Plum Galette Recipe with a Flaky Whole Wheat Pie Crust
**Indulge in the delightful simplicity of a classic French dessert with this Plum Galette Recipe with a Flaky Whole Wheat Pie Crust. This rustic tart showcases the sweet and tart flavors of plums nestled in a beautifully flaky crust, making it an irresistible addition to any gathering or a special treat for yourself. With a preparation time of just 15 minutes and a total cooking time of 90 minutes, this dessert is as enjoyable to make as it is to eat. The recipe yields four generous servings, perfect for sharing or savoring over a few days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All-Purpose Flour (Maida) | 1/2 cup |
| Butter (cut into cubes) | 1/2 cup |
| Salt | 1/4 teaspoon |
| Chilled Water | 3 to 4 tablespoons |
| Plums (black or red) | 5 |
| Corn Flour | 2 tablespoons |
| Caster Sugar | 8 tablespoons |
| Vanilla Ice Cream or Whipped Cream | To serve |
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 270 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 50mg |
| Total Carbohydrates | 39g |
| Dietary Fiber | 3g |
| Sugars | 15g |
| Protein | 3g |
Instructions
To begin making the Plum Galette, the first step involves preparing the pie dough, which requires some time in the refrigerator for optimal flakiness. Gather all the ingredients necessary for the pie crust, ensuring the butter is cut into small, pea-sized cubes to facilitate easier incorporation.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, and sugar. Add the cubed butter into this flour mixture. Using your fingertips, work the butter into the flour until the mixture takes on a texture resembling coarse meal. It should feel like tiny, sandy lumps that hold together when squeezed but crumble apart when released.
Next, gradually sprinkle chilled water onto the flour-butter mixture, adding a little at a time to avoid excess moisture. Use your hands to push the dough from the edges of the bowl towards the center, forming it into a cohesive ball. Be mindful to add just enough water to bring the dough together, as the warmth from your hands may begin to melt the butter, which is essential for creating a flaky texture.
Once the dough is formed, transfer it to a lightly floured work surface. Knead gently until all the flour is incorporated and the dough is smooth. Take care not to over-knead, as this can develop gluten and make the crust tough. After this step, wrap the dough in plastic wrap or cling film and refrigerate for at least two hours. This chilling process is crucial as it allows the butter to firm up, resulting in a tender and flaky crust.
After the dough has chilled, it’s time to roll it out and prepare the galette. Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper or lightly dusting it with flour to prevent sticking. While the oven heats, wash the plums and slice them into wedges, discarding the pits.
On a generously floured surface, roll the chilled pie dough into a circle about 11 to 12 inches in diameter. The goal is to create a rustic edge, so don’t worry about achieving a perfect shape. Once rolled out, carefully transfer the dough onto the prepared baking sheet.
In a mixing bowl, combine the sliced plums, corn flour, and caster sugar. Toss these ingredients gently to coat the plums evenly. Then, spread this plum mixture evenly across the center of the rolled-out pie crust, leaving about a two-inch border around the edges.
To create the galette’s signature rustic look, fold the edges of the dough over the plum filling, covering a portion of the fruit while leaving the center exposed. You can pleat the edges for decoration, creating a beautiful pattern that enhances the visual appeal of your galette.
Now, place the Plum Galette into the preheated oven. To help prevent over-browning, loosely cover the galette with aluminum foil. Bake for about 35 to 40 minutes, or until the filling is bubbling and the crust has turned a light golden brown. After approximately 35 minutes, carefully remove the foil to allow the crust to brown further, and continue baking for an additional 5 to 8 minutes.
Once the galette is done baking, and the edges are crisp and golden, remove it from the oven and let it cool on the baking sheet for a few minutes. Cooling is important as it allows the plum filling to firm up slightly, making slicing easier.
Serve the Plum Galette warm or at room temperature, paired with a generous scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience. This rustic dessert not only brings the flavors of summer into your kitchen but also makes for an impressive centerpiece at any gathering.
Enjoy!
With this Plum Galette Recipe with a Flaky Whole Wheat Pie Crust, you can easily create a delicious dessert that captures the essence of French cuisine while using wholesome ingredients. Enjoy the blend of sweet and tart flavors, and delight your family and friends with this stunning treat that is as pleasing to the palate as it is to the eye. Whether you serve it at a special occasion or as a simple weeknight dessert, this galette is sure to become a favorite in your culinary repertoire.
