This plum galette is a freeform alternate to a tart that celebrates stone fruit season keeping all the focus on beautiful sliced ripe plums.
It’s been a few weeks now that I’ve had pie on the brain. Last week I taught a pie workshop, so there was lots of planning and dough-making in advance.
The class was so much fun, and I could not have been more impressed with everyone’s creations especially considering most of the group were pie novices.
We ended up with a little extra dough, so we baked a couple galettes to use it all up. Feeling inspired, I baked a plum galette when I got home.
Plums don’t get as much attention as they deserve.
They’re a little tart and pair well with cherries, peaches and pretty much any stone fruit.
Then I carefully arranged the plum slices in this galette even though the dough edges were rough.
I liked that it turned out a little more formal, but nowhere near as fancy as a double crust pie.
The moment my knife cut through that first slice, the pastry showed off its perfectly flaky crust.
PrintThis plum galette is a freeform alternate to a tart that celebrates stone fruit season keeping all the focus on beautiful sliced ripe plums.
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