It’s funny how quickly we get wrapped up in making plans for the future. We plan for vacations, we plan our careers as best we can, we plan evenings out with friends. I love planning and revel in locking in those last minute details about an event of the future, but how often does said event turn out as perfectly as planned?
Galettes are among my favorite perfectly imperfect desserts! They look rustic and beautiful, and come together fairly easily in not much time at all and with very little planning needed. The only real equipment required is a baking sheet and something to roll the piecrust with.
Did you notice I didn’t say you need a rolling pin? I lost mine when I most recently moved because it actually belonged to my roommate. For this galette and for the last batch of cookies I made with friends, I floured up a bottle of wine to substitute a traditional rolling pin. Hey, whatever works!
I’ve made a similar berry and frangipane version in the past, but called it a crostata. The name can vary depending on whether you’re leaning toward Italian (crostata) or French (galette) but both stand for a free form pie. Lazy pie if you will!
After featuring a similar stone fruit gallete recipe at NoshOnIt from Audra at The Baker Chick, I’m leaning toward the French today.
Vanilla Plum Galette (Inspired by and adapted from Technicolor Kitchen):
Makes 1 galette, enough for 6-8 people
- 1 1/4 cup flour
- 3 tablespoons sugar
- 8 tablespoons (1/2 cup) frozen butter, cut into dime sized pieces
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- Cut butter into flour and mix with hands, breaking down butter until the largest piece is no bigger than a pea
- Add sugar and salt and mix until incorporated
- Add water 1 tablespoon at a time until dough is just sticky enough to bind together into a single clump
- Mold into a disk shape, wrap in plastic wrap and refrigerate for at least 1 hour
Vanilla Plum Filling:
- 1/2 cup sugar
- 1 tablespoon corn starch
- 8-10 tiny plums
- 1 pinch salt
- 1 vanilla pod, seeds scraped out
- Mix together sugar and vanilla seeds and allow to sit for about 5 minutes
- Add cornstarch and salt and set aside
- Slice plums into thin crescents and toss in sugar mixture (the mixture will absorb excess juice)
- Roll out dough onto a well-floured surface until you have a somewhat round base that is about 13 inches in diameter
- Move to a prepared (with flour or parchment paper) baking sheet
- With a fork, arrange plum slices in a spiral, starting at the center of the dough and top with about 1 tablespoon of liquid (more than this may result in a soggy galette)
- Fold dough edges over to completely contain the plum filling
- Refrigerate for at least 30 minutes and preheat oven to 400 degrees F
- Bake at 400 degrees F for 40 minutes, turn down the heat to 350 degrees F and bake for another 20-25 minutes or until the crust is golden and the filling is bubbling (If the crust begins to brown too much, cover with aluminum foil)
- Allow galette to sit for 30 minutes before serving
Note: I had some leftovers two days later and while still tasty, this is best served the same day while the crust is really crisp and flakey!