Monday, October 11, 2010

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? 

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! 

1 comment:

  1. Looks delightfully delicious! I bet the Galette tastes wondeerful too.