We live in London and started using Oddbox since Rona, and I gotta say, it feels super bougie to get groceries delivered but we’re loving it. I do miss the farmer’s market, but it’s so convenient, and it’s not crazy expensive either. It’s about 25 Pounds a week for both a big box of fruit and an even bigger box of veggies. The thing though is that the contents are totally random. This isn’t sponsored or anything, I just love them. I mention them because I don’t know that I would have ordered pears and plums as I’m personally more of a clementine and fuji apples girl, but when I received them in my box, I threw them into a galette with some sugar and lemon juice and it was magical. Galettes in particular are great because you don’t have to have a set amount of fruit in it. You can make it smaller or larger, based on what you have. The textures work beautifully together and the tartness balances the buttery sweetness. It did leak a little bit from all the juiciness, but I made it again with a spoonful of potato starch and it helps, though personally I don’t mind the juice. This is a great spring galette that I love to have with coffee the next morning. Enjoy!

Pie Crust Ingredients

350 g flour
300 g cold butter
20 g sugar
5 g salt
50g - 100 g of chilled vinegar water (half vinegar and half water). Enough to form a dough that doesn’t stick to your hands but also don’t crumble

Pie Crust Instructions

Mix together flour, salt, and sugar
Add pieces of cold butter in and mix until it’s very crumbly. A food processor makes this easy, but we don’t have one here in London so use fingertips to quickly smush the butter apart in the flour without melting it
Add a few tablespoons of the vinegar water in at a time until it comes together
Mix into shaggy dough and form 2 doughs
I like to do a quick lamination, so take 1 dough and cut it into 4 pieces and stack the 4 pieces on top of one another and them gently roll it out into a fat disk and then wrap it up and put it in the fridge. Now do it for the 2nd dough too
Chill for an hour. Pie dough freezes well so if you’re not going to make another one any time soon, you can put the 2nd dough in the freezer now
Makes 2 crusts, for a top and bottom so it will give you 2 galette doughs

Galette Filling Ingredients

3 plums
3 pears
1 lemon (juice and zest from 1 lemon)
60 g sugar
Pinch of salt
30 g potato starch (tapioca or corn starch works too)
1 egg (to wash over the pie crust later)
Sprinkle of demerara sugar

Galette Instructions

Preheat oven to 200*C or 400*F

Mix the sliced fruit and juice of 1 lemon and all the other ingredients together
Roll out the chilled pie dough until it’s about 14 inches in diameter
Move to a pie dish (you can bake it straight on parchment paper on a rimmed baked sheet, but I find this easier)
Place the filling in the centre of the dough
Bring the sides up
Brush the top of the pie crust with egg wash and sprinkle demerara sugar over everything if you have it (I didn’t have it this time but it adds a great crunchy texture and extra hint of sweetness to the top)
Bake for 35-40 minutes