It's monday morning, the and weather is getting cooler, and cooler still it will get. Need something to warm up my heart... It's pastry time!
Galettes are essentially a free-form pie in a way. Rustic and elegant in its own way that a pie could never be. What's not to love?
1- Have fun with the fillings. Change it up with whatever's in season or whatever you like.
2- To cut a plum, half it all the way around, then twist the two halves to remove half of the flesh off. Using a spoon or the edge of a small paring knife, take out the pit carefully.
3- Adjust the sweetness according to your batch of fruit or fruit of choice.
1 9-inch store-bought pie crust or pate brisee
1/3 cup sugar
1/8 cup powdered sugar
2 tbsp water
Preheat the oven at 400°F (205°C).
Wash and cut the plums into wedges. Then toss it well with the sugar.
Roll out the pie crust onto a flat surface.
Place the plum fillings onto the center of the pie crust.
Then fold the pie crust inwards, overlapping as needed to finish.
Mix the egg with 2 tablespoon of water, and beat lightly.
Using a soft brush, brush a layer of egg wash on the folded areas of the crust.
Sprinkle just a little sugar over the galette.
Bake it for 15-20 minutes or until crust is golden brown and filling softened.
Remove the galette from the oven, and dust powdered sugar on top.Cool it on a rack before serving.
Good luck and enjoy a slice!