It’s an exciting day…I have plums!!!! As in plums directly from my neighbor’s plum tree and not from a supermarket. Holy cannoli are they TASTY! Tart and lightly sweet, these lovely little stone fruit have been a delightful treat all week. Since I was graced with a large bucket of them, I just had to make plum mini-galettes. A galette is really just a rustic (read: easier) version of a tart using a traditional pastry dough called pate brisee.
I’ve always been intimidated by any French sounding pastry dough. For no reason really other than it sounded challenging and time consuming. The time has come for me to take on the challenge of a pate brisee which is a version of a pie or tart crust made with butter and lightly sweetened. Growing up, I learned to make pie crust using lard and the key to having this come out with just the right texture of crispy and light was to have everything cold as you put all the ingredients together. The pate brisee crust I’ve used for the plum mini-galettes is no different. This crust recipe is nearly identical to the lard based one I used growing up but with butter instead of the lard and it was surprisingly simple to make. I’ve also used an ancient einkorn wheat flour which I believe has superior taste and more nutrition than modern wheat flours.
For this amazing crust, blend flour and salt in a food processor with a quick pulse. Starting with cold butter (keep in fridge overnight or put in freezer for an hour), dice the butter into small half inch cubes. Pulse with the flour just a few times until the butter is about the size of peas. Add honey and ice water and pulse just until dough starts to come together. Alternately, you can do this by hand, of course, and cut the butter into the flour with a pastry blender. Then, add the ice water one tablespoon at a time and knead with your hands until it comes together. If there are still bits of dough that are not incorporating, add a touch more water. Once dough comes together, knead gently on a clean lightly floured surface to form into a disc. Do not over knead. Dust dough with flour and wrap in plastic wrap to refrigerate for an hour.
The filling is also way easy. Two ingredients type of easy. What can I say? I like to keep it simple! I used fresh plum slices and a touch of honey to sweeten. Stir it together and you have the tastiest plum filling to put in that fancy sounding pate brisee crust! Once your dough is chilled, divide it into 4 equal portions. Roll out each piece into a circle about 6 inches in diameter. Scoop filling into center of each mini-galette and fold the edges up over part of the filling. All in all, these plum mini-galettes came together really fast. You could easily use another stone fruit like peaches or apricots in place of the plums for an equally deliciously dessert!
- 1½ cup einkorn or all purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold butter
- 2 teaspoons honey
- 4 tablespoons ice water (more if needed)
- 6 medium sized plums
- 1 tablespoon honey
- 1 teaspoon lemon juice (optional for added tartness)
- In a food processor, blend flour and salt with a quick pulse.
- Dice the cold butter into small half inch cubes and pulse with the flour just a few times until the butter is about the size of peas. Alternately, you can do this by hand and cut the butter into the flour with a pastry blender.
- Add honey and ice water and pulse just until dough starts to come together (or blend with pastry blender),
- Then, add the ice water one tablespoon at a time and pulse after each one or knead with your hands until it comes together. If there are still bits of dough that are not incorporating, add a touch more water.
- Once dough comes together, knead gently on a clean lightly floured surface to form into a disc. Do not over knead.
- Dust dough with flour and wrap in plastic wrap to refrigerate for an hour.
- While dough is chilling, slice plums into small slices and stir together with the honey and lemon.
- Preheat oven to 425 degrees.
- Take dough out of the fridge and divide into 4 equal pieces.
- Lightly flour a clean smooth surface and roll dough out into a thin circle about 6 inches in diameter.
- Place each galette onto a greased rimmed baking sheet.
- Spoon equal portions of filling into the center of each galette and fold up the sides to make an edge around the filling.
- Bake about 20 minutes until lightly browned.
- Serve warm or at room temperature.