PLUM GALETTE
Steps:
- Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
- Preheat the oven to 350 degrees F.
- Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
- When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
- In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
- Yield: 1 tart shell
- Prep Time: 15 minutes
- Cook Time: none
- Inactive Prep Time: 30 minutes
- Ease of preparation: intermediate
PLUM GALETTE WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 425 degrees F.
- For the pastry: Roll the short crust pastry 1/4-inch thick and cut into 6 (6-inch) rounds.
- Refrigerate the pastry rounds for at least 30 minutes. Cut 5 evenly spaced 1-inch slits around the edge of each pastry round (perpendicular to the edge).
- Whisk together the egg yolk and water to make an egg wash. Brush the edge of the pastry with egg wash.
- For the filling: Toss the plums with the brown sugar and cardamom. Pile an equal amount of plum mixture in the center of each pastry round. Fold the pastry around the plums, overlapping the pastry at the slits, and press firmly to seal. Place the galettes on a parchment paper lined baking sheet. Brush the outside of the pastry with egg wash.
- For the streusel topping: Combine the flour, sugar and cinnamon together. Using your fingers, cut the butter into the flour mixture until it resembles cornmeal. Sprinkle the streusel on top of each galette.
- Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake for 20 minutes longer. Serve warm.
- Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
- With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
- Preparation Time: 10 minutes
- Inactive Time: 30 minute
PLUM GALETTE
Categories Dessert Bake Plum Cognac/Armagnac Fall Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
- Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
- Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
- Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
- While galette cools, stir together crme frache, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
THE MOST DELICIOUS AND EASY PLUM GALETTE
A buttery and flaky crust and a simple but delicious filling, this easy plum galette is a real winner!
Categories Dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Make the pate brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be visible and in small pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; you should still be able to see the butter bits.
- Form the dough: Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough, into a 16" to 17" round, about ⅛" thick. Drape the dough over the rolling pin and transfer it to a large baking sheet, lined with parchment paper. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
- Make the filling: In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2" of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 2 teaspoons of the remaining ⅓ cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2" border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 2 teaspoons of sugar.
- Bake the gallete: Place the galette in the middle of the oven and bake for about 45 minutes to 1 hour, until the fruit is very soft and the crust is nicely browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit. This will give them a nice glaze. Let the galette cool to room temperature before serving.
PLUM GALETTE, HTTP://WWW.SIMPLYRECIPES.COM
Steps:
- 1 If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out. 2 In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour). 3 Preheat oven to 375°F (190°C). Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. 4 Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible. 5 If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar. 6 Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving. Simply Recipes http://www.simplyrecipes.com Read more: http://www.simplyrecipes.com/recipes/plum_galette/#ixzz3icFvNm19
PLUM GALETTE
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.with rack in lower third. On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.
- Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.
- Bake 10 minutes. Reduce oven heat to 400 degrees. Bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices. Serve.
PLUM GALETTE
This plum galette is a sweet addition to any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
- In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
- In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
More about "plum galette httpwwwsimplyrecipescom"
PLUM GALETTE - ONCE UPON A CHEF
2019-08-14 Step 3: Prep the Plums & Assemble the Galette. Cut the plums into 1/4-in-thick slices; set aside. Take the dough from the fridge and slide the …
From onceuponachef.com
Cuisine American, FrenchTotal Time 1 hr 30 minsCategory DessertsCalories 399 per serving
From onceuponachef.com
Cuisine American, FrenchTotal Time 1 hr 30 minsCategory DessertsCalories 399 per serving
- In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside.
- Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.
- Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
PLUM GALETTE RECIPE - JACQUES PéPIN | FOOD & WINE
2013-12-07 Chill the dough until firm, about 20 minutes. Preheat the oven to 400°. make the filling. Step 1. In a small bowl, combine 1/4 cup of the sugar …
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2015-08-11 Make the dough for the galette: If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and …
From simplyrecipes.com
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From simplyrecipes.com
5/5 (6)Total Time 2 hrs 20 minsCuisine AmericanCalories 465 per serving
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Preheat the oven to 180°C fan-forced. To assemble the galette, roll out the cold dough on a sheet of baking paper to a round of approx 30cm. Lightly score a 2 inch border the whole way around the pastry round. In a small bowl, combine the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of ...
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From csrsugar.com.au
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From lastingredient.com
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2014-06-18 Chill for at least 2 hours or overnight. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle about 9 inches in diameter. Use a knife or pizza cutter to even the edges and move the dough to the prepared baking sheet.
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2018-11-02 Set aside. 2 1/2 pounds (1200 g) dark plums. Prepare the almond paste. In a small bowl, combine 1/4 cup of the sugar with the ground almonds, flour and rum. Combine well with spatula. Set aside. 3 tablespoons (25 g) ground almonds, 1/4 cup (50 g) sugar, 3 tablespoons (25 g) all-purpose flour, 1 teaspoon rum.
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The glaze 1 Place the pot with the grated plums and sugar over high heat and bring to a boil.Turn the heat down and cook over medium-high heat for 6-7 minutes or until slightly thickened. Pass through a fine mesh sieve, discard the pulp and set the glaze aside.
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The Simply Recipes Team. Simply Recipes is a trusted resource for home cooks with more than 3,000 tested recipes, guides, and meal plans, drawing over 15 million readers each month from around the world.
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2020-09-15 Slice up the plums and mix them with part of the sugar for about 10 minutes to release their juice. Discard the juice and mix the plum with the rest of the sugar, salt, cinnamon and tapioca flour (or cornstarch). Assemble the plum slices in concentric circles leaving a border with enough crust to fold over. Brush the exposed crust with egg wash ...
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Step 3: Make the filling. In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over ...
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PLUM GALETTE | PLUM GALETTE RECIPE | EAT THE LOVE
2018-09-10 Combine the flour, sugar, and salt in a large bowl. Stir vigorously together with a whisk until the ingredients are evenly distributed. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients.
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PLUM GALETTE | PUNCHFORK
Plum Galette, a vegetarian recipe from Simply Recipes. 1 1/4 cup (160 g) all purpose flour; 1 teaspoon sugar; 1/2 teaspoon salt; 5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137 g), cut into cubes; 1/4 cup (57 ml) sour cream; 1 egg, beaten, for egg wash (optional); 1 teaspoon cream for egg wash (optional); 6-8 tart plums and/or pluots, pitted and sliced (about 1 1/4 pounds or …
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From michellesipsandsavors.com
From michellesipsandsavors.com
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From dessertfirstgirl.com
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2020-05-01 Use 2 and 1/2 cups of sliced banana. No need to mix with cornstarch unless you are using banana and another fruit listed above. Add a dash of cinnamon, the lemon juice (to prevent browning), and use brown sugar instead of granulated sugar. Serve the mini galettes plain or with ice cream, whipped cream, or even salted caramel drizzled on top.
From sallysbakingaddiction.com
From sallysbakingaddiction.com
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From foodnetwork.ca
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From fortheloveofcooking.net
From fortheloveofcooking.net
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From theinsufficientkitchen.com
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In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour). Preheat oven to 375˚F. Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet.
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From boglewinery.com
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Refrigerate for 30 minutes. Preheat oven to 400°F and place a rack in the lower third. Use a paring knife to cut and pit the plums; slice plums into ½-inch-thick wedges. Place the prepared fruit into a medium bowl and toss with granulated sugar and flour. Mound the fruit mixture in the center of the chilled dough round, leaving a 1 ½-inch ...
From surlatable.com
From surlatable.com
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From poshplate.us
From poshplate.us
PLUM GALETTE : RECIPES - COOKING CHANNEL
Preheat the oven to 350 degrees F. Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so ...
From cookingchanneltv.com
From cookingchanneltv.com
PLUM GALETTE | SAVEUR
2019-08-21 Make the galette: Place a rack in the lower third of the oven and preheat to 400°F. Lightly flour a large sheet of parchment paper and a rolling pin. Retrieve and unwrap 1 disk of dough (reserve ...
From saveur.com
From saveur.com
SUMMER PLUM GALETTE - MY STUDIO KITCHEN
2020-08-14 Tips for the Plum Galette: My pie/tart skills went up a notch when I purchased this rolling pin. Parchment definitely helps rolling out the dough and transferring to the baking sheet. Do not handle the dough too much. Make sure the butter is very cold before mixing. Don’t worry too much about how the rumpled crust looks when you fold over the plums. Once it bakes it …
From mystudiokitchen.com
From mystudiokitchen.com
PLUM GALETTE RECIPE - MYGOURMETCONNECTION
2017-07-04 What Is A Galette. Galette is a rather generic French term that can be used to describe various types of sweet and savory tarts, but most commonly, it refers to rustic, fruit-filled tarts like this one.. Stone fruits like plums, peaches, nectarines, and apricots are all a great match for the simple style of a galette, and you can even use blueberries or strawberries (see our …
From mygourmetconnection.com
From mygourmetconnection.com
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