I had never made a Galette before. Watching Martha Stewart make a beautiful dessert using seasonal fruits, I was inspired. I will definitely be using the base for this, the Pate Sucree, for all my pies in the future. It has a rich flakey texture, without being dry. And the beauty of the galette? If your like me, and never quite mastered the fluting of the pie, or beautiful edges, no worries here.
A galette is a flat, round cake. It originated in France. They traditionally baked the galettes on January 6th, Epiphany, and my birthday…. (had to get that in) and were called a galette des rois, or King cake. They would often times put a charm for good luck inside. I won’t be adding a good luck charm, but will be using the local plums from the area to make this sweet dessert.
(from Martha Stewart website)
Makes two 8- to 10-inch tarts or single-crust pies
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
- 2 egg yolks, lightly beaten
- 1/2 recipe Pate Sucree
- 1 tablespoon turbinado sugar, plus more for sprinkling
- 1 tablespoon all-purpose flour, plus more for work surface
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
- 1/2 teaspoon lemon zest
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg
In the bowl of a food processor, add flour, sugar, and salt. Add butter and process for approximately 10 seconds, or just until the mixture resembles a coarse meal. To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.
With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists making it the size you want for your galette. Wrap dough in the plastic and chill for at least an hour.
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.