what’s more trendy than a galette?

plum & cherry galette. how pretty?!?!

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i think stone fruits are just the greatest. they have so much texture and flavor and there isn’t much i enjoy more than buying fresh fruit from the farmers market. i look forward to going every single thursday.

i love how rustic and imperfect galettes are. for someone like me, who is a truly TERRIBLE baker, making a  galette is the obvious choice. its stunning no matter how messy it is; the juicier and runnier the better. i always seem to forget how cathartic cooking is for me; there is something really calming about following a recipe, measuring out the makings of a recipe and watching a bunch of ingredients come together to make something really beautiful.

something i’ve learned about making pie crust by hand: you HAVE TO use butter. cannot cannot use shortening or ghee (NO to ghee) or any other substitute. if you’re going to make a dessert just please use butter!!!

the lumps of butter in this pie crust dough will not only taste amazeballs in the finished product but will also create a flaky texture that even my grandma would approve of. she is from the south and KNOWS pie. another pro tip (not me): use a teensy dash of vinegar; it makes the crust a little more tender and i promise you wont taste it at all. unless you use too much then eeeeek. acid also helps crust to maintain its shape. which matters very little for something like a galette but nonetheless is a great tip.

the below pie crust recipe i have used also for quiche and key lime pie so its super versatile. yay!

pie crust.

  • 2 ½ cups flour
  • 1 tablespoon sugar
  • ¾ teaspoon table salt
  • 1 cup (2 sticks) butter, cold and diced coarsely
  • 1 ½ teaspoon apple cider vinegar
  • ½ cup ice cold water

in a large bowl whisk together flour, sugar & salt. use your fingers to incorporate the chunks of butter into the flour mixture until the butter is coated and the chunks are the size of a blueberry.

in another bowl, combine ice water & vinegar. create a well in the flour/butter mixture and pour in the water/vinegar. use a fork to mesh all ingredients together. i wouldn’t suggest a food processor as you don’t want to overly mix the ingredients.

turn the dough out onto a lightly floured surface and divide into two equal sizes. wrap in plastic and refrigerate for 1 hour. wait. have a glass of rose!

galette. 

  • pie crust (recipe above!)
  • 4 black plums, sliced
  • 1½ cups pitted cherries
  • zest of one lemon
  • juice of ½ lemon
  • ½ tsp chopped thyme
  • 3 tbsp sugar
  • 1½ tsp corn starch
  • 1 egg + 1 tbsp water lightly beaten, for wash
  • coarse sugar, for sprinkling

preheat oven to 400F. remove one of the refrigerated dough pieces and roll out into a circular shape. transfer onto a parchment lined baking sheet. cold butter is key to a flaky crust (MAJOR KEY! #djkhaled) so after you’ve rolled it out stick it back into the freezer for a few minutes.

pit your cherries, peel (if you don’t like the skins) & slice plums. mix with lemon zest, lemon juice & thyme. ahh thyme! remove crust from freezer, cover with 2 tbsp of your sugar & the corn starch.leave a one inch border around the edges to keep your crust for getting soggy. add the cherry/plum mixture to the center of the crust. crimp edges of pie crust around the fruit. brush your crust with the egg wash and sprinkle with sugar. bake in preheated oven 30-35 minutes, until crust is golden brown. voila, rustic galette!!!

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