Ingredients
Serves 8
for the dough
180g / ¾ cup chilled unsalted butter
180g / 1 ⅓ cup flour
large pinch / ¾ tsp of salt
for the filling
about 40 Reine Claude plums
20 grapes (a seedless variety ideally)
1-2 tbsp brown or granulated sugar
Preparation
1- Begin by making your dough. Cut your butter into thin strips or squares in the shape of the stick of butter. Toss them into your bowl with measured flour and salt to coat the butter with the flour. Have your small bowl of ice cold water ready.
2- Working swiftly with your hands, start squishing and folding over the butter and flour mixture until it starts coming together slowly. It will be crumbly. Once it starts coming together a bit, add in some water and keep squishing and folding. The idea is that the strips of butter stay together to create more flakiness. Your dough will eventually come together. Once it does roll it into a ball and flatten it a bit like a disk for easier roll out next. (I did not do this step in the photos provided below!) Wrap your dough in seran wrap and pop it in the fridge for 30 minutes to an hour to firm up for rolling.
3- While your dough is resting and firming in the fridge, prepare your filling. Wash and dry your fruit. De pit your plums by slicing you fruit in half and taking out the pit. I find the easiest way to do this is by cutting down the “crease” of the plum, pull your plum apart, the seed will be at an easy position to take out. Leave plums cut in half or cut them again into quarters. Add your grapes whole into the same bowl.
4- Before adding your sugar, taste your fruit. Reine Claude plums can be very sweet and if this is the case, I’ll add 1 tbsp of brown sugar. If they are less sweet or not very ripe, I’ll add 2 and sometimes 3 tbsp. Gently mix the fruit up and let it sit until the dough is ready for it.
5- Now you can pre-heat your oven to 180c / 350f.
Prepare your work station for rolling out your dough. You’ll need a flat service, (ideally no tiles!) a rolling pin and some extra flour. Add a piece of parchment paper to your pan for easier clean up. Once your dough is firm (doesn’t need to be wildly firm) pull it out of the fridge and sprinkle some flour on your work surface as well as some flour onto your dough so that it doesn’t stick to your rolling pin. Start rolling out your dough by rolling and turning, rolling and turning in order to make a decent circle. You can roll out this dough to about _______ in diameter. Or make a smaller galette with a thicker crust. Transfer your dough to the pan.
6- Add your fruit into the center of the dough, leaving about 1.5 – 2 inches of crust around it. Fold this extra dough over the fruit and you can add some pleats to the dough if you’d like but there is no need to fret about this.
7- If there is any leftover fruit juice & sugar add this to your egg wash. Add a dash of water to the yolk and mix. If you have a kitchen paint brush, brush your egg wash all over your crust. If you don’t have a brush you can use your finger or a wadded up paper towel. Pop your galette in the oven and check it around 30 minutes. You’ll want your dough to be nice and browned. Enjoy!
*with my extra egg white (leftover from using the yolk to brown the dough) I add it into my scrambled eggs mixture the following morning as not to waste it.
Step 1
Fill a large mixing bowl with your flour and salt. Slice up your butter into large slices.
Do your best to flatten the dough and flip it onto itself in order to keep the butter pieces as intact as possible.
Once it gets to about here you can start adding in some water, little by little.
Little by little it comes together. You may need a sprinkle of water to finalize it.
Almost there! Most likely don't need any more water at this point. Simply to gather it together and knead it a few times.
There she is. Once your dough looks like this you can flatten out into a disk to make the start of the rolling process earlier. I didn't do this ...
I didn't have seran wrap so I put my dough in a smaller bowl with a plate on top.
Into the fridge for 30 minutes to an hour. Until it feels firm enough to handle.
Meanwhile prepare your fruit. Start by de pitting your plums. Find the seam and cut down it all the way around the plum.
It should pull apart "seamlessly."
I like to do all the plums by steps. Cut all the seams, pull each plum apart and then de pit each one. I find that it goes quicker than one by one.
I ended up cutting my up in quarters but in half is fine too.
Add your grapes into the bowl with your sugar.
The fruit will release some liquid after the sugar is added. I use that liquid in my egg wash to give some sweetness and extra flavor to the crust.
Prepare your work station for rolling out your dough. I didn't have a rolling pin so I found a super old bottle with homemade walnut liquor made. Most likely 4-60 years old by now!
Had I flattened out my dough into a disk before putting in the fridge I would skip this step of flattening it out with my fingertips.
Roll and turn your dough over and over. If you have another way you like to roll out your dough into an approxiamate circle, do that instead.
Add some light flour if you feel like your dough is sticking to the surface. Don't go crazy on the flour!
Hard to tell the size but this is about ____. She's ready for transfer.
You can see here that my dough is not perfectly even. It's ok, it will still be and was delicious!
For an easy transfer from surface to pan fold your dough in half and then into quarters.
The quarters part. This is much easier to lift and transfer than a big, wide thick/thin galette dough!
After you lay your dough down and unfold it, load it up with your fruit. Make sure to leave sufficient edge space in order to fold it over.
Make it as pretty or not as you like. I am not very good at the crease game!
But I do try for the creases each time. Sometimes I improve, sometimes it's worse.
The brown part at the bottom of the bowl is the leftover sugary fruit juices. Mix that up and paint it onto your crust with either a pastry brush, a waded up paper towel. I opted for my finger here.
Pop her into the oven and out she comes looking like this after about 45 minutes. Please note that each oven is different and cook time can vary largely from 1 minute to 20 minutes no joke!
I like when the crust is cooked all the way through and when the fruit gets blackened so for me this is perfect. Make sure to keep an eye on yours so that it turns out perfect for you, however that is. Enjoy!
I was lucky enough to make this galette in a lovely setting. In my late grandma's kitchen. One of my favorite places in the whole world.
This turned out to be a plum and grape galette because this is what we had on hand.Reine Claude plums are the most flavorful and so delicious cooked. I had never used grapes in a galette before but this is just to show how versatile this recipe is. There are plenty of galettes and tarts that have additional stuffing in them but the point of this one is that its simple and lets the fruit and the crust shine. You can do and should do whatever you feel like and whatever is peaking the season.
The original dough recipe is from Bon Appetit and the main idea behind it is to keep the strips of chilled butter in strips as best you can and roll the dough together. This way the layering of the butter & flour makes it crispy and I can attest to that. Here is the regular recipe. I have not quite done it here in this one but it’s forgiving because it’s still flaky and delicious.
If your fruit is going to produce a lot of liquid like strawberries, you can shift some cornstarch (Maizena) into your bowl to help soak up the juice. The burnt juice that spills out around the crust is divine. Enjoy!
