Plum and Walnut Galette

October 4, 2010


Crisps and Tarts, Dough & Desserts, Fall, Local Eating, Recipes, Seasons, Summer

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I really like a late summer plum. We’re into fall now, but still on the cusp, and stone fruit gets better and better from now until its dearth. I made a rustic plum galette recently, which is a nice way of saying that I made a dessert with permissibly crumpled edges and uneven folds. Every piece was unique, with plum slices poking out in different directions. The bottom crust was lined with walnuts and sugar, so that it absorbed all of the plum syrup but maintained a little crunch. I thought it was the perfect way to honor a waning favorite.


I love gallettes for their versatility: it takes so little to make one delicious, and visual imperfections are their best attribute. Virtually any fruit will do, although with apples and pears one tends to opt for the straighter edge of a tartine. Still, I think this fall I may rebel and continue with my nut-encrusted, odd-shaped pastries. I feel most comfortable around the nutty and odd.

Figs would be great here, especially since the combination of figs and nuts is so unparalleled. Next time, I might use hazelnuts and drizzle the top with honey… or maybe I’ll dab fresh marscarpone into the cracks of the fruit, and let it melt a little just before serving. If I were absolutely wild, I’d leave the sugar out of the crust and create a pastry with prosciutto, burratta and arugula. But that would be another post altogether. Stay tuned, as my sanity is increasingly questionable. Have I mentioned I’m in law school?

Plum and Walnut Galette

Loosely Inspired by Martha Stewart

1 1/4 cups all-purpose flour

1.5 tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1 T

2 tablespoons ice water

1 egg yolk, lightly beaten plus 1 large egg (divided)

2 tablespoons turbinado sugar, divided (plus more for sprinkling)

1 tablespoon all-purpose flour, plus more for work surface

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

¾ c finely chopped walnuts

5 pitted plums, sliced about ¼ inch thick


For the Pâte Sucrée

Combine dry ingredients in a large mixing bowl.

Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.

(This can also be done in a food processor, if you prefer, although I like the control of working by hand.)

Add ice water, a bit at a time, and slowly add egg yolks until the dough just holds together, but doesn’t get sticky.

If the dough is still crumbly, add a drop more water.

Form dough into a ball, being careful not to over-work.

Wrap dough in plastic and press with your palms to create a flat disk. (The size doesn’t matter yet.)

Refrigerate at least 1 hour.


For the Galette

Preheat the oven to 375 degrees.

Line a baking sheet with a Silpat or parchment paper.

Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar.

Roll out dough to a 12 inch disk, about ¼ -inch thick.

Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

In a small bowl, mix together 1 tablespoon flour, 1 tablespoon sugar, cinnamon, nutmeg and walnuts, setting aside a bit of the mixture for the top of the galette.

In a large bowl gently toss together plums and remaining tablespoon of sugar. Sprinkle the flour mixture over plums; gently toss until evenly coated.

Spread spice and nut mixture over dough, leaving a 2-inch border around.

Arrange plums on top, maintaining a 2-inch border.

Fold remaining dough over plum mixture, overlapping and creasing dough ever inch or so. Gently squeeze overlaps together as you go.

In a small bowl, beat together egg with 1 teaspoon water.

Brush edges of dough with egg mixture, and sprinkle with turbinado sugar.

Bake until crust is golden brown and juices are bubbling, about 45 minutes.

Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature, with or without vanilla ice cream.

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