Plum Galette

Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

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.

Preheat oven to 425°.

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.

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.

Note: Nutritional analysis includes Plum Jam.

Note:

Lorrie Hulston Corvin,

June 2005