Summer has been so grand. But, now we are into what seems like full swing Autumn.
I woke up one morning and thought, hey! did we just skip the month of September? Don’t get me wrong I love Autumn. In fact, it is my favorite season. But, I feel like hanging on to Summer just a wee bit longer with this last-of-summer inspired galette.
AND, I got to try yet another fruit today. The green plum. My grocery store introduces a new fruit every month. What a lovely idea! So, I’m looking at the label wondering what in gods name it is? “Reine Claude Verte”? Apparently its a fancy name for a plum. A green plum. And just as all green things are never sweet in my mind, I’m wondering how tart the flavor of this one was going to be. Finally, I decided to be adventurous. If you knew me, you’d nod yes to that! I’m the biggest coward you’ll meet, when it comes to experiencing new stuff with food.
To my surprise, the green plum was sweeter than its red counterpart! Wow and yum!!!
This is as simple as a recipe gets. And you get to make your own pastry too. How fantastic is that?!
2 1/2 cups all purpose flour
1/3 cup granulated sugar
180 grams butter, cold, cut into cubes
1/2 tsp baking powder
1/2 tsp salt
1/2 cup ice water
2 cups nectarines + plums, deseeded and sliced
3/4 cup packed brown sugar
1/4 tsp ginger powder
1/4 tsp cinnamon powder
powdered sugar for dusting
Place the flour, salt, and sugar in a bowl. I don’t have a food processor so I did it with a hand mixer. Process for a few minutes to combine. Add the butter, and process until the mixture resembles coarse meal, about 3-4 minutes. Add the ice water in a slow, steady stream, until the dough comes together. Turn the dough out onto a work surface. Divide in four parts. You could also just make one. Place each quarter in a sheet of plastic wrap. Flatten, and form discs. Wrap, and refrigerate at least 1 hour before using.
Preheat oven to 375°F or 190°C.
In a large bowl, combine the brown sugar, cinnamon and ginger. Toss the cut fruit and let sit for around 15-20 minutes.
On a lightly floured surface, roll out your dough and spoon the fruit mixture onto the middle. Leave a 2 inch border around the filling. Fold over the edges and leave the middle exposed. Brush the edges with the beaten egg.
Bake until filling is bubbly and crust is golden brown, about 35-40 minutes. Let galette cool completely. Dust with powdered sugar and serve with ice cream.