Here it is, my final festive recipe for the season… and look how pretty it is! Plus it’s very simple to make with the easiest pastry ever. There’s no resting needed, no butter, no special equipment. It looks impressive and you can make it without any added sugar at all, so go ahead and eat it for breakfast 😉
The sweet and slightly tart flavour of the plums is everything in this tart. With the short ingredient list they really shine through, just a touch of vanilla to enhance that sweetness. You could make this with any stone fruit you have on hand though, or even a mix. I’ve also made it with different types of plums and all have been delicious.
The pastry is one I’ve used so many times as it’s made with extra virgin olive oil, so it’s full of good fats and it’s super easy to handle. Plus it’s short texture is ideal in a galette. I’ e added a little vanilla to it this time to once again enhance those dessert vibes.
If you go the route I usually do and don’t add any sweetener you will probably want to serve it with a sprinkle of icing sugar to finish off – but it’s really up to you.
This would be so beautiful as part of a festive spread, or any time this stonefruit season!
Serves 8
Ingredients
Pastry
2 cups wholegrain all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup extra virgin olive oil
Seeds of 1/2 a vanilla bean
Filling
10 Plums, 4 of which should be very ripe
Seeds of 1/2 a vanilla bean
1 Tbs maple syrup (optional)
Directions
Preheat the oven to 180 degrees celsius.
For the pastry: Mix the flours and baking powder together in a large bowl. Mix the water, vanilla seeds and oil together by whisking well or shaking in a jar. Pour the liquid into the flour and mix with a wooden spoon until a dough forms. Tip out onto a piece of baking paper and roll into a circle about 2-3mm thick. Trim the edges so it’s nice and neat(ish).
Transfer the pastry to a baking tray. Take the 4 very ripe plums, remove the stone and roughly chop. Add the vanilla seeds and mash together with a spoon or fork. Spread onto the pastry leaving 3-4cm at the edge untouched.
With the remaining plums, cut in half and remove the seed then slice into 5-10mm thick cresents. Toss in maple syrup if using. Place on top of the smashed plums in circular rings, working towards the centre and making sure each slice overlaps only slightly.
Fold the blank edges in over the edge of the outer circle of plums. Bake until golden and bubbling, 35-40 minutes. Dust with icing sugar if you like. Serve with cream, vanilla flecked yoghurt or mascarpone.
HH. x
