Galette, as a free –from pastry is extremely forgiving to the lack of inherent shaped perfection which one most struggles to achieve. The buttery Pâte Brisée dough, the foundation of galette’s crust, is rolled out flat and folded around the filling placed dot center of the pastry.
The galette beholds a rustic charm which sets it apart from normality of perfect shapes, as the juices leak while the pastry can tear, and the filling can singe at the top; such is a galette.
For a fruit galette, the riper the fruit, the better and henceforth, the combination of ripe plums and blueberry soaking in its own juices with sugar, cinnamon and a splash rum deemed as a perfect first try at baking my own ever so forgiving galette.
Galette recipe adapted from the gorgeous blog, Noni’s Place – Sister Baking: Stone Fruit Galette.