Plum Galette
A plum galette made with fresh, juicy plums and crisp, buttery, homemade pastry crust.
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Ingredients
- ½ recipe all-butter pie dough
- 3 tbsp all-purpose flour
- 6 red or black plums, halved, pitted and sliced into 1/8 inch slices
- ¼ cup + 1 tbsp granulated sugar, divided
- ¼ tsp ground cinnamon
- pinch ground cardamom
- 1 ½ tbsp cold butter, cubed
- 1 tbsp milk
Instructions
- Preheat the oven to 375 F, and line a baking sheet with parchment paper.
- Prepare 1/2 the recipe for all-butter perfect pie dough. If preferred, you can make the full pie dough recipe, and freeze half the dough for another galette or single crust pie.
- Roll the dough out to about 12 inches in diameter. Place the dough on the baking sheet, and sprinkle the dough with the 3 tablespoons flour, leaving a 2 inch border all the way around.
- Arrange the plum slices on the dough.
- Combine 4 tbsp of the sugar with the cinnamon and cardamom, and sprinkle the mixture over the plums. Place the cubes of cold butter over the plums.
- Fold the edges of the dough up, crimping it to keep it in place. Brush the edge of the dough with the milk, and sprinkle with the remaining 1 tbsp sugar.
- Bake the galette for about 40-45 minutes, until the crust is crisp and golden brown, and the plum juices are bubbling. Cool for about 30 minutes, and serve warm or at room temperature.
Notes
Fruit galettes are best eaten the day they're made, but leftovers can be stored, loosely covered at room temperature, for up to 2 days.
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