SugarHouse Mama

Sunday, November 9, 2008

Plum Galette

This is a Martha recipe. I changed it a bit, though. Instead of making Pate Brisee I just used Pepperidge Farm's frozen Puff Pastry sheets. You need 1 box (2 sheets). Let them thaw according to package directions. Unfold the sheets and use the whole square - you could cut it up into individual pastries, but I like making one big treat :)

Plum Galette
makes 2 large pastries

  • 1 box (2 sheets) Pepperidge Farm's frozen Puff Pastry
  • 1 tablespoon all-purpose flour
  • 1/2 cup finely chopped or ground toasted hazelnuts
  • 2 tablespoons light-brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 pounds (about 5) plums, sliced into 1/2-inch-think wedges
  • 3 tablespoons granulated sugar
  • 1 large egg + 1 tablespoon water, lightly beaten, for egg wash
  • 1/2 cup plum or red-currant jam

Thaw frozen puff pastry according to directions. Preheat oven to 400*.

Unroll thawed puff pastry sheet on parchment-lined baking sheet. (You might be able to fit both pastries on 1 baking sheet if it's a large one, I had to use 2 baking sheets).

In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; divide in half and spread to cover the middle of each pastry sheet, leaving a 1-inch border all around.

Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. (you should be able to get about 3 rows). Sprinkle plums with granulated sugar. Fold edges up to enclose plums (I don't know how else to say this - you make a baking dish out of the pastry for the plums...does that makes sense?); brush dough with egg wash.

Chill 30 minutes in refrigerator.

Bake 10 minutes, rotate baking sheet to ensure even cooking. Bake another 10 minutes. Check it often and watch it carefully. Bake until pastry is golden brown and plums are softened. Transfer to a wire rack; let cool to room temperature.

Heat jam in a small saucepan over low heat, stirring until melted. Brush evenly over plum slices (I also like to drizzle it over the crust). Serve up the yumminess.

Robert isn't a big fan of plums, but he likes this pastry. His recommendation is to try it with strawberries. I think making it with pears or a mixed berry would be yummy. Of course, with the mixed berries you probably wouldn't need to drizzle it with jam....

Let me know if you give it a try, or if you change up the filling.


Kristin Jag said...

Yum, I need to remember this next year when we have an overabundance of plums from our tree! I am not a huge plum lover, so all we have done so far is jam; this looks good.

tralina said...

Jess--thanks for serving us this the other day--holy cow! Your's looked exactly like the picture. Thanks for taking time to make us a gourmet dessert! It tasted awesome. Tralina