Happy Friday! I’m thankful for a great week filled with work, but also some laughs, good food and exciting opportunities. There is the slightest chill in the air. With daylight savings ending, it’s starting to feel like autumn is truly setting in. Truth be told, autumn might be my favourite season in Sydney. Before I get into the Plum, Blueberry and Thyme Galette recipe, I thought I’d share my favourites list. I make these lists of the things I’m loving every season, so I thought the timing was right for the Autumn edition. Here we go…
• fairy floss clouds • epic french toast at Three Williams • getting ready to launch my new business Lulu & Bee – stay tuned! • beach picnics with champagne at sunset • pickles • facing my fear of dinosaurs • polkadot tights • exciting opportunities • oh, Daisy! • missing Malaysia, especially Penang • cooking dinner with my housemate • strawberry and gin punch • Karen & Shaun’s beautiful wedding • and the invitation suite I designed for them • homemade pulled pork sandwiches • finishing my web development course • fabulous new maxi dresses • working with my sister • shooting cocktails at The Rook and The Winery • purple glitter manicure • rewatching Buffy • cuddles • late night flower arranging • Beth’s 21st party • a slight chill in the autumn air
This galette straddles the line between summer and autumn, which makes it just perfect for this time of the year. It is the kind of dessert that looks impressive even though it was a breeze to make. I love that it shows off seasonal produce and has a stunning combination of flavours.
The thyme may seem like a slightly unusual addition, but I can assure you it makes this dessert special. It ties the sweet plums and tart berries together beautifully. Add a big scoop of vanilla ice cream – or even ginger ice cream – on top. I can’t imagine a more perfect dessert for right now. Make it this weekend!
Related Post: Fig Crumble Tart with Honey Whipped Ricotta
Plum, Blueberry and Thyme Galette
A delicious and easy Plum, Blueberry and Thyme Galette that perfectly sits between summer and autumn, showing off seasonal produce in a nice cozy way.
Sweet Shortcrust Pastry
- 2 cups plain flour
- 3 teaspoons caster sugar
- 150 g unsalted butter, cold
- 4 tablespoons iced water
- 4 medium plums, cut into eighths
- 125 g blueberries, fresh or frozen
- 2 tablespoons raw sugar, plus extra for scattering
- 1 tablespoon plain flour
- 1 teaspoon vanilla extract
- 1 teaspoon fresh thyme leaves, plus extra to serve
- 1 egg, lightly beaten, for brushing
- Icing sugar, to serve
- Ice cream or double cream, to serve
To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Divide into 2 discs and wrap each in plastic wrap. Refrigerate for 20 minutes.
In the meantime, combine all ingredients for the fruit mixture in a bowl and stir to combine. Preheat the oven to 180°C (350°F). Roll each disc out into a circle, about 4mm thick. Place half the fruit mixture in the center of each pastry round, leaving a 5cm border all around. Fold in the sides of the pastry and brush with egg. Scatter with a little raw sugar and bake for 20-30 minutes or until pastry is golden.
Serve with a scattering of icing sugar, extra thyme leaves and ice cream or cream.