Pear and Plum Galette
Ingredients
- 1 1/4 Cup All Purpose Flour I prefer White Lilly, but any will work
- 1/4 Teaspoon Sea Salt
- 1 1/2 Teaspoons Granulated Sugar
- 8 Tablespoons Cold Unsalted Butter Cut into Pieces
- 1/4 Cup Plain Greek Yogurt or Sour Cream
- 3-4 Tablespoons Cold Water
Fruit Filling
- 3 1/2 Cups Pears and Plums 3-4 pears and 2-3 Plums
- Pinch Salt
- 1 Lemon Optional-2 Tbsp Juice and 1 Tbsp Zest
- 1-2 Tbsp Sugar optional, to taste
- 1-2 Tbsp Apricot Preserves Optional
To Finish
- 1 Egg beaten with 1 tsp of water or milk
- 1-2 Tbsp Granulated or Course Sugar for sprinkling
- 2 Tbsp Sliced Almonds or Chopped Nuts Optional
- Creme Fraiche, Whipped Cream, Ice Cream, Greek Yogurt, or Sour Cream for Serving
Instructions
Crust
- Combine the Flour, Sugar, and Salt in a large bowl.
- Place Butter pieces in the mixture and use a pastry blender or fork to combine until the mixture looks like small peas.
- Add Greek Yogurt or Sour Cream along with 3 Tablesppons of water, and combine. The dough should come together forming large clumps. If not, add one more Tablespoon of water. Use your hands to finally bring it together into a single ball.
- Place the dough on plastic wrap and flatten into a disc, and place it in the fridge until it is firm-1 to 2 hours or up to 4 days. (If you’re in a rush, you can place it in the freezer for 20 minutes. )
Assembly
- Heat Oven to 400° F, and line a baking pan with parchment paper
- Thinly slice Pears and Plums and place on a tray or baking dish. Sprinkle with Sugar, pinch of Salt, Lemon Juice and Zest over all slices.
- Roll out Dough on a floured surface until it’s approximately 14” in diameter. Transfer the dough to the baking pan. Spread a thin layer of preserves on the dough, leaving a 2-3 border.
- Arrange the Pear and Plum slices starting from the center and working out, leaving a 2-3 inch border of dough. Fold the border over the fruit, starting at the top and moving in one direction so the creases all go the same direction.
- Beat the Egg with 1 tsp of water or milk and brush it over the crust. Sprinkle the Sliced Almonds or nuts over the fruit and then Sprinkle the course sugar around the edge, or over the entire galette, if you prefer.
- Bake for 30-35 minutes, or until the fruit is bubbling and the crust is golden. Let it cool for 20 minutes before serving.
Do Ahead
- This galette will keep at room temperature for a few days. After that, place it in the fridge for up to a week.
Notes
Fruit:
1. You can use whatever fruit you like, or is in season. The best for baking are stone fruits, berries, and rhubarb.
Sugar:
1. For the filling I listed 1-2 Tbsp of sugar, however I usually omit it. I do not like very sweet desserts, so I cut it where I can. This is a personal taste preference. If you like things a little sweeter, then try adding 1-2 Tbsp at a time and taste the fruit to see if you like it. Keep in mind that the fruit will get sweeter and more intense as it bakes.
Citrus:
1. I used Lemon in this galette, but you could use orange-which is especially good with berries, or even lime for something unexpected.
Thickeners:
1. For my Pear and Plum Galette, I did not use any thickeners. I prefer the natural juices of stone fruit baked along with the apricot preserves I thinly spread on the bottom the the crust before placing on my pear and plum slices.
2. When using berries, it is helpful to have a little thickener. Or, if you like your filling to be thicker in general, here are some recommendations:
Apples or Blueberries: 1/2 Tablespoon
Peaches or Fresh Cherries: 1 Tablespoon
Strawberries, Blackberries, Raspberries, and Rhubarb, use 1 1/2 Tablespoons.
Flours:
1. You can replace 1/2 Cup of the All-Purpose Flour with Whole Wheat or Rye Flour.
Tried this recipe?Let us know how it was!