Quick and Easy Black Plum Galette

Method

1
Preheat the oven to 200°C. Line a baking tray with baking paper and place the puff pastry sheet on top.
2
In a bowl, combine the sliced plums (or berries) with the cornflour, vanilla bean paste, and sugar. Toss gently to coat.
3
Using a knife, score a 2cm border around the edge of the pastry, cutting about three-quarters of the way through (do not cut all the way). Lightly prick the centre with a fork.
4
Spoon the fruit mixture into the centre of the pastry, spreading evenly and leaving the border clear.
5
Brush the pastry edges with the whisked egg, then sprinkle generously with extra demerara sugar.
6
Bake for 25–30 minutes or until the pastry is puffed and golden and the fruit is softened and bubbling.
7
(Optional) For a glossy finish, simmer the sugar and water together for a few minutes to create a light syrup, then brush over the tart while warm. Slice and serve warm.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the galette
- 3–4 black plums, sliced into 1cm wedges (seed removed)
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 1 tsp demerara or raw sugar, plus extra for sprinkling
- 1 sheet good-quality frozen puff pastry, slightly thawed
- 1 egg, lightly whisked (for brushing)
Optional Sugar Syrup (for glaze)
- 50 g demerara or raw sugar
- 50 ml water

Shopping list for this recipe

Woolworths

Quick and Easy Black Plum Galette

Name: Quick and Easy Black Plum Galette
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 3–4 black plums, sliced into 1cm wedges (seed removed); 1 tbsp cornflour; 1 tsp vanilla bean paste; 1 tsp demerara or raw sugar, plus extra for sprinkling; 1 sheet good-quality frozen puff pastry, slightly thawed; 1 egg, lightly whisked (for brushing); 50 g demerara or raw sugar; 50 ml water

Hayden Quinn

Cooking

—

Overall

35 min

Ready by

—

Level

4 serves

metric

4 tips

Method

1
Preheat the oven to 200°C. Line a baking tray with baking paper and place the puff pastry sheet on top.
2
In a bowl, combine the sliced plums (or berries) with the cornflour, vanilla bean paste, and sugar. Toss gently to coat.
3
Using a knife, score a 2cm border around the edge of the pastry, cutting about three-quarters of the way through (do not cut all the way). Lightly prick the centre with a fork.
4
Spoon the fruit mixture into the centre of the pastry, spreading evenly and leaving the border clear.
5
Brush the pastry edges with the whisked egg, then sprinkle generously with extra demerara sugar.
6
Bake for 25–30 minutes or until the pastry is puffed and golden and the fruit is softened and bubbling.
7
(Optional) For a glossy finish, simmer the sugar and water together for a few minutes to create a light syrup, then brush over the tart while warm. Slice and serve warm.

...And that's it, enjoy!

Have you cooked this recipe?

Ingredients

For the galette
- 3–4 black plums, sliced into 1cm wedges (seed removed)
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- 1 tsp demerara or raw sugar, plus extra for sprinkling
- 1 sheet good-quality frozen puff pastry, slightly thawed
- 1 egg, lightly whisked (for brushing)
Optional Sugar Syrup (for glaze)
- 50 g demerara or raw sugar
- 50 ml water