The Friday Baking Project Plum Galette

Yield: 1 galette

# of Servings: 8 to 10

Ingredients:

P¢te Bris©e 2

Filling:
¼ cup (1.75 oz / 51 g) sugar
3 tbl (.8 oz / 22 g) ground almonds
3 tbl (1.1 oz / 31 g) all-purpose flour

2 lb (907 g) large plums, pitted, quartered and sliced into ¼â€œ pieces, should yield 6 cups of sliced plums
2 tsp fresh lemon juice
â…“ cup + 1 tbl (2.9 oz / 82 g) sugar
1 pinch salt

3 tbl (1.5 oz / 43 g) unsalted butter, cut into small pieces

Finishing: (optional)
1 large egg, beaten
1 tbl (.5oz / 14 g) turbinado sugar
Serve with:
Cinnamon Ice Cream

Special tools and equipment needed:

• Heavy cookie sheet, preferably half-sheet pan size (12†by 18â€) lined with a silpat or parchment paper.
• Melon baller
• Rolling pin

Pre-recipe preparations:

• Remove pastry dough (P¢te Bris©e) from the refrigerator 30 minutes prior to making the galette. The dough should be cold, but malleable.
• Rinse plums and set aside to dry.
• Preheat oven to 400 °F

Directions

Roll out the dough:

1. On a flour-dusted counter, roll out the dough to a 13†circle, about ⅛†thick.
2. Roll dough over the rolling pin and drape over the baking sheet. Place in refrigerator to chill.

Filling:

1. Combine the flour, ground almonds, and sugar in small mixing bowl. Set aside.
2. Cut plums in half, remove pit, quarter and slice into ¼â€œ slices. Place slices in medium mixing bowl.
3. Add lemon juice, stir to combine. Add sugar, salt, and stir well.

Construct the Galette:

1. Remove dough circle from the refrigerator.
2. Spread the ground almond mixture over the dough, leaving a 2†edge.
3. Spread the plum slices over the ground almond mixture, again leaving a 2†edge.
4. Bring the empty edge of the dough over the plums. Place the butter pieces randomly over the plum slices. Place baking sheet and galette in the refrigerator for 15 minutes.
5. Optional: using a pastry brush, brush the dough with the eggs. Sprinkle with the sugar, being careful to not spill sugar on the baking sheet as it will burn.
6. Bake for between 50 minutes and one hour. The crust, should be golden brown, and the plums tender (test with a sharp paring knife).
7. Let the galette cool for 5 minutes. Slide an offset spatula, or metal tart shell bottom carefully remove it to a large cutting board or serving dish. There may some caramelized fruit juices that have leaked out onto the baking sheet that can make this a little challenging.
8. Serve warm or at room temperature.
9. Place a plate or cardboard circle in the center, and dust the edge with confectioners’ sugar just prior to serving.
10. Serve with Cinnamon Ice Cream, Vanilla Ice Cream  or crème fra®che
11. Left-over galette may be stored at room temperature for up to 2 days. A left-over slice with morning is a pretty sweet way to start the day.

Baking tips:

• It is not uncommon for galettes to leak some fruit juices during baking, which will unfortunately cook on the baking pan. This won’t affect the galette once it is lifted off the pan.