What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.
AUTUMN PLUM GALETTE
1 prepared refrigerated pie crust
5 ripe plums, pit removed and sliced
1/8 teaspoon cinnamon
1 pinch ginger
1 pinch cloves
1/8 teaspoon nutmeg
4 tablespoons brown sugar
1 tablespoon butter, melted
Ingredients for Almond Filling:
1/2 cup almond flour
5 tablespoons sugar
3 tablespoons flour
3 tablespoons butter, room temperature
1 egg, beaten
Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.
*I only used half the almond filling and reserved the remaining portion for second galette.