Plum Galette with Polenta Creme Cheese Crust
this dish needs a fireplace
Oh, so cozy! I heavily romanticise any form and shape of galettes, and every time I make them, I remember why. Whether they are savoury or sweet - galettes are my thing. Delicious homemade dough filled with good things, then sliced like a pizza? Sign me up.
Servings: 1 galette, 8 slices
Total time: 1.5 hours
for the Crust
150g spelt flour
40g polenta (coarse semolina)
30g raw cane sugar
pinch of salt
80g butter, fridge cold
120g creme cheese
30ml water
for the cognac plums
50g butter
600g plums, washed, halved and cored
1 tsp cinnamon
1/4 tsp fresh vanilla
2 tbsp date syrup, honey or maple syrup
splash of cognac
what else
80g plum jam
a little raw cane sugar for sprinkling
vanilla ice cream
Instructions
To prepare the crust, add the flour, polenta, sugar and salt to a bowl and briefly whisk so they’re all mixed. Cube the butter, then add it to the dry ingredients along with the creme cheese and water. With a wooden spoon, stir everything to roughly bring the ingredients together, then use your hands to break the butter into crumbs and knead until you get a homogenous dough. Wrap it in foil and cool for 30 minutes.
To make the cognac plums, heat the butter in a medium sized pot, then add the plums and allow them to soften for a few minutes. Add in the cinnamon, vanilla and sweetener of choice, then simmer the plums for 3 minutes. Deglaze them with a splash of cognac and cook them for another 15 - 20 minutes or until they turn rich and dark in colour and have absorbed most of the liquid.
Preheat the oven to 180°C and line a tray with baking paper. Transfer the dough to a floured surface, then add some flour on top as well and roll it out with a rolling pin (about ⌀30cm). Place the rolled out dough on the tray, then spread the plum jam onto it with a spatula, leaving 2 cm of the edge bare. Add the cooked plums on top, evenly gathering them across the base, then fold the rim of the crust over so that it hugs some of the filling (about ⌀25cm). Sprinkle some sugar over the exposed crust, then bake the galette for 40 minutes or until the crust has nicely browned.
Allow to cool slightly, then slice and serve while still warm along with a generous scoop of vanilla ice cream. Do have a little taste of cognac while you’re indulging in this dessert to enhance the flavours if you’re in the mood.
