Friday, May 15, 2009
Blueberry Plum Galette
I spotted my first plum of the season and I’m totally thrilled to be back to making simple and delicious galettes filled with the fruit of the moment. I also had some blueberries on hand so decided to make a spring mix.
Galettes are simply the French version of a single crust pie without the need for a pie pan. When you want to savor nature at its finest without much embellishment, this is a quick and easy way to showcase the season's brightest flavors using your favorite fruit.
- Resist the temptation to add any more water to the pastry dough. Work it slowly and gently and it will come together.
- The amount of flour and/or sugar to use for the filling will depend on your choice of fruit. Plums tend to be quite tart and blueberries are quite juicy.
Blueberry Plum Galette
1 C flour
1 1/2 t sugar
1/8 t salt
3 oz cold butter, cut into small pieces
1/4 C cold water
1 large plum
3 C fresh blueberries
juice and zest of 1/2 lemon
1/2 C sugar
1 T flour
1 T butter, melted
sugar to sprinkle
To prepare galette dough, whisk the flour, sugar and salt in a bowl to combine. Cut the butter into the flour mixture until you have mostly small pieces the size of tiny peas and some just a bit larger. You can use your fingers to do this or a pastry blender works very well. Be sure each piece of butter is coated with flour. Add the cold water and mix gently with a fork or your fingers until the dough just starts to come together. Gather the dough on a work surface. Use a pastry scraper or metal spatula to get under the dough and fold it back onto itself. Gently pat down with your hands into a loose disc. Repeat this process again once or twice until the dough looks like it’s coming together. Place the dough on a piece of plastic and wrap tightly. Chill thoroughly, preferably overnight.
When you are ready to roll out the dough, remove from the refrigerator and rest on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to a 14” circle about 1/8”thick, moving the dough after each roll and keeping the parchment lightly floured as needed. When you have the desired shape, lift the parchment onto a flat pizza pan or baking sheet. Chill for about a half hour.
Squeeze juice of half a lemon into a large bowl along with the lemon zest. Slice the plum into thin wedges and toss in the lemon juice with the blueberries. Combine the sugar and the flour and set aside.
Remove prepared galette dough from the refrigerator and sprinkle two tablespoons of the flour/sugar mixture evenly across the bottom, leaving about a 1 1/2” border all the way around. Arrange the fruit evenly on top. Sprinkle with the remaining flour/sugar. Now start to lift and gather the dough up and on top of the fruit, being very careful not to create any cracks that will cause the galette to leak. Work with both hands, pressing gently to keep the dough in place. Chill for one hour.
Preheat the oven to 400 degrees. Brush the border of dough with melted butter and dust the dough with a generous sprinkle of plain or coarse sugar. Bake for about 40 – 50 minutes, until the dough is crisp and browned. Cool on a wire rack to keep the bottom of the galette crisp.