Plum Galette

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? 

Tips/Ideas:  

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.

Plum galette

1 9-inch store-bought pie crust or pate brisee

4 plums

1/3 cup sugar

1/8 cup powdered sugar

1 egg

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!