Apologies for the delays, life has been a bit crazy! In my galette making spree, I experimented with plums too. Unlike the Peach Galette, this dessert is more hearty and is more autumnal. Though plums aren’t in season then 😦 It was delicious, especially with the creamy topping. In concocting this recipe, I adapted the Peach Galette recipe and also used some aspects of this recipe too.
Serves 5 (or more)
1/2 of Pate Brisse Recipe (courtesy of Martha)
6 Medium ripe plums, sliced
1 Lime, juiced (or lemon)
1/3 cup and 2 Tbs. Sugar
1 Tbs. Cornstarch
1/2 Tsp. Salt
1 Egg, large
1 Tbs. Milk
3/4 cup Sour cream
1 Tbs. Powdered sugar
1. Make Pate Brisse Recipe and cool in refrigerator for at least 1 hour.
2. While the Pate Brisse is cooling, combine the sliced peaches, lime juice, 1/3 cup sugar, cornstarch and salt in a medium sized bowl.
3. Preheat the oven to 400 degrees Fahrenheit. Upon removing the Pate Brisse from the icebox, place on counter for 10 minutes. Then roll out the dough into a rectangle (or circle)–whatever you like. Place parchment paper on your baking sheet. Roll the dough loosely over the rolling pin and transfer to baking sheet. Place fruit filling into the center of the dough leaving a 1.5 inch margin around all edges. Fold the edge over the filling, and marvel at the rustic beauty! Whisk the egg and milk together and brush over edge using a pastry brush. Sprinkle the remaining sugar over the crust.
4. Bake for 45-50 minutes until the edges are golden brown. Upon removal from the oven transfer to a cooling rack, otherwise the crust will be soggy.
5. Before serving, mix sour cream and powdered sugar. Drizzle over the galette and enjoy!