-
1
Whisk together the egg yolk and water to make an egg wash. Brush the edge of the pastry with egg wash.
-
2
For the filling: Toss the plums with the brown sugar and cardamom.
-
3
Pile an equal amount of plum mixture in the center of each pastry round.
-
4
Fold the pastry around the plums, overlapping the pastry at the slits, and press firmly to seal.
-
5
Place the galettes on a parchment paper lined baking sheet.
-
6
Brush the outside of the pastry with egg wash.
-
7
For the streusel topping: Combine the flour, sugar and cinnamon together.
-
8
Using your fingers, cut the butter into the flour mixture until it resembles cornmeal.
-
9
Sprinkle the streusel on top of each galette.
-
10
Bake for 20 minutes.
-
11
Reduce the oven temperature to 350 degrees F and bake for 20 minutes longer.
-
12
Serve warm.
-
13
3 cups all-purpose flour
-
14
1/4 teaspoon salt
-
15
4 ounces unsalted butter, cold
-
16
8 ounces shortening, cold
-
17
1/2 cup ice cold water
-
18
Special equipment: cheese grater
-
19
Sift the flour and salt into a large mixing bowl.
-
20
Using a cheese grater, grate the butter and shortening into the flour.
-
21
Combine the mixture with your fingers until it resembles cornmeal.
-
22
Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
-
23
With your hands, shape the dough into 2 balls and flatten them into disks.
-
24
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
-
25
Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
-
26
Preparation Time: 10 minutes
-
27
Inactive Time: 30 minute
