Plum, Almond and Orange Galette

The combination of plums, orange rind, walnuts and cinnamon is simply divine. Those are the ingredients that make up the filling for this galette. Almond flour is required to absorb the fruit juices but doesn’t really contribute to flavour.

I used this yeast dough recipe which called for freezing the shaped pastry before baking. Baking time was supposed to be an hour; after 30 minutes, the dough was nicely browned but the fruit wasn’t very soft. I covered the galette with foil to prevent overbrowning but could only bake it an additional 10 minutes before the bottom became too brown, so the fruit remained underbaked. If I’d known about the baking time, I would have sliced the plums more thinly.

The combination of the fruit with the sweet yeast dough was very nice though the texture of the dough was a little dry. I was very disappointed to see that the crust on the bottom became soggy after ~3 hours. Fortunately, I'd served this dessert long before that so not much was affected, and the filling still tasted good!

I’ll definitely use this filling again but not with this dough. I have this peach/blackberry galette in the freezer waiting to be baked…not sure what I’m going to do about that one!