I watched a lot of Jacques Pepin growing up and I’m happy that he is still cooking. (‘appy cooking!) Lame inside joke for avid JP fans. Sorry.
So when I bought over ripe plums this week at the green grocer, aka The Veggie Lady, I started thinking of what desert to make with them. For whatever reason plum galette came to mind. I’ve never made one in my life. Or maybe ever eaten one either. But I think I’ve seen it on television and since I had leftover homemade mock puff pastry puff pastry sitting in the fridge it seemed like the quickest, easiest way to use these so-ripe plums. Today.
Dang. I should’ve made this years ago.
Since galette is a french word, it made sense to look for a recipe from a french guy and who better than Jacques Pepin? This is when the internet is a beautiful thing. A little Google, a bit of pastry, some ground almonds, fruit, and a desert you better make. My version is based on this recipe from the master, but I got a bit lazy and forgetful at the end. I used my own mock puff pastry recipe since that’s what was already in the fridge (lazy or prepared…you decide).
You can follow any galette recipe you find, but if you want to be lazy like me, here’s what you can get away with.
Preheat your oven to 400F. Roll your pastry out in a big, sloppy circle. Use the pate brisee if you want to be extra french-ish. Place it on a parchment lined tray.
Throw a big handful of sliced (what I had) almonds in the food processor and pulverize them. Put them in a bowl and add what looks like the same amount of flour, plus some sugar. Taste your fruit to figure out how much sugar you need. I added about 1/4 cup.
Sprinkle this mixture on the pastry, spreading it into a circle in the middle and leaving a large empty border of several inches. Place your sliced fruit on top of the flour/almond mixture in a single layer, close together. Then fold the pastry in over the top, pleating it around as you go. To finish it, I brushed with heavy cream and sprinkled with coarse sugar. Because I had both of them on hand. If you don’t have it, don’t use it. Brush with egg wash if you want to. It helps with browning the pastry. Do sprinkle with some kind of sugar. It’s pretty and it tastes good.
Bake for 20-30 mins until your pastry is browned and the fruit juices are coming out a little. The mixture in the bottom absorbs and thickens them, and the almonds add such a nice flavor.
I imagine this is good warm with a quality vanilla ice cream. Or clotted cream. Stop drooling.
We had it at room temp, after dinner. Maybe we ate it with our hands. Everyone liked it, even those I wasn’t sure would. So there. Go buy some over ripe plums (sweet ones) and get lazy.