Introduction: Late Summer Pluot Galette
Do you prefer "different" when it comes to desserts? A torte to a tarte? A galette to a pie? Fruit hybrids to your average fruit?
If so, this dessert is for you!
It's late summer, which means stone fruits are abundant, and there are end of summer BBQs all around. Why not make a dessert that will raise some eyebrows? (Ie: What is a Pluot? Pepper, in a dessert?)
You are welcome to buy pie crust for this galette, but I'm going to walk us through making our own crust. Why? Because it really tastes so much better.
Don't worry, we'll get through this galette together!
Step 1: Gather Ingredients
This dessert looks homey and pretty, plus it's pretty easy!
Stand mixer with dough attachment (optional)
Adapted from / witanddelight.com/2014/08/kitchen-peach-galettes
1 and 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 tsp salt
10 tbsp butter, cut into small pieces
4-6 tbsp ice water
*Note, skip this section if you opted to buy the pie crust
*Adapted from / bonappetit.com/recipe/plum-tarts-with-honey-and-black-pepper
6-8 pluots (or stonefruits), sliced into 1/2 inch wedges*
1 tbsp sugar
1 tsp cinnamon
Freshly ground pepper
1 tablespoon honey
Flaky sea salt
*Pluots are delicious hybrids between plums and apricots. Slightly sweeter than your average plum, slightly tangier than your average apricot!
Step 2: Make Your Dough
Now, you might be shaking your head at this, or have already bought your pie dough, but bear with me! Homemade pie crust will always taste better; a few extra steps will go a long way.
- In your stand mixer, add flour, salt, and butter until the mixture looks like bread crumbs.
- Add the cold water 1 tablespoon at a time until the dough holds together. For me, I needed to add 5 tablespoons of the water for my dough to hold.
- Now, take your dough onto a floured surface into a pile. Break it into smaller, workable sections. Use the heel of your hand to smear the dough agains the work surface, until all the dough has been worked. This will ensure that your dough is all mixed, is of the same consistency, and will give you yummy buttery crust.
- If you are making one large galette, make the dough into a 6-inch disk. I chose to make smaller galettes, so I divided into two equal pieces.
- Wrap in plastic and refrigerate for an hour.
- Set your oven to 375 degrees.
- Next, roll the dough into a 12-inch circle for a full pie; 8-inch circles for 2 galettes, or 4-inch circles for 4 galettes. Refrigerate for another 20 minutes.
Step 3: Mix Your Filling
Now, in this step, you can play around with the level of sweetness. I prefer tart desserts, so I used less sugar.
- Chop your fruit into 1/4 slices
- Toss in a bowl with cinnamon and salt
- Add sugar, 1 tablespoon at a time (I used 1 tablespoon).
Step 4: Assemble Your Galette!
Just like a pie, there's a bit of hand assembly to this dessert, but much less involved.
- Mound the fruit in the center of your rolled dough circles. For a large galette, leave a 2-inch border. Smaller galettes, leave 1-inch.
- Fold the outer dough over the fruit, and do corner pleats every 2 inches.
- Brush the dough with water and sprinkle with sugar.
Step 5: Into the Oven
- Put the galettes into your pre-heated oven.
- Bake until tart is golden brown and the fruit is bubbling.
- Smaller galettes: 40 - 45 minutes
- Large galette: 55 minutes.
- Rotate baking sheet halfway through baking.
The smell will be delicious, it will be hard to wait! But, please hold off otherwise you'll have burned fingers and mouths.
Step 6: Finish, and Eat!
Finish with honey and sea salt flakes, and you're done!
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