There are few things as lovely a classic fruit pie. A galette is a rustic tart filled with fruit. It’s a great example of how sometimes the simplest desserts are the best. Today, Pastry & Baking Arts Chef Instructor Scott McMillen was teaching students how to make these free-form tarts. Between the apple, pear and berry versions it was impossible to choose a favorite. If you have beautiful, ripe plums, try these individual galettes.
21 ounces all-purpose flour
1 teaspoon salt
1 ounce sugar
16 ounces butter
2 fluid ounces water
Roasted Plums and Ginger:
10 plums, peeled, halved, cored and wedged
4 ounces sugar
2 fluid ounces dark rum
1/2 teaspoon ground ginger
1 teaspoon grated fresh ginger
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Makes 8 galettes
To make the dough, combine all the dry ingredients in the mixing bowl of a stand mixer. Cut the cold butter into 2-inch cubes. Using the paddle attachment a low speed, mix butter into dry ingredients until it forms pea size pieces. Mix eggs and water. Add the liquid, mixing with paddle briefly, just until the dough holds together. Do not overwork the dough. Shape into a cylinder and wrap well, chilling until ready to use.
To make the roasted plums, place all ingredients in roasting pan and toss to mix. Roast at 500ºF for about 10 minutes, until the plums are tender and charred at the edges.
To assemble the galettes, roll 4 ounces of dough into an 8-inch disk. Place filling in center of dough spreading to one inch from edge. Fold the border over the fruit mixture, overlapping every few inches. Place the galettes on a sheet pan.
Brush exposed dough with milk and sprinkle with sugar.
Bake at 350ºF until golden and dough is cooked through.