Plum Galette Recipe
- ½ cup organic whole wheat pastry flour
- ¾ cup organic all purpose flour
- ½ cup organic cane sugar, plus more for sprinkling
- ¾ teaspoon salt
- 1¾ sticks organic unsalted butter, chilled and cut into small pieces
- 1 teaspoon organic vanilla extract
- 2 teaspoons fresh organic lemon juice
- 1 pound ripe farm-fresh organic Italian plums (15 to 17 plums), cut into quarters, pits removed
- 2 tablespoons organic unsalted butter, softened
- 1 tablespoon firmly packed organic dark brown sugar
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Combine the flours, sugar, and salt in a food processor and pulse for a few seconds. With the machine on low speed, add the chilled butter, one piece at a time, until the dough resembles a coarse meal.
- Add the vanilla extract and lemon juice, pulsing on and off until the dough becomes wet and sticks together when you pinch it.
- Remove the dough from the machine and shape it into either 4 disks or 1 large disk, both about ¼ inch thick. Wrap the disk(s) in plastic wrap and refrigerate for 30 minutes.
- Place the disk(s) on the prepared baking sheet, and flatten slightly with a rolling pin.
- Prepare the filling: Toss the plums in a bowl with the softened butter and the brown sugar. Spoon the filling onto the center of each disk, and spread it out evenly, leaving ¾ inch around the edges.
- Fold over and pinch the edges to create a rim for the galette. Sprinkle sugar over the top.
- Bake for 35 to 40 minutes, until the galettes are dark brown and the plums are bubbling.
- Let cool before serving.
