Plum Galette

I’m a big fan of food magazines. One could argue that the pages are mostly fluff, and that they rarely, if ever, cover the more contentious aspects of food, but that doesn’t stop me from salivating over the various photos of the dishes that they’ve concocted.

As a fan, I’ve vowed to actually use the magazines that make it to my doorstep. After all, having a subscription to a Gourmet or Saveur and only reading it for the articles is akin to men having a subscription to Playboy and…well..only reading it for the articles.

This here recipe comes from the August 2006 issue of Gourmet (page 89 to be more precise). I sued organic plums, and though it didn’t turn out as pretty as I hoped, it was still quite tasty. Tara remarked that it tasted a bit like a cherry tart, with a bit of a plum underneath. I don’ think I could have described it any better.

And yes, it’s a pretty awful picture. I’ve seemed to have taken a step or three back in the picture taking department.

Pastry Crust

  • 1 1/4 cups All Purpose Flour
  • 6 Tablespoons unsalted butter, chilled anc ut into cubes
  • 2 Tablespoons vegetable shortening, chilled
  • 1/4 teaspoon salt
  • 3 to 4 teaspoons ice cold water


  • 2 Tablespoons semolina flour
  • 5 Tablespoons granulated sugar
  • 1 1/2 plums, halved, pitted and cut into slices

Pre-heat oven to 375 degrees F.

In a food processor, pulse together the flour, butter, shortening and salt, until the dough has the consitency of small peas. Drizzle in the ice water one Tablespoon at a time and pulse until the dough forms.

Roll dough into a 10-12 inch circle.

Combine the semolina flour and 2 Tablespoons of sugar. Spread on the dough in a circular pattern, leaving a 2 inch border. Place slices of plums on the sugar/flour mixture, skin side facing down. Fold in the edge of the dough, and pleat as needed. Top the plums with the remaining sugar.

Place on parchement paper, and then the paper on a baking sheet. Cover loosely with aluminum foil. Place in the oven and bake for 40 minutes. Remove foil and bake for five more minutes. Remove from oven and allow to cool.

Serves 6 – 8

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