Plum & Almond Galette with a Honey Whole Wheat Crust

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

Saura Madani
Plum and Almond Frangipane Galette with a Honey Whole Wheat Crust

Ingredients
  

Honey Whole Wheat Crust

  • 1/2 cup cold butter
  • 1/2 cup whole wheat flour
  • 3/4 cup AP flour
  • 1/4 tsp salt
  • 1 Tbsp. honey
  • 2-3 Tbsp. ice water

Almond Frangipane

  • 3/4 cup toasted almonds
  • 2 tsp flour
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sugar
  • 4 Tbsp. melted butter
  • 1/4 tsp salt

Plums

  • 4-5 plums, sliced
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 2 Tbsp. cornstarch

Egg Wash

  • 1 egg
  • 2 Tbsp. water

Honey Glaze

  • 1 Tbsp. honey
  • 1 Tbsp. water

Instructions
 

  • 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 work surface. 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 work surface. 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.

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