Fresh Plum Galette...

I always regret that summer is gone, and all the warm sunny lazy days become shorter in time. But alas, even here in the southeast, fall brings coolness to the air and a heavy morning dew at first light. These conditions helps produce an abundance of wonderful fruits which makes this season transition very pleasurable. My local Farmers’ Market is full of fruit such as apples, pears, and plums - all begging to be baked into some delectable dessert.



One of my favorites is a Galette, a rustic looking French country dessert. Traditionally it is made with the fruits of the season. A Galette is a free-formed open pie of sorts, where you place a layer of fruit on the top of sweet pastry; which is then carefully folded over the fruit toward the center forming an open pocket. The assembled Galette is then placed in a hot oven and baked until the fruit is bubbly and the pastry has become slightly puffed, set, and the edges are nicely browned.

Fresh Plum Galette

Ingredients:
Gallette
2 cups all-purpose flour
¼ cup sugar
½ teaspoon salt
1 cup butter, chilled
6 to 8 tablespoons ice water

Plum Filling
6 medium ripe plums, pitted, sliced ⅛-inch
½ cup brown sugar, firmly packed
1 tablespoon orange juice
2 teaspoons grated orange peel

Brandy flavored whipped cream

Preheat oven to 400° F.

To make Gallette:
In the bowl of a food processor, combine the flour, sugar and salt. Through the food tube gradually add butter and pulse until mixture resembles coarse meal. Transfer to a wide bowl; using a fork, mix in the water until flour is moistened.
On a baking sheet lined with parchment paper, turn out pastry and roll into 14-inch circle. Set a side.

To make filling:
In a small bowl combine the brown sugar, orange juice and orange peel.



Arrange sliced plums around top of pastry to form a 10-inch circle; working out to in. Sprinkle the top of the plums with the brown sugar mixture. Carefully fold the outer pastry over plum toward the center forming an open pocket shape.
Bake for 30 to 40 minutes until pastry is golden brown

Serve in wedges with a dollop of brandy cream.