Now it’s official. The summer is over.
Before the plum season comes to an end too, I wanted to make a fruity dessert just the way I like it! What better way to celebrate the end of the summer?
The days at work have been long lately… September has been packed with lots of overtime. So you can imagine what it feels like to get home late. Even the weekends seem to be shorter than usual. This month was not the best one to plan any extended hours in the kitchen. Under normal circumstances I’d have opted for a homemade crust for this galette.
But when time is scarce, there’s always options out there, right? I mean, besides walking to the next bakery and get a cake ;) Puff pastry is the answer! Roll out the dough. Cut the fruit. Mix the cream. Bake. Serve. It’s that quick and easy!
No complains about being lazy sometimes. Especially when we deserve it. Who says that laziness and a homemade galette can’t go hand in hand? ;)
- puff pastry (to cover approx. the size of a baking pan)
- 2 handful of plums
- 200 g / 7 oz of cream cheese
- 1 tbsp of sugar
- 1 tbsp of flour
- 1 tsp of grated zest of a lemon
- 1 tbsp of ground or chopped pistachios
- 1 egg & 1 egg yolk
- powdered sugar (optional)
- Preheat the oven to 200°C / 392°F.
- Pit the plums and cut them lengthwise into thick slices. Set aside.
- Place the cream cheese in a large bowl. Stir in sugar, flour, egg and lemon zest.
- Roll out the still cold puff pastry on a parchment paper covered baking pan.
- Spread the cream mix on the puff pastry, leaving an edge of about 2cm / ¾in.
- Place the plums on the cream.
- Form an oval shape by folding the edge of the puff pastry covering a little part of the fruit.
- Brush the puff pastry with the egg yolk.
- Bake until golden brown for about 30-40 minutes.
- Right after taking it out of the oven, sprinkle the pistachios on top of the plums. Let it cool.
- Dust with powdered sugar right before serving.(optional)