Skip to main content

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
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Filipino Chicken Adobo

Welcome back!  Today, we have a traditional Filipino dish: Chicken Adobo! Adobo is a very classic Filipino flavor involving vinegar, peppercorns, and bay leaves. It's used for many different types of meat; pork is another very common choice. The dish should not be confused with a Spanish variety of adobo, which has a similar concept but different ingredients - there's a heavier emphasis on spices like paprika and oregano. Filipino Chicken Adobo Ingredients: 2 pounds chicken drumsticks 1/2 cup rice vinegar 1/3 cup soy sauce 6 cloves garlic, minced 1 tablespoon whole black peppercorns 3 bay leaves 2 tablespoon sugar Directions: Prepare the marinade by adding in all the ingredients except for the chicken. Mix this together. Put the chicken in and let it marinade for a few hours, preferably overnight so the flavor really soaks in. Take the chicken out. Keep the marinade! In an oiled pan, sear the chicken for 2 minutes on each side (imagine that the drumsticks have two sides). Remov...
Post a Comment
Read more

Hash Brown Egg Cups

This is the first post here!  This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...
1 comment
Read more