Inspired by a photo from Chez Panisse 40th Anniversary Celebrations
Makes two 9-inch galette doughs (you only need one for the recipe – you can either halve the recipe or freeze the second piece)
2 sticks + 1 tablespoon (250 grams) butter, cold
1 teaspoon cider vinegar
1/2 cup ice water
2+3/4 cups (385 grams) all-purpose flour
2 tablespoons (30 grams) sugar
1 teaspoon (7 grams) fine sea salt
Fruit layer and glaze
8-10 (1,75 pounds/800 grams) red plums, divided
1/2 cup (100 grams) + 3 tablespoons (45 grams) sugar, divided
1 tablespoon (15 grams) butter, melted
1 To prepare the crust, cut the butter into small pieces and chill in the freezer for 20 minutes.
2 Stir vinegar and water in a small bowl and keep in the refrigerator until needed.
3 In a food processor fitted with a metal blade, pulse flour, sugar and salt to mix.
4 Add chilled butter and pulse until the mixture resembles coarse meal.
5 Gradually add the water & vinegar mixture and pulse until the dough forms clumps and curds.
6 Transfer the dough in a large mixing bowl and gather into a ball. Divide into two, flatten slightly and wrap individually in plastic. Refrigerate at least 3 hours, preferably overnight. You can keep the dough in the refrigerator for up to 3 days or in the freezer for up to 3 months.
7 Place one piece of dough between two parchment papers and shape into a flat disk by smashing it with a rolling pin. Roll out into a rough 11-inch circle. Trim the edges to a clean circle with a pizza cutter (or a pairing knife). Transfer the circle to a baking sheet and chill in the freezer for 15 minutes.
8 Preheat your oven to 375 F.
9 To prepare the fruit layer, reserve two of the plums and cut the rest into two. Remove the pits, cut into 1/4-inch thick slices and set aside.
10 Grate the remaining two plums into a medium pot, add half a cup of the sugar on top and set aside.
11 Remove the rolled-out galette dough from the freezer and leaving an inch and a half border from the outside, sprinkle 1 tablespoon of the sugar on top.
12 Arrange the plum slices on top in slightly overlapping concentric circles and sprinkle another tablespoon of sugar on top of the plums.
13 Roll the border of the dough towards the plums, brush the top of the border with melted butter and sprinkle the remaining half tablespoon of sugar on top.
14 Bake in the center of the oven for 45 minutes.
1 Place the pot with the grated plums and sugar over high heat and bring to a boil. Turn the heat down and cook over medium-high heat for 6-7 minutes or until slightly thickened. Pass through a fine mesh sieve, discard the pulp and set the glaze aside.
2 Remove the galette from the oven and let cool for 10 minutes. Brush the top of the plums with the warm glaze (you will not need all of it) and serve (preferably with a scoop of seven-bean vanilla ice cream) immediately.
This galette is best served warm. If you have leftovers, warm for a few minutes in a 350 F oven before serving. You’ll also have leftover glaze. To apply it the next day, add a tablespoon or two of water and bring to a boil over medium-high heat.
The Carousel thanks Cafe Fernando for the recipe.
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