Summer Plum Galette

I love making galettes in the summer time. They are so pretty, and I’ve always found the pastry to be easier and more successful to make than traditional pie crust. I suck at pie crust.

Really. I do.

I usually make peach or Saskatoon berry galette in the summertime but last weekend’s market showcased big boxes of Italian prune plums from BC. They were calling me, beckoning me to buy them, and I simply could not resist.

I love the powdery white and deep purple skins, and the contrast between the skins and their limey yellow interior. Though I’d never made one before I figured a plum galette would be a great way to use these cute little seasonal beauties.

A galette is basically a free form tart. You build a crust, roll it out quite large and then plop your fruit mixture into the centre, crudely folding up the sides to contain the juices. There is no pre-baking, no rolling of two crusts (as if one isn’t hard enough to roll out!), or fancy lattice work. It is the perfect dessert for me.

Add a little ice cream if you tolerate dairy well.

I know paleo doesn’t include ice cream. Well, it doesn’t include pie crust either. 80/20 Mia, 80/20…

Summer Plum Galette

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Author: www.miasdailydish.com

Gorgeous purple plums in a rustic tart make the perfect late summer dessert.

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Ingredients

For the crust

• 1 1/2 C flour
• 2 tsp sugar
• 1/2 tsp salt
• 11 Tbsp cold butter cut into 1/2" cubes
• 1 large egg yolk set egg white aside
• 3 Tbsp milk
• 1/2 tsp grated lemon zest optional

For the filling

• 4-5 C pitted prune plums quartered
• 1/2 C organic sugar
• 1/2 tsp vanilla
• 1/2 tsp grated lemon zest

Instructions

For crust

1. In a stand mixer fitted with a paddle attachment mix together dry ingredients.
2. Add cold butter, mixing on low until mixture forms pea sized clumps.
3. Mix egg yolk and milk in a small bowl
4. While on low speed, slowly stream egg mixture into flour and butter mixture. Mix only for about 15 seconds until dough begins to come together
5. Dump out onto your counter top and smear with the heel of your hand just about 4 times and then shape into a 6" disc
6. Cover with plastic wrap and refrigerate for at least 20 minutes (dough can be tightly wrapped and frozen at this stage - thaw overnight in refrigerator when ready to use)

For the galette

1. Preheat the oven to 350° and move rack to the centre
2. Remove crust from refridgerator a few minutes ahead of time or while preparing fruit filling (step 4)
3. Place disc onto a sheet of parchment paper and roll out to about 14". You want the crust to be fairly thin and you need enough diameter to cover the filling edges
4. Mix all plums through lemon zest in a large bowl until sugar begins to stick to fruit
5. Pile fruit into centre of crust and spread to about 2" from edge of crust
6. Gently fold edges of crust up and around the fruit filling, overlapping as needed
7. Brush the edges of the crust with a bit of the remaining egg white and sprinkle with coarse sugar if desired. This isn't necessary but it's pretty!
8. Carefully slide the crust, still on the parchment paper, onto a baking sheet and place into 350° oven on the centre rack for about 55 minutes until crust is nicely golden and filling is juicy.