Indulge in the delightful flavors of summer with this delicious plum galette. Bursting with the natural sweetness of ripe, juicy plums and adorned with a golden-brown, flaky crust, this rustic dessert is a true celebration of the season. This traditional French pie crust called pâte brisée, which means “shortcrust pastry” forms a buttery, flaky and slightly crumbly crust, and the perfect foundation for a variety of sweet and savory delicacies. The addition of slivered almonds adds a delightful nutty crunch that perfectly complements the sweet plums. This versatile dessert can be enjoyed on its own or paired with a scoop of your favorite vanilla ice cream.
Ingredients
Pâte Brisée (pastry crust)
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks cold unsalted butter cut into 1/2 inch cubes
- 1/4 teaspoon Kosher salt
- 1/3 cup ice water
Galette Filling
- 2 1/2 cups plums halved, pitted and cut into 1/2-inch wedges
- 3 tablespoons all-purpose flour
- 1/4 (scant) cup granulated sugar or more if you want a sweeter filling
- 2 tablespoons unsalted butter cut into small pieces
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 cup slivered almonds
- 1 large egg for egg wash (optional)
Servings: servings
Instructions
Pâte Brisée (pastry crust)
- In the bowl of a food processor, combine the flour, butter and salt. Process until the mixture resembles coarse meal, about 8 to 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky. Squeeze a small amount together and if the dough is crumbly, add more ice water, 1 tablespoon at a time.
- Remove the dough from the food processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch in thickness. Using the rolling pin, drape the dough over the pin and transfer it to a rimmed baking sheet lined with parchment paper or a silicon baking pad. Chill the dough until firm, about 20 minutes.
Galette Filling
- Preheat the oven to 400° F. Place the sliced plums in a large bowl and add the flour, sugar, butter pieces, vanilla and lemon juice. Gently toss to combine. Spread this mixture evenly over the dough to within 2-3 inches of the edge. Fold the edge of the dough up over the plums to create a 2-inch border. Sprinkle the slivered almonds over the top of the plum filling. This step is optional; brush the pastry dough with the egg wash to promote browning and then sprinkle the crust with a bit of sugar.
- Bake the galette on the middle rack in the oven for about 50-60 minutes, until the fruit is very soft and the crust is nicely browned. Let the galette cool to room temperature before serving.