Plum Yummy Galette

If you’ve been reading this blog for a while, you will be very familiar with my food-foraging obsession. Free, organic produce I can pick myself? What’s not to love? So it will come as no surprise that at the family reunion this past weekend, my attention was often diverted from meeting another extended-family cousin to more “important” things, like picking plums. Oops.

It was epic, I tell ya. There was not one, but three plum varieties: red Victorias, purple Belle de Louvains and even golden Mirabelles. Talk about hitting the stone fruit jackpot! They were so juicy, ripe, sweet, and literally falling off the trees. I shoved about as many in my mouth as I felt appropriate, and tucked the rest into my bag for later use in the kitchen. I felt a galette coming on.

And what exactly is a galette you ask? That would be a rather intimidating name for a delightfully unintimidating and foolproof tart that requires nothing more than a rolling pin and a baking sheet. No fancy pans or tart tins. Let’s throw the terms “rustic” and “free form” in there to drive the point home. Trust me, anyone can make a galette. You will also appreciate the not-getting-the-hands-dirty food processor method, which makes dough total child’s play.

Plum Dandy
Plums aren’t just a pretty face – they are loaded with good-for-you stuff too. One of the few purple foods (think anthocyanins, friends!), plums are low in calories, but high in vitamins A, C, E, K, B1, B2, B3, and B6. They also contain good doses of minerals such as calcium, iron, magnesium, potassium, and phosphorous.
Plums help lower blood cholesterol levels, relieve constipation due to their fiber content, and eliminate parasites from the body. They contain benzoic acid, which is useful in the treatment of liver disease, blood poisoning, and kidney disorders. [1]
One slightly odd, but perhaps useful thing to note about plums is that the pits contain amygdalin, a compound that is converted into cyanide in the stomach. Crazy. Let’s continue to act like normal people and just eat the plum skin and flesh, okay? Great.

The flavours of this tart are familiar yet surprising. For the crust I used rolled oats, ground into a meal, and rye flour for extra flavour and colour. I like when baked goods have a little substance to them – I find even light spelt can just be too paste-y in the mouth. Know what I mean? Poppy seeds give the crust a nice little crunch and unexpected taste. I also threw some fresh thyme leaves into the plum mix to pair a savory herbal note with the sweet fruit – a favorite move of mine. This of course, is totally optional, but I think you’ll agree, it’s delicious.

If plums are not in season where you are, pick any kind of fruit you can get your hands on. The galette does not discriminate – it loves to curl its crust up around anything from spring berries to winter apples. The only thing I can think of that would be a little weird is a banana galette (but of course upon googling this, Martha Stewart has a recipe for this very thing). The point is, choose what is local and in season and you’ll never go wrong.
Oh yeah, this tart is also vegan and sugar-free – not too many galettes can make that claim considering they are classically made with lots of butter and sugar.  The only thing that kind of challenges the vegan side of things, is the awesome organic sheep milk yogurt I served as an accompaniment, which really makes this dessert a ‘wowee’. Something about the sour-sweet combo with dairy that the Danes just love…I think they’re actually starting to influence me! Good heavens.
Vegans, pass on the yogurt. It will still be amazing.

Plum Yummy Galette
Serves 4 to 6

Plum filling:
2 cups sliced plums (choose a variety!)
2 Tbsp. maple syrup
2 Tbsp. rye flour
1/3 vanilla bean pod, scraped, or 1 tsp. vanilla extract
zest of one organic lemon
½ tsp. cinnamon
1 tsp. fresh thyme leaves, or ½ tsp. dried (optional)

Crust:
1 cup rolled oats
½ cup rye flour
1 Tbsp. poppy seeds
1/3 tsp. sea salt
scant ½ cup coconut oil, very cold
2 Tbsp. maple syrup
¼ cup ice water

Directions:
1. In a food processor pulse the rolled until they are finely ground and resemble flour. Add rye flour, poppy seeds, and sea salt; pulse everything to combine.  Add cold coconut oil and pulse until the mix has a sandy consistency. Add maple syrup, pulse, then slowly dribble in the water one tablespoon at a time just until the dough comes together (you may not need to use all the water – I only used 2 tablespoons). Do not over process.
2. Empty the food processor onto a piece of plastic wrap, knead until it barely comes together. Roughly form a disc. Wrap with plastic film and place in refrigerator to chill for at least 30 minutes.
3. While the dough is chilling, make the filling. Pit and slice the plums, then place in a bowl with flour, maple syrup, vanilla, cinnamon, lemon zest, and thyme. Gently toss to coat. Set aside.
4. Remove the dough from the fridge, unwrap it, and place on a large piece of parchment paper. Roll out the dough as circularly as possible, to about 1/8 inch thickness. (At this point you can use a knife to cut the dough in a circle, but as you can see from mine, I just left the edges ragged ’cause I dig it.) Preheat oven to 375°F.
5. Place plums in a ring formation or in rows, overlapping them slightly. Fold the edges up around the fruit in a shape you like. Place in the oven and bake for 30 to 35 minutes until the crust is golden brown and crispy. Remove from heat and let cool slightly before slicing it up.

Wait – did you just ask if this tart was acceptable to eat for breakfast? Obviously! What do you think I ate Monday morning?
Happy baking everyone!

[1] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Copyright 2012 My New Roots at mynewroots.blogspot.com

32 comments

  1. Ann-Louise

    My list of yummy dishes which I m-u-s-t make from your blog is just growing longer and longer… Yesterday I made your mexican mangodressing with chickpeas and it was just the best mango madness ever! This weekend I’m making your galette and will gobble it down with a cup of tea and home-made almond milk. :)

  2. Jana

    Dear Sarah,
    I am sooooo in love with your culinary masterpieces…I had discovered your blog last friday and had already tried 3 of recipes!!!THANK you so much…(I will report on the related entries in a while and with more details);

    I do adore rye…but somehow (may be because of my French partner and my love to Britanny-cuisine) I have always connected “galettes” with buckwheat flour;-))the tarts look amazing…this summer in France (Lorraine) I really enjoyed photo-shooting with plum cakes:-)my report may be seen here:
    http://janaaroundtheworld.blogspot.com/2011/08/mirabelles-en-lorraine-season-of.html

    best wishes+sunny smiles!
    + a huge thanks for all this delicious inspiration…

  3. Cookie and Kate

    Your plum galette looks heavenly! I made a peach and blackberry galette with a whole wheat crust earlier this summer. Now I’m dying to try your crust—it looks even healthier, and quite possibly tastier, with coconut oil and poppy seeds!

  4. Natalie T.

    Dear Sarah,

    I am obsessed with your blog! I’ve tried a bunch of your recipes and each one has turned out perfect! I was wondering if there is anyway I could make this gluten free? Could I do just oats instead of the rye flour?

    Thanks!
    Natalie

  5. Blandine

    Hi Sarah,
    this galette looks gorgeous. I am a big fan too of foraging – free food never tasted better! I’ll have to hunt for plums so that I can make this recipe.
    I cooked your grilled corn salsa at the weekend and everybody loved it.
    Thanks for sharing inspiring and eye-opening ideas and recipes.

  6. jacqui

    I love a good galette! Love the different mixtures of flours you used too, I find desserts so much more satisfying when whole grains are used. And I totally just picked up a bag full of plums at my local market, yum!

  7. Angharad

    This is gorgeous! I am a wee bit obsessed with galettes (roasted vegetable ones, raspberry/rhubarb, blueberry…) but this crust is so unique and pretty. Just love it!

  8. Anonymous

    I showed this blog to a friend yesterday this recipe was the first thing she saw) and she nearly drooled all over the table. =D

    -Priscilla B

    I’ll definitely be making this!

  9. Pamela

    I just made this with pears. Plums look amazing, but they’re not in season atm. And I wanted to take a photo but seriously it disappeared within moments!!! Incredible. SO DELICIOUS. And for some reason I had just bought some sheep’s milk yoghurt, which I am so happy to now have in my life. As usual, you rock my world.

  10. Brittany

    I just made a gluten-free version! I used something like:
    1 c. brown rice flour
    1/2 c. almond flour/meal
    1/2 c. garbanzo bean flour
    1 egg
    2 Tbsp. apple cider vinegar
    1/2 c. butter/coconut oil
    Poppy seeds, sea salt, cinnamon, etc.

    To make vegan, just use 1 Tbsp. flaxseed meal with 1 Tbsp. water for egg and coconut oil instead of butter.
    :)

  11. Sarah B

    Hey Brittany!

    Thanks for posting your gluten-free recipe :) I have all these things at home now, just waiting for the next galette.

    Many thanks,
    Sarah B

  12. Elizabeth

    I just made this recipe earlier in the week with apples and it was delicious!

    I left out the thyme and poppy seeds and used butter instead of coconut oil, used zest from only 1/2 a lemon and added cinnamon to both the crust and filling. Great for dessert or breakfast, with a dollop of plain yogurt and 1/2 tsp maple syrup. I can’t wait to make it again!

  13. Anonymous

    Awesome recipe! Unfortunately, I haven’t any coconut oil, would it be possible to satisfactorily substitute olive oil or something in a proportion?

  14. Gio

    Just this week I stumbled across your blog, and I’ve made this galette, the lentil salad, forest walk cabbage salad, and your marys gone crackers. I made each precisely to directions, using the exact ingredients. If you had a cookbook I would buy it right now! I regularly browse hundreds of blogs. Yours is certain to become on my top 5 browsed! Excellent photography, writing, but the food is outstanding!

  15. Pingback: Rustic Stone-Fruit Galette | soul~beet

Post a comment