There’s nothing better than summer in Michigan. And our pastry chef Amy just bought a house in Hazel Park and is enjoying her first summer as a home owner. She’s even breaking in her brand new home kitchen with some beautiful galettes!
Plum Galette
You will need (equipment)
A mixer with paddle attachment
Rolling pin
Standard sheet pan
Parchment paper or other sheet pan liner
Pastry brush
For the dough
2 cups all purpose flour
2 tsp granulated sugar
1/4 tsp Kosher salt
11 tablespoons unsalted butter (1 stick plus 3 tablespoons)
~ 1/4 cup *very cold* water to bind (preferably ice water with the ice strained out)
For the filling
1 lb plums - washed, pitted and sliced
1/2 cup blueberries, washed
1/2 cup granulated sugar
1/2 piece of ginger root, finely grated (optional)
1 tablespoon cornstarch
For the egg wash
1 egg, whisked with 1 tsp water
To make the dough
Dice cold butter into pea-sized pieces and reserve in the refrigerator while you measure out the dry ingredients. Place all-purpose flour, sugar and salt in a mixing bowl along with the butter and attach the paddle. Working on a low/medium speed, paddle the mixture just until the butter starts to incorporate into the dries, but pieces are still visible. With the mixer still running, slowly add cold water, one tablespoon at a time until the mix looks “shaggy,” but hydrated. A perfect mix can be tested by turning the mixer off, grabbing a chunk of dough, and giving it a squeeze. It should hold together and not have dry flour, but also not be soggy or clay-like in feel. Once texture is achieved, turn dough out onto the counter, shape into a disk, wrap and rest in the refrigerator for 30 minutes to 3 days.
To make the filling
Place all ingredients in a bowl and toss to mix. This can be done a day before or just before assembling the galette.
Assemble & bake
Preheat your oven to 400°F. Remove dough from the refrigerator and place unwrapped disk on the counter, lightly dusted with flour. Lightly dust the top of the dough with additional flour and roll into a 12 inch circle, roughly 1/4 inch thick. At this point, take the dough and transfer to a lined sheet pan. Your dough may hang over the edges, but remember that you will be folding the access over the filling. Egg wash the dough.
Next, take your filling, leaving any excess juice in the bowl and arrange your fruit on the dough. Carefully fold the edges over the filling. Brush remaining eggg wash onto the exterior dough and sprinkle with sugar (demerara or ‘raw’ sugar is nice if you have it, but white sugar works fine too). Place gazette into the oven and bake for approximately 40 minutes or until crust is golden brown. Turn the oven down to 350° and bake an additional 20-30 minutes to ensure the bottom crust is fully baked and the filling is cooked. Cool for 30-60 minutes before slicing and serving.