Plum Galette

The simplest most rustic tarts are baked free form, without a tart pan. Called Galettes in France. Its called a Galette because its flat, open-faced and free form-- the crust is rolled into a circle, the filling is piled in the center, and the edges of the crust are turned in and ruffled over the filling. The cornmeal in this wonderfully buttery dough gives it a bit of crunch, it makes it crisp enough to stand up to soft and syrupy fillings and sturdy enough to be rolled to extreme thinness. This galette can be served either warm or at room temperature.




I was wanting to bake a galette from a very long time. And finally i made it. This galette can be served as a wonderfully sophisticated dessert. I'll assure you, it wont disappoint you or your guests.
Choose tart plums for a less-sweet galette, or very ripe plums for a sugary result. The filling used in this recipe is very dry and perfect because of the flour and ground almond used in it. Ground Almond gives a very distinct flavour to the filling. The filling is so simple and so much tasty. So here is the recipe..

Makes 1 Small Galette. Serves 2.

You'll need..

Ingredients

1/4 recipe Galette Dough, chilled

(You can use 1/2 recipe of the galette dough and double the quantities of the filling for a bigger galette)

For the Plum filling
4 Plums, halved, deseeded and cut into several thin slices
4 tbsp Ground Almond
2 tbsp All purpose flour
1/4 cup sugar

Topping
Few Sliced Almonds
1 tsp Sugar

For Brushing
1 egg
1 tbsp milk

Here you start; Position a rack in the middle of the oven and preheat the oven to 400 deg F (200 deg C). Line a baking sheet with parchment paper.

Rolling the dough; Take one quarter of the dough on a lightly floured surface and roll it into a 9 inch circle. Since the dough is soft, you'll need to lift it now and then and toss some more flour under it and over the top. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.

Filling; Mix in all the ingredients for the filling. Spread the filling over the dough leaving an inch border.

Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette.
Combine the ingredients for brushing. Dip a pastry brush in the egg and milk mixture and giv the edge of the crust a light coating and then sprinkle the sliced almonds and sugar.


Baking the Galette; Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Transfer the baking heet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature, cutting the tart with a pizza wheel or a sharp knife.



Storing; The galette is best eaten the day it is made.