Learn French, it’s good for you

You can’t go far with food discussions without relating to French influence. They still are known to be the greatest gourmands, with some of the best world chefs mastering their cuisine arts. Notice the crucial gastronomy related words are French, as a proud patriotic reminder of where it has started – the glorification and dedication to perfection of taste. Even the simplest rustic pie has a fancy name galette, which already sounds like one of the ballet pirouettes. Not just perfection with food preparation, their meals are more of an eating rituals aka. feasts. Despite the fact their food is heavy with red meat, sugar and fat along with generous amount of alcohol, French people are fit as a butcher’s dog.

In the time of nutritional and calorie values, we tend to forget, the food is a source of energy which can not be valued only by it’s scientifical measurements. Use fresh quality ingredients in every recipe, served in good company with some silliness on the side to experience the benefits of french diet. Oh, and don’t forget another french word often heard at the table – Répéter.

Here is a simple yet elegant galette with artisan bakery quality, so do not make it to perfect – it’s ok to be a little messy and dripping, just make sure it’s moist and crunchy at the same time.

Plum galette

For the crust

  • 2 1/4 cups whole spelt flour (or all purpose flour)
  • 1 tsp salt
  • 1 Tbsp. sugar
  • 12 Tbsp (1 1/2 sticks) very cold unsalted butter, cut into small cubes
  • 3 Tbsp ice water


  • 1 pound of sliced plums
  • 4 Tbsp of sweet homemade plum marmalade
  • 2 Tbsp of sugar

Make the crust: in the bowl of a stand mixer or in a large mixing bowl, combine flour and salt (and sugar, if you’re not using agave nectar). Gradually add pieces of butter and mix on low using the paddle attachment (or mix using your hands, if not using a stand mixer) until the mixture looks sandy, with pea size and smaller pieces of butter still visible. If using agave nectar, mix with cold water and gradually add to the flour/butter mix until a dough forms. Shape into a flat disc, wrap with plastic wrap, and refrigerate for at least 1 hour. Keeping it cold is essential for achieving the flaky crunchiness of the crust.

Preheat oven to 350 degrees. On a floured surface, roll dough to half centimeters thick.  Assembly step begins with spreading the marmalade on the dough, sprinkle with sugar and arrange sliced plums on the marmalade layer in as close to a single layer as you can get. Fold edges of dough over the plums. Refrigerate 15 minutes. Bake for 40 to 45 minutes. Before serving you can sprinkle it with chopped grilled hazelnuts for extra crunchiness.


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