Plum & Strawberry Galette
No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!
Yield
4 servingsPrep
20 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough | |||
| 1 | cup |
whole-wheat flour
|
|
| 2 | tablespoons |
barley flour
or whole wheat flour |
* |
| 2 | tablespoons |
all-purpose flour
plus extra for rolling and dusting |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 4 | tablespoon |
canola oil
or olive oil |
|
| 1 | tablespoons |
butter
melted |
|
| ⅓ | cup |
milk
|
|
| ½ | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
almond extract
|
*
|
| ⅛ | teaspoon |
vanilla extract
|
|
| For the almond base | |||
| 1 | large |
eggs
|
|
| ½ | tablespoon |
sugar
|
|
| ¼ | cup |
almonds
finely ground |
|
| 1 | teaspoon |
butter
melted |
|
| 1 | teaspoon |
canola oil
or olive oil |
|
| ⅛ | teaspoon |
almond extract
|
*
|
| ⅛ | teaspoon |
vanilla extract
|
|
| For the filling | |||
| 4 | cups |
plums
pitted, firm and ripe, sliced into 1/4-inch slices |
|
| 4 | cups |
strawberries
freshly sliced |
|
| 4 | tablespoons |
apricot preserves (jam)
jam |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dough: | |||
| 237 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
barley flour
or whole wheat flour |
* |
| 3E+1 | ml |
all-purpose flour
plus extra for rolling and dusting |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
baking soda
|
|
| 6E+1 | ml |
canola oil
or olive oil |
|
| 15 | ml |
butter
melted |
|
| 79 | ml |
milk
|
|
| 7.5 | ml |
lemon juice
|
|
| 0.6 | ml |
almond extract
|
*
|
| 0.6 | ml |
vanilla extract
|
|
| For the almond base: | |||
| 1 | large |
eggs
|
|
| 7.5 | ml |
sugar
|
|
| 59 | ml |
almonds
finely ground |
|
| 5 | ml |
butter
melted |
|
| 5 | ml |
canola oil
or olive oil |
|
| 0.6 | ml |
almond extract
|
*
|
| 0.6 | ml |
vanilla extract
|
|
| For the filling: | |||
| 946 | ml |
plums
pitted, firm and ripe, sliced into 1/4-inch slices |
|
| 946 | ml |
strawberries
freshly sliced |
|
| 6E+1 | ml |
apricot preserves (jam)
jam |
|
Directions
To make the dough:
In a large mixing bowl, add the flours, sugar, baking powder, salt, baking soda, and whisk until well combined.
In another bowl, whisk together the oil, butter, almond and vanilla extracts until well mixed.
Pour the liquid mixture into the flour mixture, and stir with your fingers or a wooden spatula until it comes together and forms a rough ball.
Transfer the dough onto a cutting board or a working surface, and knead for a few minutes until it forms into a smooth and elastic ball.
Wrap with a plastic wrap and refrigerate for about half an hour to 1 hour.
The dough can be made 2 to 3 days in advance, then keep it int he refrigerator.
To make the almond base:
Whisk the egg white and sugar in a medium bowl until frothy, 2 to 3 minutes.
Add the finely ground almonds, butter, oil, vanilla and almond extracts.
Whisk until well mixed. Keep it in the refrigerator.
To assembled the rustic galette:
Preheat the oven to 425°F.
Lightly sprinkle flour on a large sheet of parchment paper.
Place the chilled dough on top and sprinkle a bit more flour;
Roll out the dough into a circle 12 to 13 inches in diameter, dust a bit more flour as needed if the dough seems too sticky to roll. (Or place another large piece of parchment paper in order to roll the dough out easily.)
Peel off the top layer of parchment if using, then Invert the dough onto the center of a large baking sheet coated with cooking spray, or lined with baking mat, or a large piece of parchment.
Spread the almond base with a spoon over the dough, leaving a 1-inch border.
Arrange the plum slices and strawberry slices into whatever patterns that you like over the almond base.
Brush the apricot jam evenly over the fruit slices. If the jam is too thick, you may need to warm it up before brushing.
Rustically fold the edges of dough over the pears, crimping the dough to enclose the ends of the pears.
Bake for about 45 minutes, or until the pears are tender and crust is golden.
Cover the edges of the galette with a ring of foil to prevent the crust from being burnt if it's already well browned.
Remove from the oven and cool the gallette on the baking sheet for a few minutes on a wire rack.
Serve warm, at room temperature or chilled.
