How To Make Plum Galette
Juicy plums are enveloped in a flaky and buttery crust for this plum galette, a rustic dessert that’s perfect for summer.
Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped. Transfer the almonds to a small bowl and set aside.
To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine.
Add the cold butter and process just until the butter is the size of peas. Sprinkle the cold water over the mixture and process until just moistened and very crumbly.
Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk.
Flour work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick.
Transfer the dough to the parchment-lined baking sheet and refrigerate while preparing the plums.
Cut the plums into ¼-inch thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-inch circle about ⅛-inch thick.
Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly.
Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup of the granulated sugar.
Arrange the plum slices on top in overlapping concentric circles to within about 2½-inch of the edge.
Sprinkle the remaining ⅓ cup sugar over the plums.
Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust.
Chill the assembled galette in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 350 degrees F and set an oven rack in the center position.
Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. Transfer the pan to a rack and let cool.
While the galette cools, make the optional glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling. Using a pastry brush, brush the plums with the jam until glistening.
Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature.
The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.
- Calories: 333.89kcal
- Fat: 16.85g
- Saturated Fat: 7.81g
- Trans Fat: 0.47g
- Monounsaturated Fat: 6.08g
- Polyunsaturated Fat: 1.76g
- Carbohydrates: 41.99g
- Fiber: 2.61g
- Sugar: 19.20g
- Protein: 5.74g
- Cholesterol: 50.36mg
- Sodium: 157.56mg
- Calcium: 39.25mg
- Potassium: 197.03mg
- Iron: 1.74mg
- Vitamin A: 115.35µg
- Vitamin C: 5.83mg
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