I have been enjoying baking with the bounty from my farmer friend of late. We had 20 pounds of prune plums land on the doorstep the other day, along with 14 pounds of Gala apples and 20 pounds of Bosc pears. So we are munching, chomping and baking over here. This galette is a recipe from Jacques Pepin found on Food & Wine. It's a quick and easy recipe that has a layer of almond flour/sugar/AP flour that makes it just that much better. I have changed the oven temperature to be 375F from the original as I find that works better. Also I have make it with WAAAYY less sugar and it has been delicious, I have also made it as is, it's always good.
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 teaspoon salt
- 1/3 cup ice water
- 1/4 cup plus 1/3 cup sugar (I usually stick to 1/4 cup here as well)
- 3 tablespoons ground almonds
- 3 tablespoons all-purpose flour
- 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges. (I used prune plums in the galette pictured and just halved them)
- 3 tablespoons unsalted butter, cut into small bits
- 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
Make the Pate Brisee
Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 375°.
Make the filling
In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.
Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.