This recipe is right at the heart of who we are and what we do: good ingredients used in season, treated with respect, and showcased simply using good technique. This galette lives or dies on the quality of the fruit you choose, so smell and taste before selecting. Underripe fruit will be hard and sour, and overripe fruit will turn mushy during baking. If blood plums are out of season, try something different – rhubarb, cherries and other stone fruits will all work just as well.
These galettes are perfect for afternoon tea (preferably eaten outside, under a tree), or serve them with crème fraîche for a rustic dessert.