Galettes are wonderful desserts to make with fresh fruit because really let the fruit shine and are also quite easy to prepare. This Plum and Blueberry Galette has a filling made with fresh plums and blueberries, which not only make a good flavor combination, but turn into a dramatic dessert that has a vivid purple color to it.
A galette is a free-form tart that has a flaky pastry crust, rather like a pie that you can make without using a pie plate. Since the tart has a casual look, I always feel like I can put just about anything inside one and often use a combination of whatever fruit I have on hand. In this case, I used some sweet, ripe plums and plump blueberries. Both fruits have a bold sweetness to them and they work well together, giving the tart a wonderfully jammy flavor that is perfectly showcased in a buttery, flaky pie crust.
I typically leave the skins on plums when I bake with them, since a lot of the color of plums comes from their skin and I like to have that bold color in my desserts. The skin is also very tender, so it rarely seems intrusive in the finished dessert. If you prefer, you can certainly peel the plums before using them. Also, be sure to taste your plums because if they are on the tart side, you might want to add a few extra tablespoonfuls of sugar to sweeten up this dessert. Serve the galette while it is still just slightly warm from the oven, either plain or with a little bit of sweetened whipped cream on the side.
Plum and Blueberry Galette
pastry for one 9-inch pie crust (recipe below), chilled
1/4 cup ground almonds/almond meal
5-6 medium sized plums
8-oz fresh blueberries
2 tbsp cornstarch
1/3 cup sugar
1/2 tsp vanilla extract
milk or cream, for topping
coarse sugar, for topping
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
Sprinkle the crust with ground almonds, spreading the almonds evenly and leaving a 1 1/2-inch border around the edges of the crust.
Cut the plums in half and remove the pits. Coarsely chop plums into 1-inch pieces.
In a medium bowl, combine chopped plums, blueberries, cornstarch, sugar and vanilla extract and stirring to combine. Pour plum mixture onto prepared crust, covering the layer of ground almonds and leaving the 1 1/2 inch border uncovered.
Fold up the border of pie dough, covering about 1-inch of the filling all the way around the galette.
Brush the crust with a little milk or cream and sprinkle with sugar.
Bake for about 35 minutes minutes, until pastry is a deep golden brown.
Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Single Pie Crust
1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter (you can also use half butter, half shortening) with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic.
Chill for at least 30-60 minutes before using.