Sweet Plantain Galette with Maple Caramel Sauce
a recipe dedicated to my Abuela <3
if you had asked my Abuela her greatest joy in life, it would have been being Cuban and being a grandmother. when i was a kid, she used to teach me Spanish on nights when i would sleepover. we’d snack on platinos maduros as i conjugated verbs. very boring stuff, lol. i always begged her to let me instead watch the Soap Oprea that was blaring on the TV at that time, and after i showed her i had finished my lesson, she always gave in.
i find that i’m more and more like her everyday, especially in my desire to learn. so, i’ve never made a galette before but figured now was the time to try. i filled the flaky, buttery (easy & homemade!!!) crust with macerated plantains - a nod to my Cuban heritage, and it turned out stunning. i guess my only wish is that she was here to try it with me. hope you enjoy this recipe!
Sweet Plantain Galette with Maple Caramel Sauce
Galette Crust:
239g (1.5 cups) all-purpose flour
172g (1.5 sticks, 3/4 cup) butter, frozen and cubed
1 egg yolk
3 tbsp ice-cold water
1/2 tsp salt
Filling:
2 ripe plantains, sliced (you want them to feel very soft and look VERY brown and spotty)
1/2 cup dark brown sugar
1/2 tsp Pumpkin Pie Spice
1 tsp vanilla extract
Maple Caramel Sauce:
1/4 cup maple syrup
1/2 stick butter
For the Crust at Baking Time:
1 egg, beaten (for egg wash)
1 tablespoon cold water (for egg wash)
2-3 tbsp turbinado sugar
For Serving:
1 cup heavy whipping cream
2 tbsp maple syrup
pinch of flaky sea salt
Method:
Make the Galette Crust:
in a large bowl, combine flour and salt. add cold (i like to freeze mine), cubed butter and use your hands to mix and squeeze the butter between your fingers until the mixture resembles coarse crumbs.
mix in the egg yolk and ice-cold water, just until the dough comes together.
form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes in the fridge.
once chilled, roll the dough out into the best rectangle you can, and fold it vertically and then horizontally. roll the dough out again, and repeat the folding pattern once more. then, roll it down a bit and cover with plastic wrap. chill in the fridge for an hour or up to 3 days.
Prepare the Filling:
about 45min before you want to make the galette, combine the sliced plantains, brown sugar, pumpkin pie spice and vanilla in a bowl. toss gently to coat and allow the plantains to macerate (soak up the sugar). the plantains need to be macerated for at least 30 minutes and as long as 90 minutes.
Make the Maple Caramel Sauce:
in a small saucepan, melt ½ stick of butter over medium heat, then stir in ¼ cup of maple syrup. Simmer for 5-7 minutes until the sauce thickens slightly. set aside.
Assemble the Galette:
preheat the oven to 400°F (200°C).
roll the galette dough out between two sheets of parchment paper into a circle, about ⅛ inch thick.
remove the top sheet of parchment paper and arrange the macerated plantain slices in the center, leaving a 2-inch border around the edges. be careful not to bring any excess sugar liquid from the plantains into the filling.
fold the edges of the dough over the filling, pleating as needed. Brush the edges of the crust with the beaten egg and sprinkle with turbinado sugar.
drizzle a light layer of the maple caramel sauce on top of the plantains (careful not to let it leak through!) and save the rest for later.
Bake:
bake for 40 minutes, or until the crust is golden brown and cooked through. if the crust is browning too quickly, cover it loosely with foil.
Serve:
while the galette bakes, whip the heavy cream with 2tbsp maple syrup and a pinch of flaky sea salt until soft peaks form.
once the galette is out of the oven, slice and serve warm with a dollop of whipped cream and an extra drizzle of maple caramel sauce.
Can’t wait to try this!