There is nothing quite like baking with plums! Their wonderful sweet, sour , juicy flavour is irresistible in bakes. So when a bowlful of plums were calling my name from my fridge, I went straight for the oven and made this Gluten-free Chai Spiced Plum Galette!
Galettes are always so easy and fun to make. Use any fruits you fancy, make it savoury..and you never have to worry about rolling out the pastry perfectly. It's a rustic, free form tart that's so accommodating. Trust me when I say this, anyone can make a galette!
Though I made the pastry glutenfree, using buckwheat flour, really any flour will do like in these Strawberry Galettes or Date Nut Bars . I used butter, but if you're leaning towards a dairy free, vegan pie, go ahead and use coconut oil like in this Apple Marzipan Galette. Just make sure the oil is chilled and solid, otherwise you'll get a very messy dough!
Adding a little flavour to the crust always adds interest to the the pie. Here I mixed some homemade chai masala, which is wonderfully aromatic with all that cardamom, ginger, cinnamon and a hefty dose of love!
The result of this quick little exercise with dough and butter, leads to a light buttery crust and a jammy center with the ruby-red plum juices oozing out. Serve it with vanilla icecream, cream or even Greek yogurt and you've got yourself a winner of a dessert.
I hope you'll get to try this recipe. I’d love to see your creations! Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods!
Glutenfree Chai Spiced Plum Galette
- 200 gms Buckwheat flour
- 100 gms Butter, chilled and cut into small cubes You can also use the same quantity of coconut oil, but chilled and solid
- 1.5 tsp Chai masala You can use any chai masala, homemade or store bought
- 2 Tbsp sugar
- 4-5 Tbsp Iced cold water you may need more
- 10-12 Plums, sliced thinly
- 2-3 Tbsp sugar
- 1 tsp Chai masala You can use any chai masala, homemade or store bought
- Combine the flour, sugar and chai masala in a large bowl. Rub the chilled butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
- Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
- When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
- Toss the plum slices with the sugar and chai masala.
- Unwrap the dough and flour your work surface well. Roll the dough out carefully into a rough 8" round. Don’t worry if it breaks or you don't have a perfect circle.
- Arrange the plum slices on top and fold the edges of the dough over the fruit to partially cover them.
- Bake at 180 C for 30-35 minutes until the pastry is light golden brown and the fruits are bubbly and the juices ooze out. Let it rest for at least 15 mins. Serve warm or at room temperature.