rustic plum galette
i fancy myself a pie girl.
however, i don't fancy making pies on beautiful sunday afternoons following a boozy brunch & before hosting family bbq.
instead i make galettes; the rustic, simple, sister to the pie, dessert that is every bit as impressive as those ridiculously handcrafted pies you see on pinterest, but with about 99% less stress.
this weekends version is courtesy of jacques pepin and features the ever popular stone fruit; plums.
pate brisee1 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
filling1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 lbs large plums; halved, pitted and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
method: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-by18 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 oven to 400F.
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 boarder. (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.
recipe: courtesy: jacques pepin | food & wine