Nothing screams summer quite like the bounty of fresh fruit.
Every weekend I escape the studio for the Portland farmer’s market and this time of year it’s a total dream! Every stand boasts piles of fruit, every variety you can think of, freshly picked, many organic, and ready for however you want to eat it – whether snacking on the ride home (cause how can you help it!) or once you get there, to make this recipe for Summer blackberry plum galette with earl grey cream!
I love the combination of plums and blackberries in this galette. It’s perfectly sweet and the flavors are just remarkable with the fruit being so freshly picked. A slice of this with a drizzle of earl grey cream and a glass of rose’ made for a perfect weekend evening!
If for some reason you haven’t ever made a galette before, get ready.
They are beautiful and naturally rustic in presentation, so really there’s no way to mess up. I love that in the kitchen – wild and free – a space where you can slow down and just savor life and the beauty of it all for a moment.
Summer Blackberry Plum Galette with Earl Grey Cream (Gluten Free)
Yield 8 slices
A slice of this Summer blackberry plum galette with a drizzle of earl grey cream and a glass of rose’ makes for a perfect evening with friends!
- 130g (1 cup) almond flour
- 322g (2 ¼ cups) gluten free flour blend
- 2 tablespoons coconut sugar
- 3/4 teaspoon sea salt
- 230g (1 cup or 2 sticks) chilled butter, cut into pieces
- 1 egg
- 1 tablespoon milk
- 1 tablespoon turbinado sugar
- 325g (1 ¾ cup) blackberries
- 340g (7 medium sized) plums, pitted, sliced
- 1 tablespoon arrowroot flour
- 1 ½ teaspoons lemon juice, fresh squeezed
- 55g (⅓ cup) coconut sugar
Earl Grey Cream
- 167g (¾ cup) heavy cream
- ⅓ cup whole-milk vanilla yogurt
- 2 Earl Grey tea bags (or any black variety)
- 1 tablespoon pure maple syrup
- In a food processor, add flour, sugar, and salt. Pulse just to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Slowly add 2-4 tablespoons ice water, pulsing lightly. *Add water slowly, and only enough until you see the dough come together.
- Gently pat dough into a 1” thick disk. Wrap in plastic and chill at least 45 minutes. (Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.)
- Allow to warm at room temperature just for a few minutes so it’s moldable to roll. *Amount of time to warm will depend on the temperature in your house. It’s important that the butter stays cold!
- On a lightly floured surface, roll dough into a wide circle, approximately 10” and, about ½ “ thick. *Recommended to transfer to a layer of parchment paper soon after, and finish rolling there. You’ll have a bit extra dough- make something delicious with it!
- Preheat oven to 350°
- Rinse all fruit
- Add all 5 ingredients to medium bowl
- Stir gently, let sit 10-15 minutes
Prepare egg wash
- In a small bowl, whisk egg and milk
Prepare earl grey cream
- Bring cream to a simmer in a small saucepan over medium heat, whisking as it warms to prevent scalding.
- Cut open tea bags (you’ll add the tea loose into the cream)
- Remove cream from heat and stir in tea. Let steep 4-5 minutes
- Strain through a fine-mesh sieve into a medium bowl. Let cool to room temperature
- Whisk in yogurt and maple syrup
- Store leftovers in airtight container in the fridge for up to about 1 week
- Place parchment paper directly on a 13x9 baking sheet
- Stir filling lightly
- Mound filling in center of dough, leaving a 2-4" border
- Using a spatula, carefully, section by section, fold edges over, overlapping slightly
- Brush dough with egg wash and sprinkle with sugar
- Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes
- Let cool slightly before serving. Drizzle cream on each slice just before serving. Store leftovers tightly wrapped at room temperature