Summer 2015 was officially the season of stone fruit in my kitchen. You've seen the evidence here and here, which doesn't even capture the supply of ripe peaches, plums, and nectarines I've kept on hand for eating whole (usually with breakfast each morning). I decide to make one last sweet treat while all these goodies are still in season, this time a galette with the smaller Italian prune plums that made this recipe so famous.
I love simple, rustic food and for that reason have been drawn to galettes (or crostatas, if you prefer the Italian variation). I have to confess that I'd been intimidated to make one, but it turns out they're very straightforward. I was thrilled with the result. The plum flavors come through beautifully, and the galette is so much lighter than a pie.
I referred to this recipe, which won my trust because it recommends mixing your dough in a food processor (my preferred method because it's SO much easier than working it by hand). In place of the ground almonds, flour, and butter in the filling, I went one step further and made a frangipane to brush over the dough. The frangipane protects the crust from excess fruit juiciness, and (bonus!) adds a subtle almond flavor. You only need about two tablespoons of frangipane for the galette, and the rest can be frozen for three months.
Baking Tip #1: I've found that using a marble pastry board helps when rolling dough, especially when trying to get it thinner. The cool surface prevents the dough from sticking.
Baking Tip #2: You can pack the fruit tightly because it will cook down in the oven.
Baking Tip #3: Brushing the crust with egg and sprinkling it with sugar will help it crisp to a beautiful golden-brown.