Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
- 4-5 ripe plums, pitted and sliced
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, melted
- 1 tablespoon milk
- 1 tablespoon turbinado sugar
Special Equipment Needed:
- Parchment paper
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In a large bowl, whisk together flour, granulated sugar, and salt.
2. Add cold, cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F.
6. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. In a small bowl, mix together brown sugar, cinnamon, ginger, and nutmeg.
9. Arrange the sliced plums in the center of the dough, leaving about 2 inches of dough around the edges.
10. Sprinkle the brown sugar mixture over the plums.
11. Fold the edges of the dough over the plums, pleating as you go.
12. Brush the edges of the dough with melted butter and sprinkle with turbinado sugar.
13. Brush the milk over the edges of the dough.
14. Bake for 35-40 minutes, or until the crust is golden brown and the plums are tender.
15. Let the galette cool for 10-15 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 310
Fat: 16g
Saturated Fat: 10g
Cholesterol: 41mg
Sodium: 102mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Other fruits, such as peaches or apples, can be used instead of plums.
- Margarine can be used instead of butter.
Variations:
- Add chopped nuts, such as almonds or pecans, to the brown sugar mixture.
- Drizzle honey over the top of the galette before baking.
- Add a splash of vanilla extract to the dough.
Tips and Tricks:
- Make sure the butter is cold when you add it to the flour mixture.
- Don't overwork the dough, as this can make it tough.
- Use a pastry brush to apply the melted butter and milk to the edges of the dough.
- Serve the galette warm with a scoop of vanilla ice cream.
Storage Instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the galette, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the galette on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle chopped nuts or a drizzle of honey over the top of the galette before serving.
Pairings:
Serve the galette with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the galette with a side of whipped cream or vanilla ice cream.
Troubleshooting Advice:
- If the dough is too dry, add more ice water, one tablespoon at a time.
- If the dough is too wet, add more flour, one tablespoon at a time.
- If the galette is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or fruit to prevent the spread of bacteria.
Food History:
Galette is a French pastry that originated in the Brittany region of France. It is traditionally made with buckwheat flour and filled with savory ingredients, such as ham and cheese. However, sweet versions, such as this plum galette, have become popular in recent years.
Flavor Profiles:
The plum galette is sweet and tart, with warm spices and a buttery crust.
Serving Suggestions:
Serve the galette as a dessert or a sweet breakfast pastry.
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Region: French