PLUM (PLUOTS) GALETTE

Since i have blackberries in the ref i decided to add them to my galettes. This recipe was adapted from Martha Stewart Baking Cookbook. The recipe calls for Plums but you can substitute any fruit you want. For the dough i did the shortcut, i used a store bought pie crust dough but i will give you the Pate Brisee recipe.

1 recipe Pate Brisee

1 T turbinado sugar, plus more for sprinkling

1 T all purpose flour, plus more for work surface

1 T granulated sugar

1/4 t ground cinnamon

1/4 t freshly grated nutmeg

5 C pitted plums (i used 5 medium pluots) sliced thin
1/2 t lemon zest

1 T unsalted butter, cut into small pieces

1 large egg

apricot glaze

Pluots (A plum and apricot hybrid)

Line a baking sheet w/ parchment paper or silpat

Preheat oven to 375 degrees.

Sprinkle a lightly floured work surface w/ 1 T turbinado sugar. Roll out dough into several 5 inch rounds, about 1/4 inch think.
In a small bowl, mix together 1 T flour, granulated sugar, cinnamon, and nutmeg.

In a large bowl gently toss together plums (fruits you're using), zest and flour mixture. Carefully place a few pieces of plum on top of dough, leaving a 1 inch border all the way around. Drizzle some apricot glaze .

Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.

Brush edges of dough w/ egg mixture and sprinkle w/ turbinado sugar.

Bake until crusts are golden brown and juices are bubbling.

I want mine served warm but you can also serve them at room temp.

PATE BRISEE

2 1/2 C AP Flour

1 t table salt

1 t sugar

1 C chilled unslated butter (2 sticks) cut into small pieces

1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor, pulse to combine, about 30 seconds.

Add butter; pulse until mixture resembles coarse meal. Slowly pour in 1/4 t 1/2 C ice water; process until dough begins to come together.

Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

I SERVED MINE WITH PEACH ICE CREAM