I didn’t realize that I’d been giving all my stone fruit love to peaches and nectarines this year. I can’t seem to avoid walking out of every grocery store or market I visit with a bag of them. But no plums. I’ve been unintentionally neglecting them. I’ve been passing on cartons of the big, dark purple ones for weeks. Luckily, I saw a basket of these little red beauties and immediately decided they were coming home with me.
Since baked fruit and buttery pastry are two of my favorite dessert things – and I didn’t have quite enough fruit to fill a pie – a galette was the answer. It seems like whenever I see a galette recipe, it includes a comment about how galettes are the perfect pie alternative for summer. They are, allegedly, simpler and easier and less fussy. I’ve never found this argument to be particularly compelling – you’re still dealing with pie dough – but it is nice to roll out one big round of dough instead of two.
As far as I’m concerned, the one drawback of galettes is that some recipes instruct you to fold over only a narrow border of crust, leaving you with a low crust-to-fruit ratio. Anything less than a two-inch border is insufficient. Bigger border=more flaky crust.
A bit of buckwheat flour gives the crust a nutty flavor, which I love, and a slightly-heartier-but-still-dessert-appropriate texture. Sprinkling a mixture of ground almonds, sugar, and flour on the crust before arranging the fruit serves as a barrier to keep the bottom crust from getting soggy and creates a delicious, frangipane-like filling to complement the fruit. Any stone fruit would be a perfect substitute for the plums in this recipe, whether it’s your favorite, one you’ve been neglecting, or whatever happens to be on your counter.
- ⅓ cup buckwheat flour
- ¾ cup plus 3 tablespoons all-purpose flour, divided
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 3-4 tablespoons ice water
- 1 pound small plums
- 3 tablespoons ground almonds
- 4 tablespoons sugar, divided
- Stir the buckwheat flour, ¾ cup all-purpose flour, and salt together in a bowl. Using a pastry blender, two knives, or a food processor, cut the butter into the flour mixture until the largest pieces are the size of kidney beans. Mix in the ice water a bit at a time, until the dough holds together when pinched. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap the dough and refrigerate it for at least 30 minutes and up to three days.
- Preheat the oven to 375 degrees. Cut the plums into quarters, removing the pits. Stir the ground almonds, 3 tablespoons of flour, and 3 tablespoons of sugar together in a small bowl.
- Roll out your dough on a well-floured surface to form a 15-inch circle. Transfer the dough to a parchment-lined baking sheet. I find it easiest to roll it out on a floured piece of parchment paper, transfer the dough on the paper to a baking sheet, and trim the edges of the paper to fit.
- Sprinkle an even layer of the ground almond mixture on to the center of the dough, leaving a two-inch border around the edge. Arrange the plum slices in tightly packed circles and rows on top of the almond mixture. Fold the dough border up over the plums, pressing gently to secure it. Sprinkle the edges of the crust and exposed plums with the remaining tablespoon of sugar.
- Bake for 45-55 minutes, until the crust is golden brown and the plum juices bubble. Cool before serving so the juices can set.