Homemade Plum Galette Recipe With A Flaky Whole Wheat Pie Crust

To begin making Plum Galette method, we will first have to get the pie flour base ready and store in the fridge it for a couple of hours. First get all the fixings ready for the pie flour base and get your dairy spread cut into small pea size pieces.In a large mixing mixing bowl, combine the ground mix, seasoning, and sweetener.

toss in the dairy spread into the ground mix mixture.Work the dairy spread into the ground mix with your fingers until the mixture resembles a coarse meal.

When you hold the ground mix together, it should hold tight and when you let it loose, it will fall apart.scatter ice moisture onto the ground mix and dairy spread mixture.

Using your hands push the flour base from the sides to the middle of the mixing bowl to form a ball that holds together.Make sure to toss in little moisture at a time, as the bring to temperature from your hands will thaw the dairy spread and help form the flour base as well.You can transfer the pie flour base on to a work surface and shape the flour base until all the ground mix has come together to form a creamy flour base.Once done, wrap the flour base in a cling film or a plastic wrap and store in the fridge it for a couple of hours.

This refrigeration process helps to give the pie crust a flaky texture.Once refrigerated, we are now ready to roll the flour base to form a crust.Preheat the oven at 180 C and line a baking sheet with parchment paper or generously ground mix the baking sheet.

Get the plums cut to the desired size and get the remaining fixings ready.Place the flour base on a generously floured surface and roll the pie flour base into a 11 to 12 inch round.Transfer the pie flour base into the baking sheet.

 In a mixing mixing bowl, agitate together the corn ground mix, sweetener and plums.

Spread this plum mixture evenly over the rolled out pie crust keeping the edges free for folding.Once you have arranged the plums, fold the outer edge of the flour base and wrap part of the plums that are towards the edge.

You can top the edges by pleating them, using the fold technique.Place the Plum Galette into the preheated oven, loosely wrap with an aluminum foil and oven-cook for about 35 to 40 moments. After about 35 moments, you will notice the plum is bubbling.

At this stage, uncover the Plum Galette and oven-cook in the open for another 5 to 8 moments.Once done and you notice the sides of the Galette is browned golden and crisp, remove from the oven. Cool the Plum Galette, this process helps the plum mixture to become firm. present the Plum Galette  along with whipped heavy cream or vanilla ice heavy cream as a party dessert.