by Eva on August 23, 2012
Mr. F is traveling and I am home alone. The truth is and I am just saying it: I like to be on my own once in a while. Growing up in a big family and a house equally busy like the NYC subway at rush hour crunch and with a tendency to a nut house, I appreciate some calmly time with myself.
You might get the wrong impression, just to clarify this, Mr. F and I like to spend every possible moment together. Once we even had an unpleasant situation with my friend and her husband. Actually it was her husband who found, we are obsessed with each other and would spend way too much time together. He might be right or not, anyway how much time is left after work etc.? His little speech developed from an argument into an unpleasant fight with his wife, while Mr. F and I just starred silently from left to right (like a tennis match) and wondering what was happening in front of us. The point was and the reason for this awkward situation, it was him who took too much “single time” and they did not share one hobby. No need to say this dinner night was over…
I still think about this from time to time, just to remind me to do the opposite and not do care about his advise. I’ll continue spending as much time with Mr. F as possible, grocery shopping, cooking and even cleaning the dishes afterwards can be fun in lovely company. But if we can’t be together, I’ll do my very best to enjoy myself on my own. Tonight’s movie will be much sweeter with this plum galette for one (or two) topped with a generous portion of vanilla ice cream and some wine just for balancing the sweetness.
plum galette for one or maybe two
This galette is big enough for sharing. If you make it for you own, don’t worry about leftover, if there are any they are just as good the next day.
120 g /4.2 oz. / 1 cup all-purpose flour
2 Tbsp granulated sugar
20 g / 0.7 oz. / 1/8 cup cornmeal (yellow or white)
1/4 tsp salt
55 g / 1/4 cup unsalted very cold butter
3 Tbsp ice water
300 g / 10.5 oz (about 3 large) plums
30 g / 1 oz. / 1/4 cup hazelnuts, whole
1 Tbsp turbinado sugar or brown sugar
1/4 tsp ground cinnamon
1 Tbsp heavy cream for brushing (optional)
Add flour, sugar, cornmeal, salt in your food processor with a blade attached and pulse a few time to mix the ingredients. Add butter and pulse again. The butter will be coarse that’s necessary for a flaky crust. Add the ice water and pulse again, the dough should be crumbly but hold together than squeezed. Don’t overwork or the dough will become tough. Form a disk, cover with plastic wrap and put in your refrigerator for at least 30 minutes up to one day.
Preheat you oven to 200 c / 400 F and line a baking sheet with parchment paper.
Half the plums, remove the stone and cut into about 5 wedges. Put aside.
Roast hazelnuts in a dry pan until fragrant, let cool. Add to your food processor with blade attached and pulse until coarsely ground.
In a small bowl mix hazelnuts, turbinado sugar, cinnamon.
Unwrap the dough and roll out using a rolling-pin. Move dough to baking sheet and sprinkle with nut-sugar mixture but save 1.5 Tbsp of it. Top with plum wedges, leave a 1.5 inch border, fold up rim, pleating dough. Brush pastry with heavy cream and top plums with remaining nut-sugar mixture.
Bake 35 to 40 minutes, let cool for at least 15 minutes before serving.