Plum Galette
Sarah Carey prepares a delicious plum galette and shows other plum dishes from Everyday Food.
Plum Galette
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Plum Galette
Sarah Carey prepares a delicious plum galette and shows other plum dishes from...
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Everyday Food, September 2009
- Prep Time 30 minutes
- Total Time 1 3/4 hours, plus chilling
- Yield Serves 8
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Ingredients
- 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 5 tablespoons plus 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup ice water
- 1/4 cup whole, skin-on almonds, toasted
- 5 to 6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
- 1 to 2 tablespoons heavy cream
Directions
- In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Dont overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
- Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.
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What an exquisitely rustic and delicious recipe! My only alterations are: Add 2 Tblsp oif Vodka and 1/2 tsp of good vanilla to the iced water for the crust (makes crust so much easier to roll out ad improves texture). Also, I dotted the surface of the plums with small pieces of butter before baking. My guests ADORED this galette3, and all asked for the recipe (I gave you full credit, Martha!)
Which plumbs were supposed to be avoided, because they're too juicy?
Big hit at our house, fantastic!
Love it, love it, love it! I brushed the crust with an egg wash. I will definitely use sanding sugar next time as it makes it so beautiful and glittery.