Why? Because I made my first galette and I’m converted.
A picture of a blueberry galette was on the cover of Bon Apetit (it was gorgeous) so I had to make it. I had just picked the last of the plums off the tree this year and needed something to do with them. Instead of using the rest of them for jam, I decided to use some for this.
I loved not using a pie pan, but just wrapping the crust around the fruit filling instead. I also didn’t have try to make it look perfect by fluting the edges just right but it still looked amazing!
The original recipe called for pecans in the crust, but I didn’t have any and it was great without them. I loved the texture of it–not as smooth as pie crust and the sugar coating . . . mmmm. I also dusted the inside bottom of the crust with tapioca to soak up extra juice. Instead of using two cups of blueberries I used a 50/50 mix of chopped plums with fresh blueberries.
It tasted fantastic by itself and with ice cream.
Not only is this plum blueberry galette absolutely beautiful, but I guarantee it will get rave reviews.
- 1 cup plus 2 Tablespoons all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) chilled, unsalted butter, cut into pieces
- 1 cup chopped plums
- 1 cup fresh blueberries
- 1 Tablespoon cornstarch
- 1½ teaspoons fresh lemon juice
- ¼ cup sugar, plus more for sprinkling
- 2 Tablespoons milk, half-and-half, or heavy cream
- Preferably in a food processor, combine flour, sugar, salt, and cinnamon. Pulse to combine.
- Add butter and pulse until ingredients are the consistency of coarse meal. It's fine to have pea-sized pieces.
- Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together.
- Gently pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375°.
- Cut plums into small pieces
- Toss plums, blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
- Roll out dough on a lightly floured surface to a 12" round.
- Carefully transfer to a parchment-lined baking sheet or silpat.
- Sprinkle the dough with 1-2 Tablespoons of instant Tapioca pudding
- Mound fruit mixture in the center of dough, leaving a 2" border. To make a cleaner edge, lay a dinner plate over the fruit and trace 1" out from the edge.
- Fold edges over, overlapping slightly.
- Brush dough with milk and sprinkle with sugar.
- Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes.
- Let cool before serving.
I was determined the birds would not get more plums than us this year! What would I do without B to climb up the extension ladder and get the last of the plums?
This is a recipe I made with the plums last year. Let us know if you make either one and love it.