We at The Swoon Society like to eat and we love making food for friends. I made this fantastic plum galette for a dinner party last Saturday night. A galette is basically an open-faced pie where you pile the ingredients into the center of a pie crust and then fold the edges over the filling and—voilà—a quick, easy dessert that has so much damn rustic charm, your guests suspect you also churn your own butter.
When my husband Aaron proclaimed, “This is your best galette yet,” I knew I needed to share the love. Take it as your own, Swooners, and good luck with that butter churning.
Stuff Worthy Of Our Notice™ in this post:
PLUM GALETTE (adapted from Food & Wine magazine)
1 ½ cups all-purpose flour
1 ½ sticks cold unsalted butter, cut into pieces
¼ tsp salt
1/3 cup ice water
¼ cup plus 1/3 cup sugar
3 Tbsp ground almonds or almond meal (available at Trader Joe’s)
3 Tbsp all-purpose flour
2 ½ lbs plums, halved, pitted and cut into ½ slices
3 Tbsp unsalted butter, cut into small pieces
½ jar apricot preserves, slightly warmed
Combine the 1 ½ cups flour, 1 ½ sticks of butter, and salt in a food processor and pulse a few times (resist the urge to pulse more!). Add the ice water and pulse a few more times. You should still see chunks of butter in the dough. Gather dough into a ball and roll out on a lightly floured surface into a 16×18-inch circle about 1/8” thick. Roll dough around a rolling pin and transfer to a large, flat cookie sheet. Chill 30 minutes in the freezer (you can also make the night before, cover with plastic wrap, and keep in the refrigerator). Preheat oven to 400 degrees.
In a small bowl, combine ¼ cup of sugar with the ground almonds and flour and spread over the center of the pastry, leaving 2” around the edge. Arrange the plum slices in a decorative circular pattern, starting at the outside edge, and dot with the 3 small pieces of butter. Sprinkle all but 1 tsp of the 1/3 cup sugar over the plums. Gently fold the 2” edges of the pastry up over the fruit (if dough is too firm, let thaw about 10 minutes until pliable or it will break). Sprinkle the border with the remaining 1 tsp sugar.
Bake the galette on the middle rack in the oven for about an hour. The crust should be nicely browned. If any juice has leaked out onto the baking sheet, slide a knife under the galette to prevent it from sticking. Brush the apricot preserves over the fruit and crust. Let cool to room temperature and serve with freshly whipped cream, if desired.