Plum-Basil Galette

August 29, 2019
Created by Harmons
1 hour 45 minutes
Serves 6-8
  • 1 recipe Flaky Pie Dough
  • 1 egg
  • 1 Tbsp water
  • 1 1/2 lb fresh plums, pitted and thinly sliced
  • 1/3 cup granulated sugar
  • Pinch kosher salt
  • 1 1/2 Tbsp unbleached all purpose flour
  • 5 oz almond paste
  • 2 Tbsp fresh basil ribbons
  • 3 Tbsp turbinado (raw) sugar

Line a rimmed baking sheet with parchment paper or a silicone mat.

Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into a circle, turning it a quarter turn and flipping dough as needed with a bench scraper to prevent sticking, until dough measures 14″ wide and 1/8″ thick. Starting at one edge, roll dough around rolling pin and transfer to prepared baking sheet, and chill for 30 minutes.

Place a rack in lower third of oven and preheat to 400°.

In a small bowl, combine egg and water and beat to combine. Set aside.

In a large bowl, add plums, granulated sugar, flour, and salt and toss until combined. Set aside for 5 minutes.

Meanwhile, spread almond paste in thin layer over chilled dough. Mound plums in center of dough, leaving a 2” border around mound. Sprinkle on basil. Fold one edge of dough up onto fruit, pleating it to make a circular enclosure and leaving center open. Brush inside of pleat with egg wash and continue to pleat dough until fruit is encircled with dough. Brush crust with egg wash and sprinkle with turbinado sugar.

Bake until crust is golden brown and fruit is bubbling, 40-45 minutes. Transfer to a rack to cool for 15 minutes. Slice and serve warm.

Click here to make Flaky Pie Dough.