Rustic Plum Tart

a steam oven free-form tart with roasted plums and flaky pastry

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Heaving with juicy and soft roasted plums, this rustic free-form tart uses a sour cream and oat flaky pastry that's easy to make and absolutely delicious.

Prep Time25

Cook Time25

resting time30

Course: Afternoon Tea, Breakfast, Dessert, Morning Tea

Cuisine: Australian

Keyword: freeform plum tart, rustic plum tart, steam oven tart

Servings:

Calories: 349kcal

Ingredients

2/3 cup rolled oats or half a cup of whole wheat flour
1 1/2 cups all purpose flour plain flour
½ tsp salt
2 tbs superfine sugar caster
5.3 oz unsalted butter chilled and cubed
5.3 oz sour cream cold
1/4 cup fine dry breadcrumbs
8 plums medium size, black or red, quartered and stones removed
2 tbs caster sugar maybe a little more, depending how sweet your fruit is

US Customary - Metric

Instructions

Make the pastry

Put the oats, if using, in the bowl of a food processor and pulse until they’re ground almost to a flour (but not quite – a bit of texture is nice).
Add the flour, salt and sugar and pulse to combine. Drop in the butter and sour cream and run the processor just until the pastry comes together in a few clumps. Tip it onto a large piece of cling film and bring the dough together with your hands, pressing it into a disc about 2.5cm/1” thick before wrapping in the cling film and setting aside in the fridge for at least half an hour or up to a day.
When you’re ready to cook, set your oven to 400⁰F/200⁰C on combination steam setting. If your oven has variable steam settings, use 50%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Line a dark coloured baking tray with baking paper and set aside.
Remove the pastry from the fridge, place it on a flour-dusted bench and roll it into a rough circle about 25cm/10” diameter. Don’t worry if the edges crack and it’s not completely even, you won’t notice this later. Transfer the pastry to the lined baking tray.
Sprinkle the breadcrumbs over the pastry, leaving a 5cm/2” border all the way around (the crumbs are there to soak up any excess juices from the fruit which might stop the bottom of the galette cooking properly). Pile the cut plums over the top of the breadcrumbs and sprinkle with the sugar, then gently lift and pleat the pastry around the fruit to encase everything. If you get any tears or holes just squash it back together or patch with a little piece of pastry torn off the top edge. You could glaze the pastry edges with egg yolk at this point, though I don’t usually bother.
Cook the galette for 25-30 minutes, until the fruit is bubbling and collapsed and the pastry is golden brown. If your galette is like the one I photographed, you might have a couple of spots where the juices burst through the pastry. I don’t worry too much about that – the juice just pools around the edge of the galette a bit but shouldn’t affect the base. Remove from oven and allow to cool until warm before serving with cream or ice cream, if you like. Any leftovers are delicious cold or can be reheated in your steam oven the next day.

Notes

The quantity of fruit you use here is a bit subjective – you want it piled up in roughly a double layer but no more, otherwise the juices from all that fruit steaming away at the bottom are going to make your tart soggy. So use your best judgment, one more or less fruits than the given quantities might be what you need.
And, I’ve mentioned it before, but when I cook filled pastry in the steam oven I always try to do so on a black or dark grey tray rather than stainless steel, because the heat transfer seems to brown the bottom more easily.

Nutrition