Plum Galette Httpwwwsimplyrecipescom

facebook share image   twitter share image   pinterest share image   E-Mail share image

PLUM GALETTE



Plum Galette image

Provided by Amy Finley

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 15

Pate Sablee, recipe follows
Flour, for dusting
6 to 8 large plums, (about 1 1/2 pounds), cut into 1/4-inch wedges
2 tablespoons sugar
1/2 lemon
1 egg, beaten
1 tablespoons blanched, slivered almonds, toasted, optional
Special Equipment: A rimless baking sheet, pastry brush
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
10 tablespoons butter, cut in 1/2-inch cubes, chilled
1 egg yolk
2 tablespoons ice water
Special Equipment: A food processor

Steps:

  • Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
  • When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
  • In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
  • Yield: 1 tart shell
  • Prep Time: 15 minutes
  • Cook Time: none
  • Inactive Prep Time: 30 minutes
  • Ease of preparation: intermediate

More about "plum galette httpwwwsimplyrecipescom"

PLUM GALETTE - ONCE UPON A CHEF

From onceuponachef.com
Cuisine American, French
Total Time 1 hr 30 mins
Category Recipes
Published Aug 14, 2019


PRETTY PLUM GALETTE - PREP MY RECIPE
Dec 29, 2020 Line baking sheet with parchment paper and set aside. Using a zester, carefully zest an orange (avoiding the pith).; In a small mixing bowl or small measuring cup, add agave …
From prepmyrecipe.com


PLUM GALETTE WITH ALMOND FILLING - JULIA RECIPES
Nov 2, 2018 Refrigeration: Before storing the plum galette, allow it to cool completely at room temperature. This prevents condensation and sogginess from the fruit. Once cooled, wrap the galette tightly in plastic wrap or aluminum foil …
From juliarecipes.com


EASY APPLE PLUM GALETTE RECIPE - LITTLE SUNNY KITCHN
Aug 25, 2016 Apple plum galette is a rustic, yet elegant summer/fall fruit galette. You will love the flaky crust, and the sweet baked fruit. This simple dessert is super easy to make and very delicious! The reason why I love baking galettes …
From littlesunnykitchen.com


PLUM GALETTE RECIPE - SUR LA TABLE
Bake galette until the crust is deep golden brown and fruit is bubbling, 40 to 45 minutes. Use a metal spatula to lift the galette slightly and and check the underside of the crust, which should be a beautiful brown color. Transfer to a …
From surlatable.com


PLUM GALETTE RECIPE - FOOD & WINE
Mar 21, 2024 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 …
From foodandwine.com


PLUM GALETTE RECIPE - COOKIENAMEDDESIRE.COM
Sep 28, 2016 Putting together a plum galette is incredibly simple and can be a lot of fun! Mix together the dry ingredients for the galette dough and then cut in the butter. Add in iced water as needed just to make the mixture stick together …
From cookienameddesire.com


THIS FOOLPROOF PLUOT GALETTE IS THE EASIEST SPRING …
Jul 29, 2024 Preheat the oven to 350 F. Place dry mix in a bowl with 2/3 cup avocado oil and stir until combined. Add one cup of water to the mixture, one tablespoon at a time to form the dough into a ball.
From camillestyles.com


PLUM GALETTE + UPDATED FLAKY PIE CRUST RECIPE
Aug 7, 2015 Arrange the sliced plums in a series of concentric circles in the center of the crust, leaving a 2-inch border of dough around the edges. Fold the dough up around the filling.
From kitchenkonfidence.com


EASY PLUM GALETTE - CURLY GIRL KITCHEN
A few tablespoons of flour sprinkled over the dough help to thicken the plum juices so all that wonderful filling stays in the crust and doesn’t leak out. Plums. You can use red plums or black plums, or a mixture of both for this plum …
From curlygirlkitchen.com


PLUM GALETTE RECIPE - EPICURIOUS
Jan 24, 2012 With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.
From epicurious.com


EASY PLUM GALETTE: A SIMPLE RECIPE - ALL DAY IN THE OVEN
Aug 17, 2024 When you want to enjoy your leftover plum galette, reheating it is easy. Preheat your oven to 350°F/175°C. Place the galette on a baking sheet and heat for about 10-15 minutes, or until warmed through. This will help restore …
From alldayintheoven.com


PLUM GALETTE RECIPE - FOOD-WITH-STYLE.NL
Achieving a crispy crust for your plum galette involves using cold ingredients and proper technique. Make sure both the butter and your hands are cold when preparing the dough. …
From food-with-style.nl


PLUM GALETTE - SHARON PALMER, THE PLANT POWERED …
Aug 27, 2023 This Plum Galette recipe offers a healthy touch. This recipe is vegan, includes fruits and whole grains, and is very low in added sugars and salt. But this gorgeous plum galette is loaded with flavor, because it showcases the …
From sharonpalmer.com


PLUM GALETTE RECIPE - FOOD WITH STYLE
Achieving a crispy crust for your plum galette involves using cold ingredients and proper technique. Make sure both the butter and your hands are cold when preparing the dough. …
From food-with-style.com


PLUM GALETTE (SIMPLE, RUSTIC AND DELICIOUS DESSERT!)
Sep 13, 2016 For crust; 125 g (1 cup) spelt flour (or all purpose flour) 85 g (6 tbsp) cold butter; 1 tbsp coconut sugar (or raw cane sugar) ½ tsp salt; 1 large egg
From travellingoven.com


MADE THE PLUM GALETTE WITH POLENTA AND PISTACHIOS
I think mine needed them as there was not that much sweetness to them. They were quite tart so probably could have used some honey to balance it out. Loved the addition of polenta and …
From reddit.com


THE MOST DELICIOUS AND EASY PLUM GALETTE - MARILENA'S …
Sep 21, 2018 For the pate brisee: 1 ½ cups all-purpose flour; 1 ½ sticks cold unsalted butter, cut into ½-inch pieces; ¼ teaspoon salt; ⅓ cup ice water; For the fillilling:
From marilenaskitchen.com


Related Search