Most of us are familiar with fruit pies and tarts. There’s nothing quite like the smell of freshly baked pastries wafting from the kitchen of our favorite bakery. One pastry that you may or may not have heard of is the galette. Similar to that of a pie but with less steps involved, this rustic dessert has become a new favorite in our book. While we still love ourselves a great slice of pie, we must admit–galettes are “in” more than ever this summer. Asymmetrical edges? Love it! Bubbly leakage? Can’t get enough! Can you see where we’re going with all this galette love here?
The summer has given way to plenty of wonderful stone fruit this season and if there are any more ways to enjoy them, you can bet we’re doing our research. We’ve noticed, however, that plums seem to get traded out in favor of their more popular counterpart–the peach. Well, we’ll be having none of that in this recipe. Plums contain a high level of pectin on their own, meaning that simply baking them will form a delicious caramelized, jam-like filling. Couple that inside a buttery pie crust and we have this week’s recipe that we can’t get enough of.
Yields: 6-8 servings
Prep Time: 40 minutes
Bake Time: 40 minutes
Cool Time: 30 minutes
For the crust:
- 1 cup of flour
- 1 egg, beaten
- 6 tablespoons of butter, cold, cut into 1/2 inch cubes
- 3 tablespoons of cold water
- 1 teaspoon of sugar
- 1/8 teaspoon of salt
For the filling
- 6 plums
- 1 tablespoon of flour
- 1 tablespoon of sugar
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of lemon zest
1. Pulse the butter, flour, sugar and salt into a food processor until mixed together coarsely.
2. Move the dough to another bowl and add the water one tablespoon at a time while stirring constantly.
3. Dust a flat surface with a bit of flour and roll the dough out to make it about 1.5 inches thick. Place dough in the refrigerator for about half an hour.
4. While the dough is chilling, cut the plums into thin slices.
5. Mix the plums in a separate bowl with the cinnamon, sugar, lemon zest and flour.
6. Take the dough out of the refrigerator and let it sit for 15 minutes to soften. Once it has softened, roll it out on a lightly floured surface.
7. Place the dough on top of lightly floured parchment paper. Arrange the plums in the center of the dough, leaving a 2-inch border on all sides.
8. Fold the edges of the dough over one another, leaving the center visible.
9. Preheat the oven to 375. Once the oven is heated, bake the galette for about 40 minutes.
10. Remove from the heat and cool on a rack for 30 minutes before serving.