This galette is very easy to make. It is very rustic looking and very delicious. Perfect for company. Pluots are a cross between a plum and an apricot. Try different fruits; any of them will work.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
40 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 galette
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filing:

Directions

Instructions Checklist
  • Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.

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  • Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.

  • Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.

  • Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts

246 calories; protein 3.1g; carbohydrates 31.5g; fat 12.3g; cholesterol 53.8mg; sodium 163.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/29/2019
I had some leftover crust and some pluots, so I decided to make 1/2 the filling from this recipe and put it in a bread pan. I added some crumbles to the top. Lastly, I only cooked it for 35 minutes, given that it was a half recipe. I’m only rating the filling, which was excellent!! I never thought pluots could make such a yummy pie. I will say that the crumbles added a nice crunch, but the crust, as specified in the recipe, would probably supply a similar effect. Thanks for sharing!! Read More
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