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Pluot Galette

Welcome back! 
Today, we have a great galette recipe! Galette is just a general term for various round, freeform pies with this type of crust that folds inwards, creating an interesting container for the filling. This is not to be confused with Breton galettes, which have the same idea shape-wise, but are more like pancakes or crepes and are often savory unlike other galettes which are usually sweet. Overall, they're meant to look a little messy in terms of appearance, but that's part of the dish, and it still tastes great!

Pluot Galette


Makes a 9" galette

Ingredients:

Filling:
  • 1 cup (95 grams) almond flour
  • 1/4 cup sugar
  • 1 egg, beaten (portion out 25 grams for the first step)
  • 1 teaspoon vanilla extract
  • 3 large pluots/6-8 plums (about 1 1/4 pounds of fruit)
  • 1/4 cup sugar
  • Juice from 1/2 lemon
  • Zest from 1 lemon
  • 1 tablespoon flour
  • A little turbinado sugar

Directions:

  1. Mix together almond flour, 1/4 cup sugar, and 25 grams of the egg. The rest of the egg will be used for egg wash.

  2. Pit and slice the fruit. Peel it if you like (we did), and put them in another bowl.
  3. With the fruit, add 1/4 cup sugar, lemon juice, lemon zest, and flour, and mix all of this. Let sit for about 15 minutes.

  4. Take out your pie crust and roll it out to about 12" in diameter.
  5. Take the first mixture (with almond flour) and spread it across the pie crust, leaving about 1 1/2 inches of space around the edge (so you make a 9" circle).
  6. Arrange the fruit onto the pie crust on top of that, still in the 9" circle. Don't get the liquid into the pie.

  7. Fold in the edges of the pie crust. Brush the edges with egg wash and sprinkle some turbinado sugar.

  8. Put in the fridge for at least 10 minutes. Meanwhile, preheat your oven.
  9. Bake in the oven at 400°F for 30-35 minutes.
  10. Enjoy!

The key to a crispy crust is to put it in the fridge; otherwise, it will become soft. We also mentioned that you can make this with plums, which are similar to pluots, obviously. However, you can also make it with peaches, apples, pears, and even rhubarb! We do think that our combination of the pluot and the "almond paste" did make a delicious mixture that was juicy, sweet, and nutty too.

-Chefpo
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