This galette, which is a fancy name for a free form pie, completely changed my mind about plums. I enjoy plums, but have only had them raw as a summertime snack. This recipe caught my eye, as something new and different for me to try, and now I’m wondering why I’ve never made something like this before.
It turns out that baked plums are amazing. If you haven’t tried them before either, I would describe the flavor as a cross between a peach and a blueberry. Such a delicious combination!
And combine that flavor with a flaky, buttery pastry crust and you have yourself one amazing summer dessert. Summer is almost over (no!) and I’m holding on to every moment with wonderful seasonal dishes like this.
You should too.
Note: I’m currently on vacation! My husband and are on a cruise boat, sailing through the Mediterranean. I’ve got several pre-scheduled recipes to share with you while I’m gone that I hope you’ll like. Just know that I won’t be able to respond to any emails or comments until I return.
Adapted from Epicurious.com
Makes one 9 inch tart
Pastry dough for a single-crust pie (I like this one)
2 tablespoons all-purpose flour
8 tablespoons sugar, divided
4-5 red or black plums, pitted and sliced
1 tablespoon powdered sugar
Egg wash (one beaten egg + 1 tablespoon water)
Sweetened whipped cream, if desired
Preheat oven to 375 degrees F and line a sheet pan with parchment paper.
Roll out the pastry dough on a lightly floured surface to a 13 inch round. Transfer to the baking sheet.
Mix together the flour and two tablespoons of the sugar. Spread over the pastry dough, leaving a 1-inch border on the edge. Arrange the plums skin sides down on top of the sugar mixture in a single layer, then sprinkle with 3 tablespoons sugar. Fold in edge of the dough over the plums, pleating if necessary. Brush pastry with the egg wash.
Cover loosely with aluminum foil and bake for about 30 minutes. Remove foil and bake for an additional 5-10 minutes until pastry is golden brown and juices are bubbling.
Immediately sprinkle with powdered sugar and spoon juices from the bottom of the galette over the plums. This will help form a glaze. Move to a wire rack and cool to warm or room temperature. Slice and serve with whipped cream, if desired.