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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 32%
  • Fat: 7.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 33.8g
  • Fiber: 1.6g
  • Cholesterol: 18mg
  • Iron: 1mg
  • Sodium: 146mg
  • Calcium: 5mg

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

  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.
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