Plum Galette

Plum Galette

A Plum Galette is a rustic, free-form tart that showcases the natural sweetness and juiciness of ripe plums. Unlike a traditional pie, a galette is simpler to make and requires no special equipment, making it a perfect dessert for both novice bakers and experienced cooks.

The combination of tender, buttery crust and luscious plum filling creates a delightful treat that’s ideal for summer gatherings or a cozy afternoon snack. With its elegant appearance and delicious flavor, this galette brings a touch of sophistication to any occasion.

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/4 cup ice water (more if needed)

For the Plum Filling:

• 4-5 ripe plums, pitted and sliced (about 2 cups)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Topping:

• 1 egg, beaten (for egg wash)
• 2 tablespoons coarse sugar (for sprinkling)

How to Make:

Prepare the Crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will make it easier to roll out and help prevent shrinking during baking.

Prepare the Plum Filling: While the dough is chilling, prepare the plum filling. In a medium bowl, combine the sliced plums, granulated sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss the ingredients together until the plums are evenly coated. Set aside to let the flavors meld.

Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. It’s okay if the edges are a bit uneven – this adds to the rustic charm of the galette.

Assemble the Galette: Spoon the plum filling onto the center of the dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough up over the filling, pleating as you go to create a rustic, free-form tart. The center will remain exposed.

Add Topping and Bake: Brush the edges of the dough with the beaten egg and sprinkle the coarse sugar over the top. Bake in a preheated 375°F (190°C) oven for 35-40 minutes, or until the crust is golden brown and the plums are bubbly and tender.

Cool and Serve: Allow the galette to cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful addition.

Chef’s Note: Feel free to experiment with other fruits if plums aren’t in season. Peaches, apricots, or berries would also work well. For a deeper flavor, consider adding a splash of vanilla extract to the plum filling or a sprinkle of almond flour to the dough for added texture. The galette can be made ahead and stored at room temperature for up to 2 days, or frozen for up to a month. Reheat in a 350°F (175°C) oven for a few minutes to crisp up the crust.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 slice, assuming 8 slices per galette.)

• Calories: 240 per slice
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 100mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g

Plum Galette offers a delicious blend of flaky pastry and juicy fruit, making it a charming and tasty dessert that’s sure to impress. Enjoy this simple yet elegant treat that celebrates the flavors of summer!

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