Sunday, September 12, 2010

Plum Galette

I have a wonderful friend with whom I get together as often as possible.  We have been cooking together for well over a decade (almost two...GAH!) and I cherish our times together.  I packed up the kids on Friday night and we had a sleepover at her house and spent all of Saturday cooking our little hearts out.  Here's one of the many things we made.  Uh-ma-zing!

Plum Galette


2 1/2 cups all purpose flour
2 sticks cold butter
ice water
1 teaspoon sugar
1 teaspoon salt

Whisk together in a food processor until it resembles sand.  Drizzle in approximately 1/2 cup of ice cold water or just enough so if you squeeze the dough in your hands, it will keep it's shape.  Form into a ball, flatten in into a disc, and cover with plastic wrap.  Refrigerate for an hour. 


1/4 cup toasted almonds
3 tablespoons sugar
1 tablespoon flour

In food processor, pulse all of the ingredients until it resembles sand.


Approximately 5 firm but ripe plums, halved and sliced. 
2 tablespoons heavy cream

Roll out dough into a circle about 1/4 inch on a lightly floured surface (we rolled it out on parchment paper)
Sprinkle almond filling around the dough leaving about 2 inches around the edge.
Gently place plums around the dough and fan out into a pretty pattern, leaving 2 inches around the edge.
Gently fold in the edges. 
Refrigerate for 20 minutes.

Preheat oven to 350
Brush the edges with cream and sprinkle sugar over the plums and the edges of the dough.  Bake for 70 minutes.
Serve while it is warm with a scoop of vanilla ice cream (this part is optional, but recommended).

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