Galettes have been popping up all over my Instagram feed, and now that I've finally made one I keep thinking of all of the new variations I could make: blueberry, apples and cinnamon, potato and egg, brie and fruit – the list is endless. I love galettes because they’re incredibly easy, and not nearly as much fuss as making a whole pie. I like their rustic look and delicious taste, not to mention the fact that it takes about 35 minutes from slicing the plums to putting the plum galette in your tummy. You can certainly make this with one pie crust rolled out very thin, but I’m a huge crust lover, so I doubled the crust and rolled them out for a thicker dough. Enjoy.
- 2 9-inch pie crusts, combined
- 3-4 plums, sliced thinly
- 1 egg, beaten
- flour for dusting pastry board
- 1 tablespoon sugar for topping
Preheat the oven to 4000F/2000C. Lightly grease a large baking sheet and set aside. Roll out the pie dough onto a smooth, lightly floured surface until about 12 inches in diameter. Begin arranging sliced plums in a neat pattern, leaving about 2 inches from the edge all around. Fill with as many plums as you can.
Fold the outer edges of pie dough over fruit, creasing about every 2 inches or so, until it has formed a cute pocket of plums. Brush egg wash over the folded crust.
Place on baking sheet, and bake in pre-heated oven.
Begin checking for the galette after 20 minutes. When it’s ready, the plums should be soft and the pie crust should be golden.
Remove from the oven, and sprinkle with sugar. Let cool for 5-10 minutes before slicing. For extra sweetness, top with vanilla ice cream or whipped cream.Visit The Blog