Rustic Pluot Galette

We scored on some deliciously sweet pluots at the local farmer’s market yesterday.  What not a better way to use the pluots, than to make a pluot galette.  I was so excited to bake this.  I heart baking.  It’s so therapeutic.  Okay, okay.  It’s a lie.  I wish I could take credit for this, but I’m not a baker whatsoever.  Not even close.  It was my partner who baked this.  She’s an incredible baker.  I just took the picture.

Butter Pie Crust (Pâte Brisée; from Simply Recipes)

1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
4 to 6 Tbsp ice water, very cold

In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.

Remove dough from machine and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the dough with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

Remove the dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Pluot Galette

1 pate brisee
6 firm pluots, sliced
1/3 cup sugar
1 tablespoons cornstarch
1 tablespoon lemon juice
pinch salt
1 egg, slightly beaten
1 tablespoon sugar

Preheat oven to 375 F.

Toss the pluots in a bowl with the sugar, cornstarch and lemon juice. Stir thouroughly and set aside.

Pile the pluots on top of the chilled dough leaving a 2 inch border for the crust. Fold the sides up, creating the crust and pinch folds together to secure. Brush egg on top and sprinkle with turbinado sugar. Bake pie in the oven for 1 hour until the crust is golden and the filling is bubbling. Let cool on the counter and serve.

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