John Paul Urizar
“The blood plum galettes made with spelt pastry at Tivoli Road Bakery are knockout. I’d love to make them.” – Patricia Jones, Fitzroy, Vic
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Ingredients
Spelt pastry
Method
Main
1.For pastry, sieve flours and ¾ tsp fine sea salt into a bowl, toss butter in flour to coat and tip out onto a bench. Roll butter into flour with a rolling pin until thin streaks form. Scrape edges of mixture into the centre with a pastry scraper, then roll until thinner ribbons of butter form in mixture. Add crème fraîche, cutting into the mixture with the pastry scraper until a dough just forms (small lumps of butter will remain). Press together firmly, wrap in plastic wrap, press into a disc and place in freezer until firm (30 minutes).
2.Divide dough into 6 balls and roll each between 2 sheets of baking paper to 17cm-diameter rounds, then place in freezer, still between paper, until firm (20 minutes). Remove paper and trim pastry to 16cm-diameter rounds, transfer to a tray lined with baking paper, wrap in plastic wrap and place in freezer again until firm (20 minutes).
3.Cut 8 plum halves into 4 wedges each. Combine caster sugar, vanilla bean and seeds, and lemon rind in a bowl. Add plum wedges and halves, and toss gently to coat.
4.Remove pastry from freezer, place a plum half in the centre of each round and surround with 5 wedges (there will be spare), thin sides facing outwards, and leaving a 2cm border. When pastry just becomes pliable, fold it over the thin edges of plums, making 6 folds. Refrigerate until firm (25-30 minutes).
5.Preheat oven to 180C. Whisk together egg, yolk and a pinch of salt. Brush pastry with eggwash and scatter with raw sugar. Bake galettes until they start to turn golden (20 minutes). Reduce oven to 170C and bake until golden brown and plums are tender (5-10 minutes). Serve with cream.
Spelt flour is available from select supermarkets and health-food shops.
Notes
