Plum and Toasted Almond Galette

by Megan Martin
Print Email

plum6I'm still thinking about the smell of the sweet Virginia hay - wishing there was a way to bottle that scent. We couldn't bring the hay home, but we did bring other treasures back to remind us of our trip: honey, old frames and fruit from various farmers markets.

On the drive home, the dark red plums were on my mind while they sat on the console of the car. Each time I glanced at them, I could almost taste them.

They were tart...so very sharp in that first bite and the bright red inside had a sweetness that was intensely satisfying - a perfect compromise to the sour skin.

We came home to rain and knee high grass and with too many things I needed to do to count. Yet again, those plums called to me.

Dane held them in her hands. I could see it was their size that excited her, as if they were grown just for her small inquisitive hands.

She played and I rolled dough beside her - a perfect way to be home.

PLUM & TOASTED ALMOND GALETTE
Adapted by Martha Stewart's Recipe

You will need:

THE DOUGH

2 1/2 cups Whole Wheat Pastry Flour, plus extra for sprinkling
1 teaspoon sea salt
1/2-2 tablespoons honey
1 cup ( 2 sticks) cold unsalted butter, cut into pieces
1/2 cups ice water
3 tablespoons milk

Combine the flour and salt in a large bowl. Add the butter, 1 tablespoon at a time and work it into the flour until they are blended, but small chunks of butter still remain (do not overwork). Drizzle honey into the dough and add the ice water one tablespoon at a time; mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle.

THE FILLING

1/4 cup whole, skin-on almonds, toasted and chopped
5 to 6 plums, halved, pitted and sliced 1/4 inch thick
3-5 tablespoons honey

Make a layer of chopped almonds on the rolled dough, leaving a 2" space for the crust. Drizzle a bit of honey on the almonds and place the plums on top of the almonds, overlapping each other inside the pie crust starting one inch from the edge. Drizzle the plums with honey, as desired. Fold the edge of the dough over the plums. Lightly brush the crust of the dough with the milk to prevent the crust from burning. Bake for 45-60 minutes or until crust is lightly browned.

Remove from the oven and let it cool for 5-10 minutes before slicing. Enjoy :)

 

Megan Martin is the author of Fig & Fauna, a blog about farm inspired cooking and agrarian living. She lives on a small farm in South Florida, where she raises animals and grows a vegetable garden. Megan and her husband own and operate Onblonde Pet Spa of Palm Beach.  

Comments   

0 #2 PBer 2012-08-14 04:43
absolutely delicious looking!
Quote
+1 #1 LAReader 2012-08-13 20:11
we're having gallette baking day inspired by this post and the bumper crop of plums and the beginning of the apples....!!!
hope our crust works. Thanks for the recipe!
Quote

Add comment


Security code
Refresh

Restaurant News

Capital Grille: Providence
New England
by Kitty Kaufman

CapitalCapital Grille is fine dining in Providence. It seems like they've been around forever and it's 25 years, so it is forever. It opened in 1990 and this is the original store tucked behind old Union...

Read more...
Guest House Cinnamon Rolls
Florida
by Sue Doeden

ImageOutside, the roosters crow. I look at the time display on my cell phone within reach. 4:30. A.M. As hard as I try, I cannot fall back to sleep. The continuous crying sounds of the roosters are...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Breakfast at the Barlo Kitchen
Los Angeles
by Lisa Dinsmore

barlologo.jpgBreakfast is my favorite meal of the day. Especially a hot one. Sometimes cereal or a muffin is all I have time for, but those are mere sustenance. They don't make getting out of bed worthwhile. I...

Read more...