Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.
Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.
A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.
For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good
There are a few tricks to remember when making a pie crust because we all know they can be very tricky:
- Make sure your butter is very cold, the same applies if you are using lard or shortening.
- Use a pastry cutter, and if you do not have one use a large fork.
- Do not overwork or your pastry will become tough.
- Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
- Always let your dough rest in the fridge at least 30 minutes before using.
- Crust Ingredients:
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 sticks cold unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon of sugar
- 5 tablespoons ice water. Add more if needed
- Galette Ingredients:
- 1 Tablespoon of Brown Sugar
- 3 Tablespoons of All Propose Flour
- 2 Tablespoons of Butter, cut into small pieces
- 1/2 Teaspoon of Salt
- 6 Pluots, sliced
- 1 Tablespoon of Vanilla Extract
- 1 egg yolk
- 1 Tablespoon of Milk
- 1 Cup of Sliced Almonds, coarsely chopped
- In a mixing bowl, combine flour, sugar, salt and mix until combined.
- Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
- Pour in your 5 tablespoons of ice water.
- Lightly fold together ingredients with your hand until the dough just comes together.
- Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
- While the dough rests prepare the rest of your ingredients.
- Slice your pluots into thin wedges, and place in a mixing bowl.
- Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
- Preheat the oven to 350 degrees Fahrenheit.
- When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
- Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
- Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
- Evenly arrange your small pieces of butter over the top of the fruit.
- Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
- Create an egg wash by whisking your milk and egg yolk together.
- Brush the wash onto the crust, then sprinkle with white sugar.
- Bake for 45 minutes to 1 hour, until the crust is golden brown.
- Let cool completely before serving, or the juices will not set and run out.
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