Rustic Plum Galette
Serves: 8
Cuisinicity Tip 2: I actually prefer to mix the dough by hand in the exact same order as I describe below rather than with a food processor because this crust is best when handled as little as possible. The only difference with doing it by hand is that it will come together at the very end, when you gently gather the dough with your hands into a ball--you'll see! However, if you are in a hurry, the instructions I give below also work well but make sure NOT to over beat--8-10 seconds is all you need with each pulse, REALLY! I also do NOT refrigerate the dough as is typically done because I find that it rolls perfectly with this little technique: Place the dough between two 10" plastic ziploc bags and apply gentle pressure on your rolling pin: you'll have NO trouble rolling it into a nice smooth circle and it won't come undone when you transfer it to a baking sheet. Note that I clean and reuse the plastic bags so it's not wasteful!
  • Dough:
  • 1⅓ cup whole wheat pastry flour
  • ½ cup confectioner sugar
  • ⅓ cup regular smart balance (room temperature)
  • 1 tsp vanilla extract
  • 3 cage-free egg yolks
  • Filling:
  • 1 Tbsp regular smart balance (melted)
  • 1 Tbsp almond meal/flour
  • 1 Tbsp confectioner sugar
  • ⅓ cup unsweetened applesauce
  • 1 cage-free whole egg
  • Topping:
  • 6-7 small italian plums, rinsed, pitted and sliced into thin wedges
  • 1 Tbsp granulated sugar
  1. Preheat oven 400F
  2. Dough:
  3. Sift the flour and confectioner sugar and place into the bowl of a food processor (you can also make it with your hands--see cuisinicity tip).
  4. Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
  5. Add one egg yolk at a time, each time pulsing for a few seconds. Do not over beat! (see my tip above) until the dough just barely starts to come together.
  6. Gently take out the dough and form into a ball.
  7. Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so best to make it right before you are ready to assemble).
  8. Filling:
  9. Place 1 Tbsp smart balance in a microwavable little bowl and very briefly cook in the microwave oven on high for 3 or 4 seconds.
  10. Add applesauce, confectioner sugar, almond meal and egg and stir well with a spoon until thoroughly mixed.
  11. Assembling:
  12. Place the dough between two 10" ziploc gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter--it doesn't have to be perfect.
  13. Peel off the top plastic bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off top plastic layer.
  14. Spread the filling evenly over the dough to within ½ inch of the edge.
  15. Arrange the plum wedges on top side by side in one layer, like a pinwheel to make a beautiful display (see the photo).
  16. Fold the edge of the dough up over the plums to create a 1-inch border.
  17. Sprinkle the granulated sugar on top of the plums and folded edge.
  18. Bake in preheated oven for 25 minutes or until the plums are tender and the crust is golden.
Recipe by Cuisinicity at