Peach and Plum Galette Recipe

I have a very exciting recipe to share with you today! On Sunday, I was in this total mood to bake. I had been perusing this blog I found this recipe for a tomato galette. To be honest I had never heard of a galette before, however when I decided I wanted to bake I thought about taking this savory recipe and making it sweet!

Recipe for the dough from Cooking with Cakes:

  • DOUGH:
  • 1/2 cup Salted Butter
  • 1 1/2 cups All Purpose Flour, sifted
  • pinch of Salt
  • pinch of Sugar
  • 1/3 cup Cold Water – approx. (I actually used more than 1/3, I kept putting in a tablespoon at a time until it was a consistency I liked.)
  • FILLING:
  • Two hard peaches and two hard plums
  • 2 tablespoons of canola oil (plus more to brush the crust)
  • 1 tablespoons of sugar (plus more to sprinkle on crust)
  • A few big sprinkles of cinnamon

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Some of this recipe is from Cooking with Cakes- I give her all the credit for the dough! 

Directions

  1. Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
  2. When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round.  Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
  3. While dough chills, make your filling. Slice the peaches and plums. Put them in a bowl. Toss them with 2 tablespoons of canola oil, 1 tablespoon of sugar and a few big  sprinkles of cinnamon.

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4. Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour. With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet.

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5. Fill the middle of the rounded dough with the peach and plum filling. Roll up the sides of the galette, giving about a 1-2 inch border.

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6. Brush the dough with canola oil and sprinkle sugar over it.

7. Bake for an hour but be sure to check on it at the 45 minute mark.

8. Enjoy! (We didn’t have any vanilla ice cream but I bet it would be awesome on top!!!)

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