Reviews (2) Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 07/30/2008 i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn't too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture. Martha Stewart Member Rating: Unrated 07/30/2008 i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn't too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 2118_071707_galette.jpg
Ingredients Ingredient Checklist 1/2 recipe Pate Sucree for Pies and Galettes 1 tablespoon turbinado sugar, plus more for sprinkling 1 tablespoon all-purpose flour, plus more for work surface 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 5 cups pitted plums, sliced 1/4-inch thick (about 5 medium) 1/2 teaspoon lemon zest 1 tablespoon unsalted butter, cut into small pieces 1 large egg
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 2118_071707_galette.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
2118_071707_galette.jpg
2118_071707_galette.jpg
Ingredients
Ingredients
- 1/2 recipe Pate Sucree for Pies and Galettes 1 tablespoon turbinado sugar, plus more for sprinkling 1 tablespoon all-purpose flour, plus more for work surface 1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 5 cups pitted plums, sliced 1/4-inch thick (about 5 medium) 1/2 teaspoon lemon zest 1 tablespoon unsalted butter, cut into small pieces 1 large egg
Directions
Line a baking sheet with parchment paper or a nonstick baking mat.
Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
Reviews (2)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 07/30/2008 i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn't too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture. Martha Stewart Member Rating: Unrated 07/30/2008 i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn't too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture.
Reviews (2)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 7 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 07/30/2008 i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn't too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture.Martha Stewart Member
Rating: Unrated 07/30/2008
i made this yesterday, and it was delicious! i used pate brisee instead of pate sucree, so it wasn’t too sweet, and since i made four small galettes out of the recipe i had to bake them only 30 minutes. sprinkling the work surface with sugar only makes rolling the dough out more difficult, and there is sufficient sugar on the edges and in the plum mixture.
Rating: Unrated
All Reviews for Plum Galette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Plum Galette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
