Serves: 6

Ingredients

• 8 South African plums, halved and pitted

• 25g caster sugar

• ½ vanilla bean, split, seeds scraped

• Finely grated rind of ½ lemon

• 500g pack puff pastry, thawed if frozen

• 1 egg, beaten

• Icing sugar, for sprinkling

• Crème fraiche or whipped fresh cream, to serve

Method

1. Preheat the oven to 210°C, fan oven 190°C, Gas Mark 7. Reserve 6 plum halves. Cut the remainder into neat wedges.

2. Combine the caster sugar, vanilla bean seeds and lemon rind in a bowl. Add the plum halves and wedges and toss gently to coat.

3.  Roll out the puff pastry on a lightly floured work surface and cut out 6 x 11-12cm rounds. Place them on baking sheets lined with baking paper and brush them with beaten egg. Arrange a plum half in the centre of each one and surround with 4-5 wedges, thin sides facing outwards.

4. Bake the galettes for 20-23 minutes until puffed up and golden brown. Serve whilst warm, dusted with icing sugar and accompanied by crème fraiche or whipped cream.

Credit: South African Fruit