Plum galette with pistachio cream from The Pain D'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread (page 249) by Uliks Fehmiu and Kathleen Hackett

  • lemons
  • eggs
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute vanilla extract for vanilla paste. You may use the Pâte brisée recipe on p. 240.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla paste. You may use the Pâte brisée recipe on p. 240.

  • cookingbychapter on April 15, 2023

    Absolutely delicious. Loved this crust so much.

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