We had a quiet and rainy weekend with not much on the agenda other than a lot of rest and self care. Anna got a surge of energy Saturday afternoon and decided to make two galettes, which is basically a rustic, one-crust pie. Despite the rain and gloom outside that day, I had just enough natural light to capture the galettes in our living room before the sun went down. I love the moody light, which reflects the nature of the weekend so well.

We had a hard week last week, so taking the time to get creative and enjoy a sweet treat was necessary. In February, we took a cooking class, and we made an apple galette. Anna’s been wanting to cook them at home ever since. We had a supply of pears and plums, so she decided to make one of each kind. They were delicious!

Ingredients:

The crust recipe came from our dear friend and baker extraordinaire, Jasmine. It is so flakey and flavorful while also being sturdy with a good texture.

Crust

2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
6 tablespoons butter
3/4 cup shortening
1/2 cup ice water

In a bowl I combined flour and salt. I cut chilled shortening and butter into small cubes and added them to the flour. I used my fingertips to squeeze and coat the fats in flour. After a few minutes they fat and flour begin to combine and get crumbly. You want to see small chunks of butter and fat in the dough. Then I added the ice water a little bit at a time until the dough came together in a ball. I wrapped it in saran wrap and chilled in the fridge. This dough will make 2 crusts. I rolled them out and used a cake pan as a guide to cut dough into a large circle.

Fillings (Plum)

4-5 small plumbs sliced
2 tablespoons brown sugar”
1 tablespoon cornstarch
1 teaspoon cinnamon

Crumble topping

2 tablespoons brown sugar
2 tablespoons flour
2 tablespoons melted butter
1 1/2 teaspoons ground ginger

After slicing plums, coat them in brown sugar, corn starch and cinnamon and lay them on the rolled out pie dough. I worked in a spiral pattern with the plums. It doesn’t have to be pretty I just tried to make it somewhat even. Leave 2-3 inches around the edge to fold over. Once you’ve laid out the plum slices, fold the edges of the crust up and over, crimping every few inches. Add crumble topping on top and bake at 350 for 30 mins.

The result is a light, tart yet sweet dessert. The cornstarch helps thicken all the plum juices and the crust is flakey and perfectly light. The crumble adds the perfect bit of crunch and zing from the ginger. Pair with a dollop of fresh whipped cream or ice cream.

Pear filling:

3 large pears sliced
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 big drizzle of honey
1 teaspoon corn starch

Follow same assembly steps as plum galette. This one would also be great with a brown sugar crumble on top, however the crumble did takeaway from the over all appearance or “instagram” factor of the top! 😂

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