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
- 1/4 cup ice water
- 2 medium-sized potatoes, peeled and thinly sliced
- 4 plums, pitted and sliced
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. Add the cold, cubed butter to the bowl and use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse sand.
3. Gradually add the ice water to the bowl, mixing until the dough comes together into a ball.
4. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
7. Transfer the dough to a baking sheet lined with parchment paper.
8. Arrange the sliced potatoes and plums in the center of the dough, leaving a 2-inch border around the edges.
9. In a small bowl, mix together the brown sugar and cinnamon.
10. Sprinkle the brown sugar mixture over the potatoes and plums.
11. Fold the edges of the dough over the filling, pleating as necessary.
12. Brush the edges of the dough with the beaten egg.
13. Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
14. Let the galette cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 365
Total fat: 18g
Saturated fat: 11g
Cholesterol: 78mg
Sodium: 105mg
Total carbohydrates: 47g
Dietary fiber: 2g
Total sugars: 20g
Protein: 4g
Substitutions for ingredients:
- You can use any type of fruit in place of the plums, such as peaches or apples.
- Sweet potatoes can be used in place of regular potatoes.
- If you don't have unsalted butter, you can use salted butter and omit the 1/4 teaspoon of salt in the recipe.
Variations:
- Add a sprinkle of chopped fresh herbs, such as thyme or rosemary, to the filling for added flavor.
- Drizzle a little honey over the top of the galette before baking for a touch of sweetness.
- Top the galette with a scoop of vanilla ice cream or whipped cream for a decadent dessert.
Tips and Tricks:
- Make sure your butter is cold when you mix it into the flour mixture. This will help create a flaky crust.
- Don't overwork the dough when you're mixing in the water. You want it to come together into a ball, but not be too sticky.
- If the dough is too soft to work with, refrigerate it for a few minutes to firm it up.
- You can make the dough ahead of time and refrigerate it for up to 2 days before using it.
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 (175°C) 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 herbs, such as mint or basil.
Garnishes:
- A dollop of whipped cream or vanilla ice cream on top of each slice.
- A sprinkle of chopped nuts, such as almonds or pecans, over the top.
Pairings:
- A glass of sweet white wine, such as Riesling or Moscato.
- A cup of hot tea or coffee.
Suggested Side Dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting Advice:
- If the dough is too dry and crumbly, add a little more water, one tablespoon at a time, until it comes together.
- If the filling is too wet and the crust is soggy, try baking the galette for a few extra minutes to help evaporate some of the moisture.
Food Safety Advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the raw potatoes before using them.
- Store any leftover galette in the refrigerator and discard after 3 days.
Food History:
Tüffel un Plum Galette is a traditional German dish that combines savory potatoes with sweet plums in a flaky pastry crust.
Flavor Profiles:
This dish is a combination of sweet and savory flavors, with the sweetness of the plums balancing out the earthiness of the potatoes. The crust is buttery and flaky, adding a rich texture to the dish.
Serving Suggestions:
This galette can be served as a main dish or a dessert, depending on your preference. It pairs well with a simple green salad or roasted vegetables for a savory meal, or with a scoop of vanilla ice cream or whipped cream for a sweet treat.
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