Tag Archives: Galette

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

Technorati Tags: Food, Recipes, Plum Galette, Plum

Apple Galette

Do you want to know what satisfaction is? Satisfaction is eating a slice of Galette a day after it’s been made. It’s given you enough time to seperate yourself from the cooking process, so you can judge it, not based on if was in the oven long enough, or if you could have made the crust more efficiently. No, now you can judge based solely on the fact whether you like it or not.

I have judged my galette, and it was good!

  • 1/2 of Pâte Brisée
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon raw sugar
  • 2 Large Granny Smith apples, peeled, cored and sliced into 1/8″ pieces
  • 3 Tablespoons raw sugar
  • 1/8 teaspoon cinnamon
  • egg whites from 1 medium egg

Pre-heat the oven to 450 degrees F.

On a cooking sheet, hopefully with no sides, roll out pâte brisée until it’s about 1/8 inch thick (the size of a good pizza crust).

Take butter, and melt it over medium heat. Do not clarify the butter. Once melted, brush butter once over rolled out pâte brisée. Set aside remaining butter for later use.

Sprinkle 1 tablespoon of sugar on butter. Place slices of apple in the center of the rolled out pastry-dough in a concentric pattern, leaving at least 1 inch of pastry showing on the edge. Fold the border of the dough over the apples. Brush or drizzle all but 2 teaspoons of the remaining butter over the apples. Sprinkle the remaining sugar and cinnamon over the apples as well.

Brush the showing dough with egg white, and place in the oven.

Bake the galette for 18 minutes. At 18 minutes, reduce the heat of the oven to 350 degrees F. Bake until pastry is golden brown, between 20 to 30 minutes.

Remove from oven and allow to cool. Pour remaining butter over the apples and slice and serve.