A rustic dessert to serve this fall loaded with plump tart plums
I recently stumbled upon a house just down the street from the art gallery where I work- it was loaded with plums- see picture below. I asked the owner if she could spare a few plums and she picked me about a gallon. I’ve made plum jam and this gorgeous galette with the bounty. Sorry bears- these plums are all mine.
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After baking pies all summer, this is the perfect dessert to keep around for snacking or sharing with company. It is a comforting and no fuss dessert. It does take a few hours to assemble. Don’t be discouraged by the chilling time of the dough. My “Vodka” dough needs a few hours for the flour to be hydrated by the butter, shortening and water. The crust is a breeze to whip I up in your food processor- if you do not have a food processor, mix the dough with clean cool hands in a large bowl. As the crust bakes, the alcohol evaporates and makes the crust extra flakey.
The filling is just tart plums, sugar, cinnamon, a bit of lemon juice and instant tapioca to thicken the juices. Chill and roll out onto a dough speckled with butter. Fold up the edges and chill before baking for an extra flakey crust. This recipe is very forgiving. No fancy crust edges to fiddle with or decorate.
The Créme Fraîche topping is a true indulgence. If you do not want to make this, a simple whipped cream topping is fantastic or a scoop of yummy vanilla ice cream. Just make whatever you have on hand. You can use a sweetened sour cream, whipping cream and sugar topping as well, but I promise you, the Créme Fraîche is heavenly. You can find tubs of Créme Fraîche in the fancy cheese section of your grocery store. It is sold in little tubs.
Plum Galette with Luxurious Créme Fraîche Topping
Course: DessertCuisine: French8
servings6
hours45
minutes465
kcal2 hours
Ingredients
- For the Crust
2 cups AP flour
1/2 cup whole wheat flour
1 tsp kosher salt
6 TBSP unsalted butter- cold
2/3 cup vegetable shortening
1/4 cup ice water
1/4 cup vodka- ice cold ( you can use all water if you prefer)
- For the Fruit Filling
8-10 plums, sliced and pitted
1/3 cup sugar
1/2 tsp cinnamon
1 TBSP fresh lemon juice
1 TBSP instant tapioca
egg, beaten well
sanding sugar*- for dusting the crust
- Fo the topping
1 tsp vanilla paste
1/4 cup confectioner’s sugar
4 oz Créme Fraîche- room temperture
1/3 cup heavy whipping cream
Directions
- For the Topping
- Making the topping and chill: Mix the Crème Fraîche in the bowl of a stand mixture on low until softened. Add in the heavy whipping cream and beat until thick and creamy. On low speed stir in the sugar and vanilla paste. Chill until ready to serve the galette. Keeps for 2-3 days the fridge in an air tight container.
- For the Crust
- In the bowl of a food processor, pulse the 2 cups of AP flour, 1/2 cup whole wheat flour and 1 tsp kosher salt. Add in the cold butter and shortening . Slowly add in the 1/4 cup of ice water and then the 1/4 cup of ice cold vodka. if you live in a humid climate, you may need to add less water. Watch the dough carefully while adding the liquid . You want it to resemble coarse sand.
- Transfer to the dough to a clean lightly floured surface add pat into a large flat disc. Wrap in plastic wrap tightly and chill at least 2 hours or overnight.
- For the Filling
- Combine the sliced plums, sugar, cinnamon, lemon juice and tapioca . Stir well to completely coat the fruit. Chill for 1 hour.
- Pre-heat the oven to 400 degrees.
- Roll the dough onto a lightly floured surface. Shape into a 10 inch’ish circle. Transfer the dough to a parchment lined rimmed baking sheet using a rolling pin to carry the dough. You can let the edges be rough and cracked. The dough does not need to be perfect.
- Spoon the chilled plum filing onto the dough mounding it into the center leaving a 2-3″ edge around the dough. Fold the edges up onto the filling. Brush with the beaten egg and sprinkle with sanding sugar.
Chill the galette for 10 minutes in the freezer. - Bake the galette at 400 degrees for 10 minutes, then reduce the heat to 375 degrees for 30 minutes or until the crust is golden and filling bubbly. Let rest at least 2 hours. Slice into wedges with a large serrated knife- like you would a pizza. Top with the vanilla bean crème fraîche.
Recipe Video
Notes
- You can freeze this dough up to three months. To freeze, place the plastic wrapped disc in a zip top bag and remove as much air as possible. Be certain to write the date you made the dough on the zip top bag. Thaw overnight in the fridge before rolling out to create your galette.
- It is very important to chill the galette in the freezer just prior to baking. This ensures an extra flakey crust. You want a COLD dough going into a hot oven.
- Sanding sugar can be found in the baking sections of most grocery stores, Williams Sonoma, Whole Foods Etc. Buy online HERE.
- Store the galette on a large plate wrapped loosely with plastic. It will keep in the fridge for up to 5 days. Warm on a baking sheet for 10 minutes at 350 to re-heat.
This was much easier than I thought it would be.