Introduction
This is a great late summer galette if you can find some fresh, small plums. The recipe is not too difficult and a good introduction to galettes and flaky all-butter pie dough. This recipe isn’t particularly amazing or unique, but still worth a shot if you like plums. If you don’t like plums, any similar type of fruit can be used instead.
Recipe Outline
| Recipe: Recipe Review: Plum Galette with Polenta and Pistachios | Special Equipment: None |
| Source: Dessert Person | Time: 6 Hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Dough
Tip 1: Keeping things chilled by putting the bowl back in the freezer for a bit between each step. Consider putting the rolling pin in the freezer first as well.
Tip 2: If the dough isn’t forming and it’s too dry then consider adding up to an extra 1/4 cup of water.
Tip 3: It can be hard to roll out the dough after the first refrigeration as it tends to be loose and break apart. You can help combat this by rolling the dough out in small sections, going rapidly back and forth over each small section before moving onto the next section. That is, roll back and forth over a 3-4 inch segment of the dough, before moving to the next 3-4 inch segment. This helps compact and tighten the dough, preventing it from breaking apart. If you do long rolls across the entire dough it’s more prone to break apart due to how the stress is applied.
Making The Filling
Tip: Halve the plums by slicing around the seam with paring knife and then twisting.
Assembling The Galette
Baking The Galette
Final Product
Key Takeaways
- Italian plums can be found fairly easily in early September. They are also called Italian prunes. If you can’t find them, consider using another type of plum that is small.
- The plums can be a bit tart, so be liberal with the application of sugar and honey.
- Final Score: 3/5 – This is a great summer galette. Definitely give it a try.
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