Because pastry. Take advantage of the end of the stone fruit season with this gorgeous plum galette recipe that also just happens to be perfect for the beginning of autumn. And this just wouldn’t be a MyKitchen recipe without a surprisingly delicious flavour combo – we are sure our additions of blue cheese and thyme will blow you away.

SERVES 4 // COOKING TIME 75 mins

INGREDIENTS
For the pastry
200g butter, grated and kept cold
2 cups flour, plus extra for dusting
1 tbsp caster sugar
¼ cup ice-cold water
For the filling
50 ml flour
50 ml ground almonds
50 ml brown sugar
6 plums, stones removed and quartered
2 tbsp caster sugar
2 tbsp smooth strawberry jam, heated until runny
50g blue cheese, crumbled
2 tbsp walnuts, roughly chopped
6 sprigs thyme

METHOD
For the pastry
1. Place the butter, flour and sugar in a food processor and pulse for 10 seconds. Add the water, little by little, and pulse until the dough forms a ball. Wrap in cling film and leave to rest in the fridge for 30 minutes.
2. Preheat oven to 200°C and lightly grease a baking sheet.
3. On a lightly floured surface, roll the pastry to about 2 mm thick. Cut into six circles, each about the size of a side plate, and place on the greased baking sheet.
For the filling
1. Combine the flour, almonds and brown sugar. Sprinkle over the dough circles, leaving a 2 cm border. Arrange the plums on the galettes and roughly fold in the edges.
2. Sprinkle each with caster sugar and bake in the oven for about 20 to 30 minutes until the pastry is lightly browned and the plums are soft.
3. Brush the top of each galette with jam as they come out of the oven. Serve topped with blue cheese and walnuts, and garnish with thyme.