Ever since I read an article called ‘The Galette Forgives You’ on The New York Times, I wanted to try my hand at baking one. But since the foodie and I try to eat clean, I had been putting off the idea for a while now… That was until I joined a wonderful group called Baking Partners (managed by Swathi of Zesty South Indian Kitchen), and this month’s challenge was to try our hands on the galette!
Galette is a term used in French cuisine to designate various types of flat round or free form crusty cakes (source: Wikipedia). I found that the crust tastes like butter cookies (yum!), and the fruit filling, baked in its own juices produces a texture and flavor that is nothing short of marvelous.
Although the original recipe makes a 14 to 15 inch galette, I halved the recipe to make a 7 inch galette (perfect for the two of us). This is in no way a ‘healthy’ recipe, but I guess it is OK to indulge in such delicacies once in a while. 😉
Plum Galette | Free-Form Tart
For the Dough:
- All Purpose Flour – 1/2 cup
- Cake Flour – 1/4 cup
- Sugar – 1 tablespoon
- Salt – 1/8 teaspoon
- Butter – 4 tablespoons, cut into small cubes
- Ice Cold Water – 2 tablespoons
For the Filling:
- Plum – 1 whole
- Sugar – 1/2 tablespoon
- Corn Starch – 1/4 teaspoon
- Lime Juice – 1 teaspoon
- Sugar – 1 teaspoon
- Add the all purpose flour, cake flour, sugar and salt to a mixing bowl. Add butter to this mixture and using a pastry cutter, cut through the flour mix till it forms a coarse mixture.
- To the above mixture, slowly add ice cold water one tablespoon at a time, and combine to form a dough.
- Place the dough on a lightly floured surface and roll it with your fingers to form a smooth dough ball.
- Cover the dough with cling wrap and place it in the refrigerator for an hour.
- Meanwhile, cut the plum into two halves, and slice each half into 1/4 inch slices.
- Place the plum slices in a mixing bowl and add the sugar, corn starch and lime juice. Mix and keep it aside.
- Preheat the oven to 375°F . Line a baking tray with parchment paper.
- Take the dough out of the refrigerator and on a lightly floured surface, roll the dough into a 7 inch circle (approximately).
- Making sure to leave a 2 inch border, place the plum slices in a pattern of your choice.
- Fold the border little by little, pleating it as you go along. Once done, press the pleats slightly to make sure they are formed well.
- Sprinkle sugar on top of the galette and bake at 375°F for 30 to 40 minutes, or until the pastry is golden brown in color.
- Once done, leave the galette on the pan for 5 minutes, and then place it on a cooling rack for it to cool down further.
- Slice and serve with whipped cream for a richer dessert.
Nutrition Per Serving*: Calories – 407; Fat – 22 grams; Protein – 4 grams; Carbs – 48 grams; Fiber – 1 gram
- Recipe for galette crust provided by Suja of Kitchen Corner.
- For a larger galette (14 to 15 inches), just double the quantities of the ingredients.
- The filling can be made out of any fruit of one’s choice.
- The original recipe suggests baking at 350°F for 20 minutes, but baking at 375°F for 40 minutes worked for me.
- *Nutritional information from MyFitnessPal