PLUM GALATTE
INGREDIENTS
- 2 C Flour
- 1-2 t Kosher Salt
- 1 Lemon (just the zest)
- 14 T Margarine
- 6 T Water (Ice)
FILLING INGREDIENTS
- 6 Plums (sliced)
- 1/3 C Sugar
- 1 Lemon (juice & zest)
- 4 T Flour
- 1 t Kosher Salt
- 1/2 Vanilla bean (Optional )
- FOR THE GLAZE
- 1 Egg
- 2 t Vanilla Extract
- 1 T Sugar
DIRECTIONS
- 1. Put the flour & salt in a food processor & pulse one of twice to combine.
- 2. Cut the cold butter into pieces & sprinkle on top of the flour.
- 3. Pulse in the food processor until the mix formsd large coarse crumbs.
- 4. Pour the ice water over the mixture and pulse until the bough begins to come
together. - 5. Remove dough from the processor, wrap in parchment paper or plastic wrap &
refrigerate for at least an hour. - 6. Pre-heat the oven to 400 F & toss the filing ingredients together in a bowl.
- 7. Remove the dough from the fridge & place it in the center of a piece of parchment paper.
- 8. Quickly roll the dough into a large circle but it doesn't need to be perfect.
- 9. The key here is to work quickly & not to overwork the dough.
- 10. Place the plum mix into the center of the dough & fold up the edges & it should look
rustic & imperfect but that's ok. - 11. Carefully pick up the parchment paper & transfer the galette to a baking sheet.
- 12. Mix the egg & vanilla in a small bowl.
- 13. Brush the edges of the galette with the egg mixture & sprinkle sugar on top.
- 14. Bake at 400 F for 40-50 minutes until the crust is golden.
- 15. Cut into wedges & serve warm or at room temperature.
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