Happy mid-August friends! I usually try to highlight all summer fruits around this time, and by that I mean mostly peaches and strawberries. This year I wanted to include a less publicized but equally as delicious fruit from this season; the plum. There are so many varieties of plum ranging from yellow to pink to red to black. All of them will do well in this recipe. In this galette, I’ve layered fresh plums with a layer of almond frangipane beneath. It’s encompassed in a honey whole wheat crust and after it’s been baked, it’s then glazed with more honey. This is a fantastic dessert to make for any summer gathering, whether it be large or small.
I’ve been busy working in the restaurant, and on weekends I’ve been busy editing away at my second cookbook. We are about to break ground on bathroom remodel construction in our condo, so I’m very excited about that. We got quotes last year for a bathroom remodel that was upwards of 20K. um. no thanks. My fiance and future father in law are going to tackle it instead! I’ll be happily providing the snacks and maybe helping with demolition. That is the best way I know how to help!
Plum & Almond Galette with a Honey Whole Wheat Crust
Honey Whole Wheat Crust
Butter, Cubed and Cold ½ cup
Whole Wheat Flour ½ cup
AP Flour ¾ cup
Salt ¼ tsp
Honey 1 Tbsp.
Ice Water 2-3 Tbsp.
Almond Frangipane
Toasted Almonds ¾ cup
Flour 2 tsp
Brown Sugar 2 Tbsp.
Sugar 1 Tbsp.
Yolk 1
Melted Butter 4 Tbsp.
Salt ¼ tsp
Plums
Plums 4-5, Sliced
Sugar 2 Tbsp.
Lemon Juice 1 Tbsp.
Cornstarch 2 Tbsp.
Egg Wash
Egg 1
Water 2 Tbsp.
Honey Glaze
Honey 1 Tbsp.
Water 1 Tbsp.
Directions:
In a food processor, combine whole wheat, ap flour, salt and honey. Add in cold cubed butter and turn processor on. Wait 20 seconds and add in ice water, 1 Tbsp. at a time until the dough appears crumbly. Turn processor off and turn out onto a clean worksurface. Form into a ball and wrap with plastic. Chill for 30 minutes.
To make the almond frangipane, combine all ingredients in a food processor and mix into a smooth paste. Set aside until needed.
Mix egg and water together and set aside until needed. Make the honey glaze by microwaving honey and water for 30 seconds. Set aside until needed.
Halve plums and remove pit. Cut each half into 5 wedges. Place all plum wedges into a large bowl. Sprinkle over sugar, lemon juice, and cornstarch and toss to evenly coat.
To construct the galette, roll out the dough onto a floured worksurface. Line a sheet tray with parchment paper. Roll the dough onto the rolling pin, then out onto the center of the sheet tray. Spread the almond frangipane in the center, leaving 2 inches around the edges clean. Begin adding slices of plums in the center. Continue to add plums around each edge creating a rose appearance. Leave about 1 inch around clean. Gather the edges of the dough and bring over the sliced plums. Brush the dough with egg wash and chill while you preheat the oven.
Preheat oven to 400 degrees Fahrenheit. Bake galette for 30-35 minutes, or until the edges are a nice golden brown. When the galette is removed from the oven, brush over the plums with the honey glaze. Let the galette cool at room temperature for 10 minutes and serve.
Plum and Almond Galette
