Dark, beautiful Italian plums had been set aside just waiting to be made into this delicious galette (which is a rustic, free form pie). Lately, being 34 weeks pregnant, it’s been enough work just to get dinner on the table let alone a dessert. But finally yesterday I got around to rolling out my flaky dough and topping it with spiced plum slices. Oh yum! A bit tart, but sweet with a delicious butter crust, this simple dessert is beautiful. With the cinnamon, nutmeg and ginger gently spicing the plums, it’s also perfect for this time of year.
For the crust, I used mostly sprouted wheat flour (homemade, you can read how I do it here). Sometimes when using homemade or bought sprouted flour, I notice a dry mouth feel, so I used part unbleached wheat flour as well. You can certainly use all sprouted wheat flour, or all unbleached white wheat flour, as desired. Another “half way” option I’ve heard about and used once in the past is a flour that still contains the germ, but not the bran. It would have more nutrition than white flour without the phytic acid from the bran. However, wheat germ goes rancid quickly, so you would want to get it freshly ground and keep it cold.
Rustic Plum Galette
You bake this on the bottom of the oven so that the bottom isn’t too soft and has a chance to brown.
• 3/4 cup of sprouted wheat flour
• 1/2 cup of white flour
• 2 tablespoons palm sugar, rapadura, sucanat
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces (I used Kerrygold)
• 3 tablespoons (about) ice water
• 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
• 6 tablespoons palm sugar, rapadura, sucanat
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Scant 1/4 teaspoon freshly ground nutmeg
• 1 tablespoon all purpose flour
• 2 tablespoons unsalted butter
• 1 egg, beaten to blend (for glaze)
1) Combine the flour, sugar and salt in a medium size bowl. “Cut in” the chilled butter with a pastry cutter or two forks until the dough resembles coarse meal. Add two tablespoons of cold water and gently mix together. Add more water as needed until the dough is moist enough to stick together. Gather dough into a ball and flatten into a disk. Wrap and refrigerate at least one hour.
2)Preheat oven to 400 degrees. In a bowl combine the plums with 5 tablespoons of the sugar, spices, and flour. On a lightly floured surface roll our your chilled dough into a large round (at least 12 inches across), or divide it into two pieces and roll out into 6-8 inch rounds (I did this so that it would fit on my sheet better). Place your round or two rounds on a parchment covered pan.
3)Neatly arrange the plums in a circular fashion on the pastry dough, leaving about a two inch rim on each tart. Dot with the butter. Fold the rim up over the plums, and then brush with egg wash. Sprinkle with last tablespoon of sugar over the pastry dough and (optional) sprinkle just a little coarse salt over the top as well.
4)Bake on the lowest rack in the oven for about 40-45 minutes, until the plums are tender and the crust is golden. Allow the tart to cool for at least one hour. Gently remove to plate. Serves 8