Plum Galette

A luxurious stone fruit filled rustic tart topped with whipped creme fraiche

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: French

Keyword: plum galette

Prep Time: 6

Cook Time: 45

Total Time: 1 10

Servings: servings

Calories: 624kcal

Author: Meggen Wilson

Ingredients

For the Crust

2 cups All Purpose flour
½ cup whole wheat flour
1 tsp kosher salt
6 TBSP unsalted butter- cold
⅔ cup vegetable shortening
¼ cup ice water
¼ cup vodka - ice cold ( you can use all water if you prefer)

For the Fruit Filling

8-10 large plums , sliced and pitted
⅓ cup sugar
½ tsp cinnamon
1 TBSP fresh lemon juice
1 TBSP instant tapioca
1 large egg , beaten well
1 TBSP sanding sugar *- for dusting the crust

Fo the topping

1 tsp vanilla bean paste
¼ cup confectioner's sugar
4 oz Créme Fraîche - room temperature
⅓ cup heavy whipping cream

Instructions

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 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.

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

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.

Nutrition