Some great things have been discovered as the result of accidents.
I'll do you a quick timeline:-
1853 - George Crum creates the humble crisp after a customer complains his fried potatoes were too soggy.
1878 - Constantin Fahlberg accidentally discovers saccharin because, after doing some lab experiments, he didn't wash his hands properly before eating dinner.
1928 - Alexander Fleming discovers penicillin because he didn't wash up some petri dishes before going on holiday.
2012 - Hannah Hearsey accidentally creates a sesame seed galette because she wasnt paying attention and dropped sesame seeds in her pastry when digging around in some seriously disorganised cupboards for some table salt.
OK. So it's not going to be written about in science journals or become hugely mainstream and be bagged and sold across the world as beverage sweeteners or crunchy snacks. Accident or not, spiced plums and sesame seeds imparting their delicate nuttiness to light, tender buttery pastry are a winning combination.
200gr plain flour
125gr cold unsalted butter, chopped into cubes
40gr sesame seeds
Pinch of salt
100gr caster sugar
1 cinnamon stick, broken in half
3 cardamom pods, lightly crushed
1/2 star anise, split into segments
Zest of half a lemon
1, Make the dough first by rubbing the flour and the butter together until they look like breadcrumbs. Stir in the sesame seeds, salt and sugar.
2, Add in the egg and bring together into a doughy ball. Wrap this in cling film and refrigerate for at least 1 hour.
3, Prepare the plums next by washing and then cutting them in half. Add the spices and zest on top and drizzle with the honey. Bake in a preheated oven at 200o/c for 20 minutes or until just soft.
4, Stir the plums and the allow cool completely before removing the stones and whole spices and putting the galette together.
5, When you're ready to make the galette, preheat your oven to 200o/c, roll out the pastry on a floured work surface into a round about 25-30cm. Shift onto a lined baking sheet.
6, Add the plums in a single layer in the middle of the pastry in a circle formation. Trim the pastry so you have a border around the edges of about 4-5cms and fold it up and over the outside plums. Pinch together any cracks or splits.
7, Bake for 25-30 minutes or until the pastry is golden and the fruit is bubbling.
8, Cool slightly before serving in slices.