I get so excited this time of the year when I go to the farmer’s market. After a long winter with mostly apples, oranges and root vegetables a greater variety of veggies and fruits are now available. When I found plums on Saturday I knew what I was going to make: a galette. Nothing taste like summer like a galette or pie. Galettes are the perfect picnic dessert in my opinion and I love eating mine with whipped topping. For the galette dough I used this recipe.
Dough:
2 cups white spelt flour or all-purpose flour
½ tsp. salt
1 tbsp. sugar
12 tbsp. cold butter (if it’s salted just omitted the ½ tsp. salt form the recipe)
1/3-1/2 cups ice water as needed
Filling:
2 cups plums, peeled, pitted and chopped
Juice and Zest from one lemon
¼ cup sugar
½ vanilla bean, split open and seeds are used
Mix the flour, salt, and sugar together in a food processor. Cut in the butter by hand. Sprinkle the ice water over the top by the tablespoon and keep pulsing the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate if the butter feels soft at all. Let the dough rest in fridge while you make the filling.
Combine plums, sugar and vanilla bean in a small bowl and mix well. Let it sit and develop flavors while you roll out the dough.
To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides, then unfold it – it should be larger than the pan (as you’ll be folding it in on itself once it’s filled).
Add the plum filling leaving a border 2-4 inches wide. Fold the edges of the dough over the filling, overlapping them as you go. Depending on how much of the edge you have left, the galette will be partially or completely covered, almost like a two-crust pie.
Brush the top with some almond milk or non-dairy cream. sprinkle the top with sugar.
