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 Galette with Plums Recipe
I propose to cook this wonderful galetta with a juicy plum filling. Plums can be used fresh or frozen (do not forget to defrost). Thin dough and a lot of juicy filling with a delicate aroma of thyme - how can you resist?
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Instructions
  1. Mix flour with baking powder and salt, sift. Pour hot water into a bowl, add oil and mix. Then pour in the flour and quickly knead the dough (first with a spoon, then with your hands). The dough should be soft and non-sticky. Let the dough stand for 30 minutes.
    Mix flour with baking powder and salt, sift. Pour hot water into a bowl, add oil and mix. Then pour in the flour and quickly knead the dough (first with a spoon, then with your hands). The dough should be soft and non-sticky. Let the dough stand for 30 minutes.
  2. Wash the plums, remove the seeds and cut into slices, add thyme leaves and sugar, leave for 15 minutes. If you like sweet filling, you need to increase the amount of sugar.
    Wash the plums, remove the seeds and cut into slices, add thyme leaves and sugar, leave for 15 minutes. If you like sweet filling, you need to increase the amount of sugar.
  3. Roll out the dough into a circle on a lightly floured surface 5-7 mm thick. Stepping back from the edge of 5 cm, sprinkle the semolina evenly, put the filling on top of the semolina along with the juice, leaving a little liquid to lubricate. During baking, semolina will absorb the juice.
    Roll out the dough into a circle on a lightly floured surface 5-7 mm thick. Stepping back from the edge of 5 cm, sprinkle the semolina evenly, put the filling on top of the semolina along with the juice, leaving a little liquid to lubricate. During baking, semolina will absorb the juice.
  4. Fold the edges of the filling, forming folds. Brush the edges with the remaining fruit syrup and sprinkle with sugar.
    Fold the edges of the filling, forming folds. Brush the edges with the remaining fruit syrup and sprinkle with sugar.
  5. Bake at 190 degrees until cooked, about 30-35 minutes.
    Bake at 190 degrees until cooked, about 30-35 minutes.
  6. Bon appetit!
    Bon appetit!
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