Plum Galette

4 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
6 servings (serving size: 1 wedge)
By Lorrie Hulston Corvin
June 2005
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 208
  • Caloriesfromfat 32%
  • Fat 7.3g
  • Satfat 3.4g
  • Monofat 2.8g
  • Polyfat 0.3g
  • Protein 2.8g
  • Carbohydrate 33.8g
  • Fiber 1.6g
  • Cholesterol 18mg
  • Iron 1mg
  • Sodium 146mg
  • Calcium 5mg

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis includes Plum Jam.

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Ratings & Reviews

EllenDeller's Review

lollypaul
August 26, 2013
This is a fine basic recipe. I use 2 TB bourbon and 1 TB ice water in the crust for greater tenderness. I've also made this with 4 cups of sliced fresh peaches and 1 TB of melted low-sugar apricot jam on top. I find 1 TB of jam to be plenty, and the extra sugar to be unnecessary. Crust is very nice, it's easy to make, and with a bit of yogurt or ice cream, pretty delicious.

lollypaul's Review

Hollypop
September 17, 2012
This was delicious, and the plum jam is great on its own! Super easy. I used a store-bought pie crust and saved myself a lot of time. One suggestion I would make is not to spread the tablespoon of jam on the crust until about the last 10 minutes. 20 minutes was too early, as it burned.

Hollypop's Review

pelegfn
July 01, 2011
I made this due to buying plums in bulk at costco. Was very good and easy to make. Wasn't overly sweet and will definitely make again.

pelegfn's Review

EllenDeller
July 12, 2010
I made this galette using a combination of plums and apricots. The fruit was tart and refreshing. The pastry has just enough butter to make this dessert seem decadent without being too unhealthy.