City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Plum Galette
By Kathy Richardier

Nov/Dec 2011

This is a recipe I made up using David Lebovitz’s sweet galette dough recipe from the web site. Plums are moist, but not too moist, and all you have to do is embellish the fruit with some sugar. Try other fruits, like pineapple, or mix up a variety of fruits. Remember that your filling can be in slices or chunks and it doesn’t have to be “arranged” perfectly. Rustic is always the operative word. You can also use puff pastry for this.

Sweet Galette Dough:

2-1/2 c. all-purpose flour

2 T. sugar

1/2 t. salt

8 oz. (16 T.) chilled unsalted butter, cut into 1/2-inch pieces

5 oz. (about 2/3 c.) ice water


sliced ripe purple plums (still a bit firm), brown sugar, toasted sliced almonds

Mix the flour, sugar and salt in a large bowl. Cut in the chilled butter using a mixer, food processor or pastry blender, until the butter is evenly distributed but still in large pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together. Don’t over-mix. Gather the dough together – don’t worry if you see streaks of butter – and shape it into two discs. Wrap the discs in plastic and refrigerate them for at least 1 hour. (Yields enough dough for two galettes, about 11 inches in diameter.)

Preheat the oven to 375°F. Roll out one dough disc on a floured surface with a floured rolling pin, lifting and turning the dough so it doesn’t stick. Move it to a parchment-lined baking sheet (or a pizza stone) and fan the plum slices in the centre, leaving about 2 to 2-1/2 inches around the edge to fold over. Sprinkle the plums with sugar then with almonds. Fold the edges of the dough over the fruit in a rustic fashion and bake the galette for 35 to 45 minutes, until golden. Let stand about 10 minutes before serving. Cut into wedges and serve plain or with vanilla ice cream or whipped cream. Serves 4 to 6.