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Lateral view of a half a Rustic Plum Galette on a brown wooden cutting board

Rustic Plum Galette

Yum


5 Comments
almond meal, apples, applesauce, fruit, nuts, plums, soft wheat

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Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter.  In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin  have always made them–there was just no way around it.  I imagine you know where I am going with this? Here is my newly created version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself!  You can make them with a variety of fresh fruit (also see my Rustic Strawberry Galette and my Rustic Apple Cranberry Galette YUM!) (Don’t forget the rule about measuring flour). 

Rustic-Plum-Galette-Recipe-Photo

 

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5 from 1 vote

Table of Contents

  • Rustic Plum Galette
    • Ingredients
    • Instructions

Rustic Plum Galette

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!
Servings 8
Author Catherine Katz

Ingredients

  • Dough:
  • 1 1/3 cup whole wheat pastry flour
  • 1/2 cup confectioner sugar
  • 1/3 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
  • 1/3 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

Instructions

  • Preheat oven 400F
  • Dough:
  • 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).
  • Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
  • 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.
  • Gently take out the dough and form into a ball.
  • 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).
  • Filling:
  • 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.
  • Add applesauce, confectioner sugar, almond meal and egg and stir well with a spoon until thoroughly mixed.
  • Assembling:
  • 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.
  • Peel off the top plastic bag layer, then turn dough over and transfer onto a lightly floured baking sheet. Peel off top plastic layer.
  • Spread the filling evenly over the dough to within 1/2 inch of the edge.
  • Arrange the plum wedges on top side by side in one layer, like a pinwheel to make a beautiful display (see the photo).
  • Fold the edge of the dough up over the plums to create a 1-inch border.
  • Sprinkle the granulated sugar on top of the plums and folded edge.
  • Bake in preheated oven for 25 minutes or until the plums are tender and the crust is golden.
HEAVY DUTY PIZZA CUTTING WHEEL -MEDIUM

GREAT FOR CUTTING THE GALETTE INTO EQUAL SLICES

 

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Comments

  1. Catherine Katz says

    at

    Hi Sylvie, it’s a spread made of vegetable oils, much like margarine but without any of the hydrogenated oils (transfat) or saturated fat. it replaces the butter where I need that kind of consistency. There are many other brands you can use, as long as you make sure there is no transfat in the one you pick and not too much added sodium, then you should be fine! I hope this helps!

    Reply
    • Sylvie says

      at

      Merci pour cette réponse. Je vais essayer de trouver cela et je vérifierai soigneusement qu’il n’y a pas de gras trans. Merci encore.

      Reply
      • Catherine Katz says

        at

        5 stars
        Fabuleux Sylvie! My pleasure!! Et si vous en trouvez, j’aimerais beaucoup le savoir pour partager ça avec nos autres Francophones. Est-ce que vous êtes en France ou au Canada?

        Reply
  2. Sylvie says

    at

    What is regular Smart balance please?

    Reply

Trackbacks

  1. healthy holiday desserts, appetizers, recipes says:
    at

    […] version of a galette made with a variety of fresh fruit: strawberries, or cranberry apples, or plum, and even a vegan version of these luscious sweet galettes you can adapt to whatever fresh fruit […]

    Reply

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