Plum and Basil Galette
This simple plum and basil galette recipe pairs with basil to bring a refreshingly sweet, slightly tart desert that’s light enough for an after-lunch treat. Galettes are basically just rustic pies, but they’re so simple to make it’s surprising they aren’t talked about more often. You’ll want to make this plum and basil galette for your next anniversary, a date night, or a Wednesday for a sweet treat to help you get through the rest of the week and prepare for the next. I’ll admit that I regret not making a brown sugar and balsamic vinegar reduction to drizzle over this, but you can.
Plum and Basil Galette
This simple plum and basil galette recipe pairs with basil to bring a refreshingly sweet, slightly tart desert that’s light enough for an after-lunch treat. It’s a simple recipe, and such a breeze to make, you’ll be making galettes all the time! Pro tip: This plum galette recipe is only missing a drizzle of brown sugar and balsamic reduction!
- Prep Time1 hr
- Cook Time35 min
- Total Time1 hr 35 min
- Yield12
- Serving SizeGalette
Ingredients
CRUST
- 1-1/2 cups Flour
- 3 Tbsp. Sugar
- 1/4 tsp. Salt
- 1/2 Cup Butter (Cubed and very cold)
- 1/4 Cup Ice Water (Plus more as needed)
- Sugar (Additional, for sprinkling)
- 1 Med. Egg (Beaten with 1 tsp. Water) for egg wash
FILLING
- 6 Med. Plums
- 2 Tbsp. Sugar
Method
Whisk flour, sugar and salt in medium bowl.
Cut in butter by hand until the mix resembles coarse, pea sized crumbs.
Add 1/4 cup ice water and stir with a fork until flour is moistened. Add up to 2 more tbsp if needed.
Gently knead dough in a bowl until it just comes together. Shape into a ball, flatten into a 1″ disc, wrap in plastic wrap and refrigerate for at least one hour.
Preheat oven to 425º and line a large baking sheet with parchment paper
On a lightly floured surface, roll dough into a 12-inch circle and transfer to prepared baking sheet.
Slice plums into 1/8th inch thick slices and sprinkle with sugar in a bowl. Allow to rest at least 15 minutes before baking.
Spoon fruit, not juices, into the center of the dough and arrange as desired. Allow 2″ from the edge of the dough.
Gently fold dough over filling, overlapping as necessary, and press gently to seal the edges. Brush crust with egg wash.
Bake for 25-35 minutes or until crust is golden brown. Remove to cooling rack and serve warm or room temperature.
