Busy days ahead, with holiday season on the horizon.
That means end of year assignments piling up alongside marathon baking sessions on a Sunday afternoon.
Which wouldn’t be complete with pie.
For my American readers, Thanksgiving is coming up next week, meaning holiday baking and turkeys galore. The roasted turkey doesn’t come until Christmas for us Brits, but we can appreciate the festivities on Instagram posts or Pinterest feeds.
Gotta admit, I’d take pumpkin pie anyday and if it wasn’t so time-consuming, I’d beg my dad to roast a turkey several times a year. But alas, it’s reserved for Christmas as my dad refuses to get up at 6am to roast a turkey every week.
You can’t exactly blame him.
One thing I’ve noticed is that everyone has their own holiday traditions whether it’s for Thanksgiving, Christmas or any of the other holidays and they don’t tend to change.
For example in my family, my dad is responsible for Christmas dinner.
A bit of background in my family. My dad is an incredible cook, who makes a mean curry, but will also whip up a Sunday roast like it’s nothing. My mum can cook, but in my family, my dad was the one who cooked the special weekend treat dinners. My mum was more responsible for daily dinners and she’s good at them when she doesn’t forget the oven is on.
I joke, but there have been many pizzas needlessly thrown in the bin.
So Christmas rolls around and my dad gets at 5am and put the turkey on and roast the ham the night before. We usually have turkey and ham in my family, along with bacon wrapped sausages, roasted carrots, potatoes, sprouts and steamed vegetables and stuffing.
No one interferes with my dad when he is cooking Christmas dinner. You are allowed to help, but not if you get in the way. But once the marathon cooking is over, we enjoy a beautiful cooked meal together as a family and then enjoy a nice dessert of custard or chocolates and watch movies together for the rest of the day.
Yes, it’s a similar routine every year, but I wouldn’t change it for the world.
And it’s the same with this pie. I have made this countless times, but I like it just the way it is. Sometimes I’ll add some mixed berries or cherries into the mix, but this plum galette is perfect just by itself without any fancy add-ins.
The one pictured above has a melted butter and berry muesli topping and black cherries instead of the plums alone.
And before I begin, yes I used a tortilla for the pie crust. Judge me as much as you like, but it’s delicious and I have no shame.
Owing to the crust being a cooked tortilla, you need to use skewers or oven-safe bowls or weights to keep it in shape for the first 20 minutes and then you can remove them and brush with butter or egg wash to brown the crust and allow it to go a nice golden colour.
There is no precooking of the filling here, so it requires very little clean up aside from chopping the plums and even the mixing of the flour and jam can be done inside the tortilla.
Less mess, more success!
The flour and jam together absorb the liquid released by the plums when they cook and prevent the bottom of the tortilla from going soggy, which is especially important here as the tortilla is so thin.
Once you cover the bottom with this mixture, toss the sliced plums together with the sweetener and cornstarch and then arrange in the centre of the tortilla. Once arranged, pour 30ml/ 2 tbsp of water over the plum filling and then fold down the edges of the tortilla, inserting skewers through the folds to keep them in place or weigh them down with oven-safe ramekins.
Bake for 5-10 minutes, then remove the weights or skewers and brush with an egg wash and bake for another 15 minutes until golden brown. Top with icing sugar and serve.
Mini Plum Galette
Adapted from: Food and Wine: Plum Galette
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes
Yield: 4 slices
Calories per serving: 110
Large flour wrap/ tortilla
- 30g / 1 1/2 tbsp
Blackcurrant jam, low-sugar *
- 10g/ 1 tbsp plus 1 tsp
- 5 (roughly 300g)
Plums, destoned and sliced
- 1/3 cup
Low-calorie sweetener of choice
- 8g / 1 tbsp
- 30 ml/ 2 tbsp
- Optional: 1
Beaten egg, for egg wash
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease an 8-inch pie pan or baking tray.
- Microwave the tortilla for 30 seconds on high to make more flexible and place in the pan.
- Mix together the jam and the flour and then spread on the tortilla, leaving a 2 cm ring around the edge.
- Toss the plums in the sweetener and cornstarch adding a pinch of salt if desired. Arrange over the jam in a circular pattern.
- Fold over the tortilla edges in a circle over the plum filling. Place ramekins or use skewers to keep the folds from moving out again. Add 30-45 ml of water to the filling after the skewers are in place.
- Bake for 5-10 minutes, then remove from the oven and remove the weights. You can leave the skewers in place if you want. Brush with egg wash and place back in the oven and bake for a further 20-25 minutes until the fruit has softened.
- Remove from the oven and allow to cool on a cooling rack slightly in the pan before slicing into 4 slices and serving.
- Store leftovers in the fridge for up to 4 days.
Makes 4 slices
Serving size: 1/4 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||1 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 15 mg||1 %|
|Potassium 115 mg||3 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 2 g||7 %|
|Sugars 9 g|
|Protein 1 g||2 %|
|Vitamin A||8 %|
|Vitamin C||20 %|
* You can also use normal jam or another low-sugar jam like strawberry jam or raspberry jam, however, this will change the taste and the nutritional information.