Apron Adventures - Plum Galette

fresh from the orchard and ready for a delicious Plum Galette

pate brisee

2 1/2 cups all purpose flour
1 teaspoon salt
8 ounces chilled unsalted butter (2 sticks; frozen then cut into cubes)
1/2 cup water

In the bowl of processor fitted with the metal blade, pulse flour and salt.

Add the butter; pulse until mixture resembles coarse meal; about 15 seconds.

With machine running add water in a slow steady stream; process until dough just holds together.

Turn out onto lightly floured surface; roll in rectangle shape 1/8 inch thick.


Fold and transfer to parchment paper lined baking sheet.

Plum Galette filling

1/2 cup nuts

2-3 tablespoons brown sugar
1 tablespoon cornstarch

1/4 teaspoon salt

Chop in bowl of processor until nuts fine bits.

Pour over dough leaving a 1 inch edge.

Slice plums and arrange over nut mixture.

Fold over edges and lightly brush dough with egg wash (1 egg, lightly beaten).

Chill 30 minutes in refrigerator.

Bake 10 minutes. Reduce heat to 400 degrees; bake 30 minutes more or when plums are soft.

Cool to room temperature.

Heat plum, red-currant, apricot, or grape jam until melted and drizzle over the plum slices.

ENJOY!