THE LATE, GREAT PLATE OF SUMMER

Late summer brings a harvest worth lingering over - Anna Cairns Pettigrew shares six seasonal favourites using plums, grapes and garlic

- Anna Cairns Pettigrew

PLUM GALETTE

Serves: 4-6 | Prep time: 25 minutes + chilling time | Cook time: 35-45 minutes

September is plum season at its best – hedgerows and gardens bursting with juicy fruit. This rustic galette is a lovely way to let them shine, with a crisp, buttery pastry and gently spiced fruit. Perfect warm with a dollop of crème fraîche or yoghurt

INGREDIENTS

For the pastry

200g (7oz) plain flour

1 tbsp caster sugar

½ tsp salt

115g (4oz) cold unsalted butter, cubed

3-4 tbsp cold water

For the filling

500g (18oz) ripe plums, halved, stoned and sliced

2 tbsp soft brown sugar

1 tbsp cornflour

½ tsp ground cinnamon

Zest of ½ lemon

To finish

1 tbsp milk or plant milk (for brushing)

1 tsp demerara sugar (optional)

METHOD

1. In a bowl, mix flour, sugar, and salt. Rub in the butter with your fingers until the mix resembles breadcrumbs. Add cold water 1 tbsp at a time, mixing until the dough just comes together. Flatten into a disc, wrap, and chill for 30 minutes.

2. In a bowl, toss the sliced plums with brown sugar, cornflour, cinnamon and lemon zest. Set aside.

3. Preheat oven to 200°C (180°C fan/390°F/gas 6). Roll out the chilled dough into a rough 30cm (12 in) circle on a sheet of baking paper. Transfer to a tray.

4. Pile the plum mixture into the centre, leaving a 5cm (2in) border. Fold the edges gently over the fruit, pleating slightly.

5. Brush the pastry edge with milk and sprinkle with demerara sugar. Bake for 35-40 minutes until golden and bubbling.

6. Cool slightly before serving warm or at room temperature.

PLUM JAM