I have a small confession. I don’t looooove plums. (Read: I would never purchase plums, but I suppose if you serve them for dessert, I’ll eat one.) It’s really the pit and juice combo that gets me. They don’t release their pit easily – they hold on for dear life and get juice all over your mouth and arms in the process. It’s a struggle. I’ll struggle for artichokes, mangoes, and pomegranates but not for plums. Not worth it.
My guy recently bought pluots…a whole bag of pluots. To me, pluots seem like a terrible idea, because they’ve taken the splendid little sweet and tart apricot and made it worse with a juicier, sweeter flesh and a pit that won’t quit. What to do with an entire bag of these little jerks?
They certainly needed to be cooked – I’m not a big fan of fresh plums/pluots (I find them too sweet), but when they cook down, the concentrated flavor we’re left with is only a little sweet but mostly tart due to the tang lent from the skins. That’s why I’m a big fan of plum jam, but I don’t think I could be bothered to pit all the plums it would require to make a decent amount of jam. So I decided to go with a simple galette. (Interested in a savory galette? Try this rockstar or this stunner.)
This galette is lovely! The filling is tart and just a little sweet with only a ¼ cup sugar. And it has a certain je ne sais quoi from a dash of thyme. And then the crust. Oh this crust! It’s incredibly crisp and flakey, and it gets a little sprinkle of sugar on top for an added crunch of sweetness. Serve it with whipped cream or vanilla ice cream to round out the dessert. Here’s what I did:
(prepare at least 1 hour ahead)
Makes one 9” pie crust
- 1 cup, plus 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes and chill until use
- 3 tablespoons ice water
In a large bowl, whisk to combine the flour, sugar and salt. Using a pastry cutter (or working quickly with your fingers), cut in the cold butter until the mixture looks mealy with some larger pea-sized pieces. Pour in the ice water and mix with a wooden spoon until it’s almost combined. Turn the dough out onto a floured surface and knead the dough about four times through until no large dry patches remain. Shape the dough into a flat disk about two inches thick. Cover with plastic wrap and refrigerate for at least one hour and up to five days.
- 2 cups pluots (or plums), pitted and sliced into 6 or 8, depending on the size
- 3 tablespoons flour
- ¼ cup sugar
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme
- 1 tablespoon whole milk, for the crust wash
- 1 tablespoon coarse sugar, for the crust
While the dough is chilling, make your filling. Put your pluots in a large bowl, leaving behind any excess liquid that remains from the slicing. Sprinkle the flour, sugar, salt, and thyme over the pluots, and use combine the ingredients with a small wooden spoon.
On a well-floured surface, roll out your crust into a rough 12” round, a little thinner than a ¼” thick. Rolling the dough onto your rolling pin, transfer the dough to a buttered sheet tray (or lined with parchment).
…If you’re working in an under-stocked kitchen, a wine bottle will do in a pinch ;D
Spread the filling in the center of the dough, leaving a 2-3” border of crust (depending on how large you want the final size of the galette to be). Fold the crust border over the filling. Brush the crust with whole milk and sprinkle coarse sugar on top of the milk.
Bake the galette at 400 degrees for 45-60 minutes until the fruit is soft and bubbly and the crust is richly browned. Let the galette cool to room temperature, slice, serve with whipped cream, and enjoy!