You might recall from my recent Farmer’s Market post that I came back with quite a few peaches and plums; and since stone fruit is basically born to be made into desserts, specifically pies … I brought their destiny to fruition.
Galettes (or crostadas) are like free-form pies. They’re so pretty and reeeally hard to mess up.
Since I have been pretty busy lately, my plan was to just buy pie dough at the store. But when I got there and read the ingredients on the label, I made other plans. I dramatically threw down the “hydrogenated lard” in my hand and marched towards the natural butter while whispering under my breath, “Screw it, I’m doing this thing the right way.”
Note: In the picture above you will see that it sort of looks like the dessert is not coming together, but like magic, it will!
With a food processor, a crust is about the easiest thing to make anyway, so I really had no excuse in the first place. The recipe I used for the pie dough is pretty foolproof. It’s from the book, The Pastry Queen. I almost made a pate sablee, but didn’t have any ground almonds, or almonds in general, and they’re a little expensive. So I stuck to the basics.
This pie is so good it’s unreal. The peaches and plums are sweet and juicy, and the crust is the perfect flakiness. Guaranteed crowd (or single person) pleaser.
Peach & Plum Galette
Pie Crust Ingredients:
- 2 cups flour
- 2 tbsp sugar
- 1/2 tsp salt
- 11 tbsp unsalted butter, cut into small cubes
- 4-6 tbsp cold water
- 6 small plums, skins on and sliced
- 2 peaches, skins on and sliced
- 1 tbsp flour
- 1 tbsp sugar
- 1/4 tsp cinnamon
- 1 egg
- 1 tsp water
- Extra sugar for sprinkling
- 1 tbsp apricot or peach jam
To make crust …
Whisk together flour, sugar, and salt. If you’re using a food processor just put all the dry ingredients in together and give it a quick whirl to mix. Cut butter in by hand or toss all into the processor, until the mixture is crumbly and about the size of small peas. Add 4 tbsp very cold water and mix. Only add the rest of the water 1 tbsp at a time if needed, just until the mixture holds together easily.* Turn dough out onto a sheet of plastic wrap and pat into a disk shape. Wrap tightly and refrigerate for at least an hour.
To make the filling …
In a small bowl, mix together 1 tablespoon flour, granulated sugar, and cinnamon. In a large bowl gently toss together the plums, lemon juice and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated.
To finish galette …
Preheat oven to 350 degrees. Take dough out of the fridge and roll out to about 10 inches in diameter on a floured surface. Place dough onto a parchment-lined cookie sheet.
Transfer the plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
Beat together the egg and teaspoon and water and brush over the edges of the dough, then sprinkle a little sugar over the crust. Place galette on the bottom rack of oven and bake until the crust is golden and the fruit is soft, about 30 minutes. Remove from oven and allow to cool slightly on a baking rack. While pie is cooling, carefully brush jam over the fruit. It will give it a little extra sweetness and beautiful shine.
Can be served warm or at room temperature. Also, would be delicious with whipped cream or vanilla ice cream.
*Note: I only needed 4 tbsp of water.