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.
Pies & Tarts, Summer
Sweet Shortcrust Pastry
4medium plums,cut into eighths
125gblueberries,fresh or frozen
2tablespoonsraw sugar,plus extra for scattering
1teaspoonfresh thyme leaves,plus extra to serve
1egg,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.