Plum galette with whole wheat pastry

Ingredients

For 1 serving

• Whole wheat flour28 g
• Butter7 g
• Brown sugar8 g
• Plums2
• Cinnamonto taste
• Cornstarch2 g

Contains: gluten, lactose,

In season: July – September

Method

1. In a bowl mix the wholemeal flour with half the brown sugar, add the cold butter in small cubes and rub in with your fingertips until the pieces are the size of peas; add a tablespoon of cold water and knead just until the dough holds together.
2. Wrap it in cling film and rest it in the fridge for 15 minutes; meanwhile preheat a conventional oven to 190 °C.
3. Wash the plums, halve them, remove the stones and cut them into wedges; toss with the cornflour, cinnamon and remaining sugar: the cornflour thickens the juice so it doesn't soak the pastry.
4. Roll out the pastry on a sheet of baking paper into a thin disc about 3 mm thick, pile the plums in the centre leaving a 3 cm border and fold it up over the fruit in pleats.
5. Slide the galette, still on its paper, onto a baking tray and bake for 25 minutes, until the pastry is golden and the plum juices bubble.
6. Let it cool for a few minutes before serving.