Plum galette

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Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. As long as the total weight is 2 lb. you’re good to go. You can also play around by adding 2 tsp. fresh spices (think cinnamon, nutmeg, coriander, fennel), 1 tsp. citrus zest (lemon, lime, orange, grapefruit, added to the fruit filling), or a touch of heat (1 tsp. black pepper, 2 tsp. Tajin or Aleppo-style pepper, or ½ tsp. crushed red pepper flakes) Galette Aesthetic, Summer Galette, Berry Galette, Galette Recipe, Dessert Photography, Fresh Spices, Fruit Filling, Fall Fruits, Strawberry Blueberry

Use any stone fruit that looks good to you, or combine two or three types—say, a mix of plums, or peaches and nectarines, or apricots and cherries. As long as the total weight is 2 lb. you’re good to go. You can also play around by adding 2 tsp. fresh spices (think cinnamon, nutmeg, coriander, fennel), 1 tsp. citrus zest (lemon, lime, orange, grapefruit, added to the fruit filling), or a touch of heat (1 tsp. black pepper, 2 tsp. Tajin or Aleppo-style pepper, or ½ tsp. crushed red pepper…

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Pluot and Thyme Galette | Salt and Serenity Almond Galette, Plum Recipes, Galette Recipe, Sweet Pie, Think Food, Eat Dessert, Fruit Desserts, Food Styling, Just Desserts

Do you guys know about pluots? They are a hybrid between Japanese plums and apricots. Unlike plums, which can sometimes be tinged with bitterness, pluots are brimming with sweetness. They come in a variety of hues, ranging from purple to red to green. Some varieties are speckled, like a dinosaur egg. Black plums would be […]

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Benjamina Ebuehi's recipe for plum and almond galette | The sweet spot | Food | The Guardian Nectarine Galette, Peach Galette Recipe, Plum Galette, Peach Galette, Sweet Pies, Galette Recipe, Chocolate Crust, Ginger Nut, Homemade Pastries

I make galettes throughout the year, simply switching fruits in and out to take advantage of whatever’s in season and available. This plum version might just be my absolute favourite. Cornflour thickens up some of the juices released by the plums, which helps avoid a soggy bottom

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