PLUM GALETTE

The French term galette is used to designate different types of round and flat crusty cakes. I think of a galette as a rustic, free from pie. The ones I have come across usually have a mound of fruit on top of a flaky crust, that is folded and pleated along the outer edge to encompass the filling.

The following recipe is for a plum galette, but any combination of fruit, extracts and spices will work. As I mentioned, it is rustic and free form, which to me translates to creative and inventive.

If you do not want to make your own pastry crust, a store bought refrigerated pie crust would also work.


Plum Galette

6-7 large plums halved, pitted, and each cut lengthwise into 8 wedges
2 T semolina flour or cornmeal
3 T granulated sugar
1 t cinnamon
1 t almond extract (optional)
1/4 t ground cardamom (optional)
Sparkling or turbinado sugar (optional)

1 recipe pastry dough (see recipe below) or 1 store bought refrigerated pie crust


Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.

In a bowl combine the plums, 2 tablespoons of the sugar, cinnamon and extract and cardamom, if using. Stir to evenly coat the fruit.

Roll out the pastry dough into a 13-15 inch circle, on a lightly floured surface. Transfer to the parchment lined baking sheet.

Stir together semolina flour/cornmeal and remaining 1 tablespoon sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.


Sprinkle the crust with the sparkling/turbinado sugar.


Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until 15-20 minutes more, until fruit is tender, juices are bubbling and crust is golden brown.


Pastry Dough

1 1/2 cups all-purpose flour
Rounded teaspoon salt
1 t sugar
1 stick cold unsalted butter, cut into 1/2-inch cubes
3 to 5 T ice water

Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.