Plum Galette

I have always wanted to make a galette for maybe 10 to 15 years! I never got around to it. I haven't always been a fan of fruit pies possibly from growing up with some homemade fruit pies but mostly frozen prefabs or pies made with premade crust and canned pie filling. They just didn't appeal to me not because they were premade but too rich, too sweet. Now how easy is pate brisee? Very easy to make and worth the few minutes to put together.

This galette dough was super easy. I whipped everything up in the food processor, chilled and rolled out between two sheets plastic wrap and it was done. I used a coarse ground cornmeal and it was a little too gritty on my teeth, though no one else complained about it.

Galette Dough
3 TB sour cream
1/3 cup ice water
1 cup flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
7 TB cold butter cut into 6 pieces
Stir sour cream and ice water in bowl and set aside. Pulse flour, cornmeal, sugar and salt in food processor bowl until combined. Drop butter pieces on top of flour mixture and pulse 8 times until the crumbs are size of peas. With the machine running add the sour cream mixture. Process until forms soft, moist curds. Chill for 2 hours.

Fruit Filling11/2 cups of fruit of your choice (I mixed plums with some peaches)
1 TB sugar
1 TB honey
2 TB cold butter
Bake in 400F oven on pan lined with parchment.
Roll out dough using plenty of flour. Add fruit leaving 2 to 3 border around. Sprinkle sugar and honey over fruit. Scatter butter pieces over fruit. Bring edges up over fruit letting the dough pleat naturally. Brush edges with egg wash and sprinkle with tsp of sugar. Bake for 35 minutes.