The recipe and photography for this post was provided courtesy of local food blogger, Claire Xu. To see more of Claire’s recipes, visit her Instagram @eatswithclaire.
Stone fruit season is in full swing, and this whirlpool-shaped galette is filled to the brim with delicious plumcots and plumagranates. Similar to strawberry shortcake, the pastry and fruit combination in this galette perfectly contrasts a refreshing scoop (or four) of vanilla ice cream.
Plumcot & Plumagranate Galette
- 5-6 mixture of plumcots and plumagranates
- 4 tbsp sugar
- Juice of 1/2 lemon
- 1 1/4 c flour
- 4 oz butter
- A pinch of salt
- 1 tsp sugar
- 4 tbsp ice water
- 1 egg yolk (for optional egg wash during assembly)
- Mix flour, sugar, and salt in a food processor.
- Add cubed butter into food processor and pulse ~8 times.
- Slowly add ice water in, pulsing a couple times every couple tablespoons.
- Pour mixture out onto a clean, dry, and flat surface, and knead the dough. Seeing small specks of butter throughout is a good thing.
- Create a disk, sprinkle with butter, wrap in plastic wrap, and refrigerate (chill) for 1 hour (minimum) 2 days (maximum).
- Slice the plumcots and plumaganates into bite-sized pieces.
- In a bowl, mix sliced fruit, sugar, and lemon juice
- Preheat the oven to 425 degrees F.
- Once dough is chilled, on parchment paper or buttered aluminum on a baking pan, roll out the dough to create a 9-10 inch round crust.
- Assemble your fruit (leave out the juices) on the crust with 2 inches of dough uncovered.
- Fold the outside dough in and make sure that there are no cracks.
- (Optional) Beat one egg yolk and brush it on top of the crust. Sprinkle a little bit of sugar over the top.
- Bake at 425 degrees F for 35 minutes. 20 minutes in, cover the edges with aluminum.
Serve with ice cream and a drizzle of honey!