Galettes are so summery, we make many variations during the local fruit season! The walnut cream in these galettes make them slightly richer but the tartness of the plums brings balance. They are delicious! Quick quick, make them before plum season is over!
For the recipe:
- 150 grams softened butter
- 30 grams sugar
- 60 grams confectionary sugar
- 2 grams salt
- 1 egg
- 280 grams flour
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and continue mixing.
Add the egg. Scrape the sides of mixing bowl and continue mixing.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill for atleast an hour.
Roll out the dough and cut out 4 circles about 7 inches in diameter. You can also cut some rectangles instead, galettes don't have to be round!
Place on a sheet pan and chill for 20 minutes.
- 60 grams butter
- 75 grams sugar
- 75 grams walnut flour
- 10 grams flour
- 1 egg
- 1 yolk
- pinch of salt
- plums, cut in half and pitted
- melted butter
In a mixer fitted with paddle attachment, cream the butter and sugar until light and fluffy.
Add the walnut flour, flour, salt and mix to combine.
Add egg and yolk and mix to combine.
To assemble galettes:
With a pastry bag, pipe a small amount of walnut cream on each of your cut out dough, making sure to leave at least 1/2 inch on the exterior to fold the dough over later.
Add the plum halves or plum segments over the walnut cream, then fold the edges over.
Refrigerate for half an hour.
Brush the plums with melted butter and bake at 350F for about 20 to 25 minutes, rotating once while baking.