Plum Galette with Buckwheat Crust
Total Time
1 hour and 45 minutes
Prep Time
1 hour
Cook Time
45 minutes
Rating
5 out of 5 stars
(4)
Ingredients
8 servings
- 1 cup AP flour (or sub spelt or Einkorn) more for rolling out
- ⅓ cup buckwheat flour (or use same flour above)
- 2-3 tablespoons Sugar. (Use 3 if plums are not fully ripe and juicy)
- 1 teaspoon salt
- 10 tablespoons cold butter, 1 stick plus two tablespoons, cubed
- 1/4-1/3 cup ice water (lesser is better)
- 1 1/2 lbs plums ( see notes for really ripe)
- 1/2 cup sugar
- 2 tablespoons flour (or cornstarch)
- pinch salt
- 1/4 teaspoon 5-spice or cardamon,(optional)
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Preparation
Step 1
Make the Galette Dough
Step 2
Place both flours, salt and sugar in a food processor. Pulse until combined. Add the cubed butter. Pulse repeatedly until it becomes like coarse sand.
Step 3
Turn the food processor on, and add the water a little at a time… and just add water until the dough clumps into a shaggy ball. Turn it off and place galette dough on a well-floured piece of parchment paper large enough to roll the dough out.
Step 4
Divide into 3-4 balls, flatten them and place them on top of one another. Flatten into a one-inch thick disk (6 inches wide) Wrap it up and refrigerate 40 minutes or up to 3 days.
Step 5
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