What a perfect way to take advantage of this Summer’s bounty! The combination of luscious peaches and plums, both in taste and in color can’t be beat. Double the recipe and make two. There won’t be any leftovers!
Prep time: 30 minutes
By July 8, 2014Published:
- 8 Servings
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 3 tablespoons sugar 2 tablespoons for making pastry dough + 1 tablespoon for sprinkling over prepared galette
- 1/3 cup sugar for fruit
- 1/2 cup Non-dairy Margarine
- 3 tablespoons cold water
- 1 1/2 pounds ripe peaches and plums more peaches than plums
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1 large egg beaten
- electric food processor steel knife inserted
- 2 medium mixing bowls
- slotted spoon
- cookie sheet lined with baking parchment
- rolling pin
- small pastry brush
- cooling rack
- long spatula
- Galette dough: Pour flour, salt and 2 tablespoons of sugar into bowl of processor. Pulse a few seconds. Cut margarine into tablespoons and add to processor. Pulse on and off until mixture resembles coarse crumbs. With processor on, add water and process until dough forms at the side of the bowl. Scrape dough out of the bowl and wrap it in waxed paper. Chill for at least one hour.
- Fruit filling: Prepare fruit about 15 minutes before you want to roll out dough and bake galette. If you add the sugar to the fruit too early, too much liquid will gather and you will have to drain it before adding the fruit to the crust.
Place peaches in mixing bowl and cover with boiling hot water. Wait two minutes and remove peaches with a slotted spoon. The skin should slide off easily. Cut peaches in half, remove pits, and cut each half into five or six slices. Place in mixing bowl. Rinse plums and remove all labels. Cut plums in half, remove pits and slice each half into five or six slices depending on the size of the plums. Add plums to peaches. Sprinkle fruit with 1/3 cup sugar, ginger and cinnamon. Toss gently.
- Preheat oven to: 400° F.
- Remove dough from fridge. Place dough directly on parchment covered cookie sheet. Roll out dough about 1/8th inch thick and about 12 inches in circumference. Carefully, spoon fruit mixture in the center of the circle. Smooth it out so that you have about a 1 1/2 inch border of dough around it. Fold the border over the fruit. The dough will overlap in several spots; and you will have an open fruit center.
- Brush beaten egg over the border of dough. Sprinkle with remaining tablespoon of sugar. Place galette in oven on bottom rack. Bake for 45 minutes or until crust is golden and fruit juices are running. Remove from oven and cool on rack. Rinse beaten egg off pastry brush.
- While galette is cooling, take clean pastry brush and dip it lightly into fruit juices and glaze the top of the fruit. Slide a long spatula under the bottom of galette and slide it on to a serving platter. Serve galette warm or or room temperature.