ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Plum Galette

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 wedge)
Choose tart plums for a less-sweet galette, or very ripe plums for a sugary result. The jam is a tasty glaze for the galette; serve leftovers spread on toast for breakfast.

Ingredients

  • 1 cup all-purpose flour
  • 3 1/2 tablespoons chilled butter, cut into small pieces
  • 1/4 teaspoon salt
  • 3 tablespoons ice water
  • 1 tablespoon cornmeal
  • 4 medium plums, each cut into 8 wedges
  • 1 tablespoon cornstarch
  • 1/4 cup Plum Jam
  • 1 tablespoon Plum Jam
  • 1 tablespoon sugar

Nutrition Information

  • calories 208
  • caloriesfromfat 32 %
  • fat 7.3 g
  • satfat 3.4 g
  • monofat 2.8 g
  • polyfat 0.3 g
  • protein 2.8 g
  • carbohydrate 33.8 g
  • fiber 1.6 g
  • cholesterol 18 mg
  • iron 1 mg
  • sodium 146 mg
  • calcium 5 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, butter, and salt in a food processor; process until mixture resembles coarse meal. With processor on, slowly add ice water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 30 minutes.

  2. Preheat oven to 425°.

  3. Line a baking sheet with parchment paper; sprinkle paper with cornmeal. Unwrap dough; roll dough into a 9-inch circle on a lightly floured surface. Place dough on baking sheet. Combine plums and cornstarch in a large bowl, tossing to coat. Add 1/4 cup Plum Jam; toss well to coat. Arrange plum mixture on top of dough, leaving a 1 1/2-inch border. Fold edges of dough over plum mixture. Bake at 425º for 20 minutes.

  4. Remove galette from oven (do not turn oven off). Brush crust with 1 tablespoon Plum Jam; sprinkle galette with sugar. Bake at 425º for 20 minutes or until crust is golden brown. Cool in pan on a wire rack 10 minutes before serving.

  5. Note: Nutritional analysis includes Plum Jam.