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HOLY FOOD GODS I'M IN LOVE WITH A DESSERT. I'm not a person who loves sweet things. Give me a bag of potato chips over a cupcake any day. But this. THIS IS GOOD, Y'ALL. Buttery, crispy pastry and juicy home-grown stone fruit baked to golden lusciousness.  I stole a bushel of pluots and plums from my mom's garden before I returned to L.A. with this dessert in mind. Borrowed mostly Jacques Pepin's recipe, I made a few tweaks to minimize the sweetness and add some crunch.  Pssst...eat this for breakfast to start your day on a truly joyful, hedonistic note. 

Ingredients:

Crust:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

Filling:

  • 1/4 cup white sugar
  • 1/3 cup turbinado sugar
  • 3 tablespoons almond meal
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds plums and pluots cut into 1/2-inch wedges
  • 3 tablespoons unsalted butter, cut into small bits
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Directions:

  1. PASTRY: Preheat oven to 400 degrees. Put the flour, butter and salt in a food processor and process for 5 seconds until you get pebble-sized chunks of butter Add the ice water and give it a whir for another 5 seconds, just until the dough comes together. 
  2.  Gather the dough into a ball and roll it out on a lightly floured surface. Create an oval about 18 inches long and about 1/8 inch thick. You can roll the dough out thinner if you prefer less pastry in each bite. Transfer the dough to a baking sheet and chill in the refigerator for 20 minutes. 
  3. FILLING: Combine white sugar with the ground almonds and flour and spread this mixture in the center of the dough, leaving a 2 inch border on all sides. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the turbinado sugar over the fruit. Fold the edge of the dough up over the plums. Don't worry if it looks ugly--this is a rustic dish! Sprinkle the border with the reserved 1 teaspoon of turbinado sugar.
  4.  Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is golden. 

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