Plum & ginger galette

Name: Plum & ginger galette
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 185 g plain flour, plus extra for dusting; ¼ tsp fine salt; ¼ tsp baking powder; 85 g soft cheese; 120 g unsalted butter, chilled and cubed; 2 tbsp double cream; 2 tsp cider vinegar; 7 Essential Ginger Nuts; 1 tbsp light brown soft sugar; 1 egg, beaten; 1 pinch Icing sugar, vanilla ice cream, crème fraîche or double cream, to serve (optional)

Tara Wigley says: "Helen Goh and Verena Lochmuller – my Ottolenghi colleagues and two pastry queens – introduced me to soft-cheese pastry and I’m a total convert. It’s easier to work with and adds a subtle tang. I’m not sure I’ll make it any other way again."

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins
Pluschilling + cooling

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185g plain flour, plus extra for dusting
¼ tsp fine salt
¼ tsp baking powder
85g soft cheese
120g unsalted butter, chilled and cubed
2 tbsp double cream
2 tsp cider vinegar
7 Essential Ginger Nuts
1 tbsp light brown soft sugar
1 egg, beaten
1 pinch Icing sugar, vanilla ice cream, crème fraîche or double cream, to serve (optional)

Filling

400g pack plums, stoned and cut into thin wedges
50g light brown soft sugar
¾ tsp ground ginger
2 tsp vanilla extract
1 tbsp cornflour

For the pastry, put the flour, salt, baking powder and soft cheese into a food processor and whizz to roughly combine. Add the butter and pulse to form large crumbs. Add the cream and vinegar, then pulse again until the dough just starts to clump together. Tip onto a clean work surface, bring it together into a disc, wrap in baking parchment and chill for at least 1 hour.
For the base, put 6 ginger nuts in a food bag and bash into crumbs with a rolling pin. Mix with the 1 tbsp sugar and set aside.
Put all the ingredients for the filling in a bowl and mix gently to combine. Preheat the oven to 200°C, gas mark 6. On a lightly floured sheet of baking parchment, roll the pastry out to form a rough circle (30-35cm diameter). Transfer the pastry, on the parchment, onto a large baking tray. Sprinkle over the biscuit mixture, leaving about 7cm clear around the edges. Spoon the plum mixture on top of the crumbs, then fold the overhanging pastry up and over the fruit, roughly pleating as you go.
Brush egg all over the edges of the pastry, crush the remaining ginger nut and sprinkle it over, then bake for 35-40 minutes until the pastry is golden. Set aside to cool. Dust with icing sugar and serve with ice cream, crème fraîche or cream, if liked.

Typical values per serving when made using specific products in recipe