Pluot Lime Galette Recipes

PLUOT LIME GALETTE

Steps:

• Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
• Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
• Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
• Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.

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

PLUOT GALETTES WITH APPLE MINT AND CALVADOS-LACED WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• Pulse together 1 1/2 cups of the flour, 10 tablespoons of the butter and the salt in a food processor. While pulsing, add just enough water for the dough to come together. Remove to a counter and knead a couple times. Wrap in plastic wrap and chill for 20 to 30 minutes.
• Remove the dough from the fridge and cut into four pieces. Roll out into 10-inch rounds on floured parchment paper and slide onto parchment-lined baking sheets.
• In a small mixing bowl, stir together the ground almonds, granulated sugar and the remaining 3 tablespoons flour. Sprinkle the mixture over the pastry rounds.
• In a medium mixing bowl, sprinkle the sliced pluots with some granulated sugar and half of the apple mint and toss. Place the pluots in the middle of each pastry round and gently fold the pastry up and around the fruit. Brush the top and edges of the dough with some egg wash and sprinkle with turbinado sugar. Dot the pluots pieces of the 2 tablespoons butter.
• Place in the oven and bake for 15 minutes, or until the crust is golden brown and the bottom is cooked through.
• While the galettes are baking, melt the plum preserves in a small saucepot, just to soften. Brush the melted preserves on the crusts as soon as the galettes come out of the oven, and sprinkle with the remaining apple mint.
• Whip the cream with an electric mixer. Add a sprinkle of superfine sugar and a dash of calvados and mix in.
• Dollop the galettes with whipped cream and serve.

PLUOT LIME GALETTE

Steps:

• Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
• Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
• Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
• Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.

THE MOST DELICIOUS AND EASY PLUM GALETTE

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.