Plum and Pistachio Galette
Semi-translucent, deeply red and sweet; plums are the jewels of February and here we create a sort of crown for them to sparkle in.
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Whisk
- Parchment paper
- Baking sheet
- Oven
- Refrigerator
- Plastic wrap
- Mixing bowl
- Fork
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups plain flour
- Pinch of salt
- 170g cold unsalted butter, cubed
- 1 tablespoon apple cider vinegar
- 1/3 cup ice water
- 100g unsalted butter, room temperature
- 1/2 cup caster sugar
- 2 large eggs
- 1/3 teaspoon ground cardamom
- 3/4 cup toasted pistachios or almonds, blitzed into a fine crumb
- About 8 large red plums, pits removed and sliced – we only had smaller plums, so we used 14.
- 2 tablespoons raw sugar
- Juice of 1 lemon
- 1 teaspoon vanilla paste
- Tiny pinch of salt
- 1 egg whisked for egg wash
- 2-3 extra tablespoons of raw sugar for encrusting the pastry
- 2 tablespoons of icing sugar, for dusting
- Good double cream or vanilla ice cream, to serve
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