A Galette is a French term used for various types of flat round or crusty cakes. This was my first attempt of baking one, I should have left more of the center exposed. I was in awe of the plum and thyme combination, but my oh my! The thyme added an exceptional savory flavor to the plum mixture. Puff pastry makes it a breeze.
Serves : 8
INGREDIENTS
Cooking spray as needed
1 sheet frozen puff pastry, thawed overnight in the refrigerator ( I thawed my the same day I made it)
8 plums, halved
2 tablespoons honey, plus more for finishing
1 teaspoon pure vanilla extract
1/3 cup sugar
1/4 cup plus 2 tablespoons cornstarch
pinch of salt
1 tablespoon thyme leaves, plus sprigs for garnishing
1 large egg
2 tablespoon turbinado sugar ( I used my raw brown sugar crystals)
Ice cream or whipped cream , for serving
DIRECTIONS
- Preheat the oven to 400 F. Lightly grease a 12 inch oven safe skillet.
- On a lightly floured surface, roll out the puff pastry until it is about 14 inches in diameter. Transfer the crust to the prepared skillet and gently press into the base.
- In a large bowl, toss the plums with the honey and vanilla extract. In a small bowl, whisk together the sugar, cornstarch, and salt. Add the sugar mixture to the plums and toss to combine.
- Arrange the plums in the prepared and sprinkle with thyme. Fold the pastry over the fruit around the edge ( the center should be exposed ).
- In a small bowl, whisk the egg with 1 tablespoon water. Lightly brush the egg wash onto the crust and then sprinkle with the turbinado sugar.
- Bake until the crust is golden brown and the plums are tender, 40 to 45 minutes. Cool for 15 minutes before slicing and serving. Serve with whipped cream or ice cream and drizzle with additional honey if desired.
