Oven-Roasted Plums

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy…

I made a statement recently on social media that plums were my favorite fruit. I guess I said the same thing about cherries, at some point, which I was reminded of. But I’ll confess that I may have also said the same thing about nectarines, figs, mangoes, and litchis at some point in my life. However plums really are my favorite fruit, and I’m happy that they stick around from summer all the way through the beginning of fall.

There are a lot of plums out there. In Northern California we had big purple Santa Rosa plums, as well as an array of others with names like Elephant Heart and Angelino, as well as pluots, a hybrid of apricots and plums. While they don’t show up in Paris, there are green Reine Claudes (which are close to being at the top of my list for favorite varieties of plums), tiny golden Mirabelles, and sturdy Quetsches, which hold their shape relatively well during baking. And while they’re not as tart as U.S. varieties (most of the tartness of plums is in their skins), they are reliably good, and flavorful, when baked or oven-roasted, as I often prepare them.

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Any Fruit Galette

apricot and berry galette plum galette strawberry galettes cherry galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette