Plums and honey make the perfect filling for this rustic galette. It's a great way to use all those plums in the Fall.
- Cook Time
- Prep Time
- 1 cup all-purpose flour + a small amount for rolling out crust
- ½ teaspoon kosher or sea salt
- 2 teaspoons honey
- 6 tablespoons cold unsalted butter, cut into ½-inch pieces, or vegan butter
- 1 egg yolk
- ¼ cup ice water
- 2 pounds ripe plums, halved and pitted
- ⅓ cup honey
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon water
- 1 egg yolk
- In a food processor, pulse flour, salt, honey, butter, and egg yolk until mixture resembles coarse meal.
- With the motor running, add water 1 teaspoon at a time until dough forms a ball and clings together (you may not need all the water).
- Gather dough and flatten to a disk, wrap in parchment, and refrigerate for at least 1 hour and up to 2 days.
Or frozen pie crust, thawed
- Slice plum halves into thin wedges and toss with honey, cornstarch, and lemon zest and juice.
- Roll out dough, on lightly floured surface, to a 12-inch circle.
- Pile filling into center of dough. Gather edges of dough and draw them to center, allowing the dough to fall into pleats. You should have a 3- to 4-inch opening to show off plums.
- Chill galette for 30 minutes.
Preheat oven to 400°F.
- Brush galette with honey glaze. Bake galette at 400°F for 40 to 50 minutes or until dough is medium brown and filling is bubbly.
- Allow to cool slightly before slicing and serving.