Often people ask me what inspires me when creating a recipe and shooting food. Of course one part of the inspiration comes from internet, magazines, art, other bloggers and photographers whose work I love, Instagram etc… but my biggest source of inspiration is nature itself. It can be a single pumpkin I saw at the green market or a beautiful yellow leaf on the ground, grapes glistening in the afternoon sun, tiny drops of morning dew in the garden, apple tree branches, farmer’s hands after the harvest… Beauty is everywhere around us and one of the things I like the best about being a food & lifestyle photographer is that you are even more aware of that beauty and you have your eyes opened all the time in search of inspiration and capturing whether is only with your eyes or with your camera all those precious little moments in time that make life so beautiful.
Inspiration for today’s recipe came from gorgeous purple plums bursting with juices that are now in season here…
This recipe for Plum galette is so easy and anybody can do it unlike those perfect looking pies that you need some serious baking / decorating skills to make them look amazing. That’s what I love about galette, no skills needed here, no matter how they turn out you just call them ‘rustic’ and that’s it! 😀 I mean, don’t get me wrong, I LOVE pies and actually pies, galettes, tarts are my favourite kind of dessert! I can never decide which ones I like the most, maybe a classic apple ones or plum or cherry… oh or blueberry!!!  Well, good thing is that we don’t have to decide and we can love them all ha ha!
I try not to eat them too often because those of you who follow me here already know that I avoid butter and dairy (among some other things too) but I’m not extremely strict with that. I listen to my body and how I feel, if my digestion / gut warns me with some symptoms, than I am a bit more strict with what I eat. And there are so many great substitutes that majority of things I don’t even miss, like milk for example. I used to drink milk every day and used it in all my baking and now I love my unsweetened almond milk and that’s the one I use the most, occasionally I’ll use soya or coconut milk.
Anyway, why I’m talking about this? Because I wanted to say that even if you avoid or don’t eat butter, you can still make galette or pie, you just need to use vegan ‘butter’ spread that you can find in almost any healthy food store. I love bio soya ‘butter’ that tastes almost like the real butter and works great in baking. I also used spelt flour and coconut sugar in this recipe and those flavours work so well with juicy plums, vanilla and cinnamon. YUM! 🙂 You can of course substitute those and use flour and sugar of your choice.
So for the last few days it’s been all about plums in this house and I made this galette two times, you know just to be sure that the recipe works well for you guys! 😉
I made a note in the recipe that you may need to add a bit more flour when kneading if you see that your dough is too soft and you can’t form a ball or roll it out into a disc. That would depend on what flour you use, what butter or butter substitute you use so that’s why you need to see for yourself, if the dough is too soft, just add a bit more flour until you see that dough can be rolled out. And don’t worry if it breaks a bit when you transfer it onto the baking tray, just use your fingers to fix it, remember galette can be ‘rustic’! 😀
Recipe in English:
- For crust
- 125 g (1 cup) spelt flour (or other flour you choose)
- 85 g (6 tbsp) cold butter (I used vegan 'butter' spread)
- 1 tbsp coconut sugar (or raw cane sugar)
- ½ tsp salt
- 1 large egg
- For dough glaze: 1 egg yolk + 1 tbsp water
- Note: Recipe for dough crust slightly adapted from Bon Appetit
- For filling
- 7-8 larger plums, pitted and sliced
- 2 tbsp coconut sugar (or raw cane sugar)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tbsp ground almonds
- Note: 1 cup = 250 ml
- In a large mixing bowl add flour, sugar, salt and stir. Add cold butter (previously cut in smaller pieces) and rub with your fingers until mixture gets crumbly and there are only very small pieces of butter left.
- Add beaten egg and mix with fork until dough comes together. If it's too soft, add 1-2 tbsp of flour.
- Turn out dough on lightly floured surface and knead with your hands until it's mostly smooth.
- Form a ball, wrap it in plastic foil and place in fridge for at least 2 hours.
- Prepare plums by slicing them and putting into a mixing bowl. Add sugar, vanilla, cinnamon and ground almonds and stir. Set aside.
- Remove dough from the fridge.
- Preheat oven to 180 C / 356 F.
- Lightly flour the surface and roll out dough into a circle (you can do it in between two plastic foils to make it easier).
- Place it on a baking tray previously lined with baking paper. If it breaks slightly when moving to the tray, just fix it using your fingers.
- Arrange plums on top of dough leaving edges free so you can fold them over the filling.
- Brush dough with beaten egg yolk + water.
- Bake for about 30 min or until crust gets golden brown.
- Leave it to cool slightly before serving. Enjoy!
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Recipe in Croatian / Recept na hrvatskom:
- Za tijesto:
- 125 g (1 salica) pirovog brasna
- 85 g (6 zlica) hladnog maslaca (ili veganske zamjene za maslac)
- 1 zlica kokosovog secera (ili obicnog)
- ½ zlicice soli
- 1 jaje
- Za premaz: 1 zumanjce + 1 zlica vode
- Za nadjev:
- 7-8 vecih slatkih sljiva, ociscenih i izrezanih na ploske
- 2 zlice kokosovog secera (ili obicnog)
- 1 zlicica vanilin ekstrakta
- ½ zlicice cimeta
- 1 zlica mljevenih badema
- Napomena: 1 salica = 250 ml
- U vecoj posudi pomijesati brasno, secer i sol i promijesati. Dodati hladni maslac (prethodno izrezan na kockice) i raditi s prstima dok se ne dobije prhka smjesa i ostanu samo mali komadici maslaca.
- Dodati razmuceno jaje i mijesati vilicom dok se tijesto ne spoji. Ako je premekano, mozete dodati 1-2 zlice brasna. Prebaciti tijesto na lagano pobrasnjenu povrsinu i mijesiti rukama dok ne dobijete glatko tijesto.
- Oblikovati u kuglu, zamotati u prozirnu foliju i staviti u frizider na barem dva sata.
- Pripremite nadjev tako sto cete staviti sljive (ociscene i izrezane na ploske) u zdjelu, dodati secer, vaniliju, cimet i mljevene bademe i izmijesati.
- Izvaditi tijesto iz frizidera.
- Zagrijati pecnicu na 180 C. Lagano pobrasnite povrsinu i izvaljajte tijesto u disk (da bi si olaksali mozete to napraviti izmedu dvije prozirne folije). Premjestite razvaljano tijesto na pripremljeni (prethodno oblozen papirom za pecenje) lim. Popravite prstima tijesto ako je potrebno.
- Na sredinu stavite nadjev od sljiva i preklopite rubove tijesta. Premazite tijesto premazom od zumanjka i vode. Pecite oko 30 minuta dok ne dobije zlatno-smedu boju.
- Pustite da se malo ohladi prije serviranja. Dobar tek!
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Galettes are my favourite! The free-form, rustic nature is so summery and impressive once it comes out of the oven.
I love galettes, they can be ‘rustic’ and still looking amazing and they taste so good too! 😀
such beautiful photos!
Thank you so much, I’m glad you like them! <3