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richberry Plum Galette

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. The filling used for this recipe is plum, which has a low pH level, making it perfect to be paired with richberry.



· 1 1/4 cup (160g) all-purpose flour

· 1/2 teaspoon salt

· 5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes

· 1/4 cup (57 ml) sour cream

· 1 egg, beaten, for egg wash (optional)

· 1 teaspoon cream for egg wash (optional)

· 1 teaspoon sugar


· 6-8 tart plums and/or pluots, pitted and sliced (about 1 1/4 pounds or 570g)

· 1/8 teaspoon cinnamon

· 1 teaspoon lemon juice

· 1 teaspoon orange (or lemon) zest

· 1 teaspoon quick tapioca, or a tablespoon of flour (for thickening)

· 1/3 cup (70 g) sugar


Make the dough for the galette: If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.

Toss plum slices with cinnamon, lemon, instant tapioca: In a medium-sized bowl, gently toss the plum slices with the cinnamon, lemon juice, zest, and instant tapioca (or flour).

Preheat oven to 375°F (190°C).

Line baking sheet and roll out the dough: Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

Arrange plum slices in the centre of dough round, fold up edges: Place rolled-out pie dough in the centre of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the centre. Fold the edges of the pie crust up and over so that circle of the filling is visible.

Brush with egg wash, sprinkle with coarse sugar: If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush.

Bake: Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.


*We understand that sometimes sugar is needed in order to bond chemistry in baking. Please feel free to add about 5-7% of sugar from the original recipe, this is only if it is absolutely necessary as this may vary from person to person.


1 teaspoon sugar, 1/3 cup (70 g) sugar 310 Calories

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