45 mins
- 250 g wholemeal or spelt flour
- 1/2 tsp salt
- 1/2 tsp chopped dried lavender (optional)
- 2 tbsp raw or soft brown sugar
- 60 ml (1/4 cup) olive oil
- 120 ml (1/2 cup) cold water
Mix the flour, salt, sugar & lavender (if using) in a large bowl then slowly add the oil mixing/mashing it in with a fork until crumbly. Add an ice-cube to the water and slowly pour it (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.
Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your largest dinner plate, turn it onto the pastry and cut around it so you have a large circle. Carefully remove the circle to a piece of baking parchment and put in the fridge for 30 minutes while you prep the filling. Make mini ones with the leftover pastry using small bread plates or saucers.
- plums (I used about 8 or 9 small ones and a couple of figs for the mini galette)
- 2 tbsp or more raw or brown sugar (depending how sweet, or not the plums are)
- 1 or 2 tbsp ground almonds (optional) I used this with the figs to soak up their juices
- olive oil
- apricot or plum jam
Prepare your fruit by halving, removing the stones and slicing them into 3- 5 mm thick pieces. They don’t have to be perfect, it’s easier if the fruit is underripe.
Preheat the oven to 190 C. Place the pastry circle on the baking paper on a baking tray. Leaving a border around the edge of about 1+ 1/2 inches clear, sprinkle a tablespoon of sugar (plus the tablespoon of ground almonds for juicier fruit) evenly over the base of the pastry circle.
Overlap the fruit in a circle all around the outside edge inside the border. Then make another circle of overlapping fruit, going in the opposite direction, just inside the first one. Finish off with a mini circle going the same direction as the first one in the middle of the circle. (see pictures above).
Start to carefully roll up the edge of the pastry towards the fruit turning the tart (or paper) as you go around until it’s all done. Brush the edges of the pastry with olive oil and sprinkle the sugar all over the fruit. Use more if you think the fruit is very tart.
Bake for 40 -45 minutes (25-30 for the minis) until the pastry is golden and the fruit cooked. Leave to cool for 10 minutes. Make the glaze by melting a few tablespoons of seedless jam in a pan with a few tablespoons of water until it forms a smooth syrup. Paint this all over the fruit and serve the galette warm. Some vanilla ice cream or creme fraiche would be nice to go with it but it is good on its own too.
I just wish she could be here to enjoy it.
For you Auntie Pat
With Lots of Love