FÊTE & FORAGE

beautiuful LIVINg, bountiful FOOD

I call galettes “lazy pies” because they are easier and less time-consuming to make. From the Norman word gale, or flat cake, galettes are any cake or pastry that doesn’t require a baking tin. These rustic beauties are party pleasers . . . even for a party of one.

I had no intentions of make a plum galette today. Rather, I had plans to relax after a busy week. As I wandered past these beauties at the fruit stand, life instantly changed. 

These beauties stopped me in my tracks. I was so drawn to the veiny green, purple, and brown fruit, I’ve never seen plums like these before. I had photograph these earthy, rustic gems. While a little hesitant, I was curious to taste them. I feared they would be too tart as plums can sometimes be. (Truth be told, plums are not my favorite.) I favor the sweet, less bitter taste of peaches and nectarines. But these plums didn’t disappoint. The vibrant color and grainy texture of the flesh surprised me. The taste delighted me. They were luscious, like a firm apple in character, with a bit less tang and a lot less bite. With cinnamon, nutmeg, and apricot glaze enveloped in a flaky, buttery crust, these were scrumptious and enjoyed fully within hours.

Black Plum Galette

Yields Approximately 1 8″ Pie |  Prep Time :15 | Total Cook Time 1:00   

INGREDIENTS 
  • 9″ pâté (store bought pie crust works as well)
  • 4-6 medium ripe black plums (if you use other plums, be sure to choose a freestone / not cling variety).
  • 2 tbsp. strained apricot preserves
  • 1 tbsp. granulated sugar
  • 1 tbsp. turbinado (raw) sugar to sprinkle on top
  • 1 tbsp. flour
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. lemon juice
  • 1 tsp. butter cut into small cubes
  • egg for egg wash
  • 2 tsp. water
EQUIPMENT 
  • baking sheet
  • parchment paper
  • pastry brush
  • whisk 
DIRECTIONS 
  1. Preheat oven to 375°.
  2. Line baking sheet with parchment paper.
  3. Roll out dough, place onto a lined baking sheet, then place in the fridge to chill (at least 15 minutes).
  4. Cut plums into wedges, about 12 pieces per plum. Be sure to choose freestone plums as they will release cleanly from the pit.  Cling plums will be difficult to cut and will not create nice wedge shapes.
  5. In a bowl, toss plums with sugar, cinnamon, flour, nutmeg, lemon juice, and butter cubes until well coated.
  6. Dump or neatly arrange coated fruit into the center of chilled pastry.
  7. Fold crust and pinch into pleated edges or other design, being sure it doesn’t crack or tear and it contains all of the fruit.
  8. Whisk one egg with 2 tsp. water to create egg wash, which gives crust a golden brown hue. Brush on outer edges of crust.
  9. Sprinkle the crust with turbinado sugar.
  10. Brush fruit with strained apricot preserve.
  11. Bake for 40-50 minutes, until crust is golden brown.
  12. Brush with apricot glaze once more if fruit appears dried out.
  13. Cool and eat.

Black Plum Galette

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