Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light June 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

208 calories; calories from fat 32%; fat 7.3g; saturated fat 3.4g; mono fat 2.8g; poly fat 0.3g; protein 2.8g; carbohydrates 33.8g; fiber 1.6g; cholesterol 18mg; iron 1mg; sodium 146mg; calcium 5mg.
Advertisement