Plum Galette

5
(3)
  • Cooking and Prep: 2 h 20 m
  • Serves: 4
  • Contains:

An easy, no-fuss dish that will have everyone thinking that it took so much preparation. In reality, it can be assembled in just a few minutes. So take advantage of summer’s bounty, and prepare a galette that’s ready in no time and tastes positively divine.

Ingredients (11)

Crust

Fruit Filling

Start Cooking

Prepare the Dough

  1. Combine flour, sugar, and salt in a large bowl.

  2. Add the margarine and use your fingers to work it into the mixture until the mixture resembles coarse crumbs.

  3. Add the water, working it in until a dough is formed. Shape the dough into a ball, cover with plastic wrap, and refrigerate for one hour.

Prepare the Plum Filling

  1. In a medium-sized bowl, combine the plums, sugar, cornstarch, lemon juice, zest, and vanilla sugar and toss to combine. Set aside.

Assemble

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Remove dough from the refrigerator. Prepare two sheets of Gefen Parchment Paper. Lightly flour one sheet. Place the dough disc on top. Place the second sheet on top of the dough. Roll out the dough to a 12-inch (30-centimeter) circle. Transfer the rolled-out dough and parchment sheets onto a baking sheet. Remove the top piece of parchment and discard.

  3. Melt the raspberry preserves. Smear half of the preserves onto the dough, leaving a two-inch (five-centimeter) border all around. Working from the outer part of the circle, lay the plum wedges on the preserves, slightly overlapping the slices. Work inward until the plums are finished.

  4. Using the parchment paper, gently fold up the dough around the border, pleating as needed and pressing down lightly to secure up and over the fruit.

  5. Brush the crust with water and sprinkle with a little turbinado sugar or additional white sugar.

  6. Bake for 35–40 minutes. Remove from oven. Brush remaining raspberry preserves over the plum wedges. Allow to cool before serving.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller



  • Hadassah Klein

    Posted by [email protected] |2021-08-04 09:34:53
    Replies:
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  • Hadassah Klein

    Posted by [email protected] |2021-08-04 09:34:58
    Replies:
    0
    0
  • Hadassah Klein

    Posted by [email protected] |2021-08-04 09:35:13
    Replies:
    0
    0
  • SARA

    DELICIOUS RECIPE! SO TASTY!!
    Posted by SARAKOSHER |2020-10-07 22:11:51
    Replies:
    0
    0
  • SARA

    Posted by SARAKOSHER |2020-10-07 22:11:22
    Replies:
    0
    0
  • Esther Rivka Shapiro

    Great recipe!

    Really delicious summer dessert! I substitute the margarine for coconut oil and sometimes the plums with nectarines. I keep it warm on the hot plate and serve with parve vanilla ice cream. Always a hit!
    Posted by Eshap |2020-07-23 10:24:51
    Replies:
    0
    0
  • ratzy

    Raspberry preserves

    What is this? Can I find it in England, or what can be used instead?
    Posted by funi |June 19, 2019
    Replies:
    Rochel
    I would use raspberry jam.
    Posted by Rochel G|June 22, 2019
    Raquel Admin - Kosher.com Admin
    You can use any jelly that you like instead. Preserves generally have bigger fruit chunks in them.
    Posted by raquel_kosher|June 24, 2019
    0
    2
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • SARA

    DELICIOUS RECIPE! SO TASTY!!
    Posted by SARAKOSHER |2020-10-07 22:11:51
    Replies:
    0
    0
  • Esther Rivka Shapiro

    Great recipe!

    Really delicious summer dessert! I substitute the margarine for coconut oil and sometimes the plums with nectarines. I keep it warm on the hot plate and serve with parve vanilla ice cream. Always a hit!
    Posted by Eshap |2020-07-23 10:24:51
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • ratzy

    Raspberry preserves

    What is this? Can I find it in England, or what can be used instead?
    Posted by funi |June 19, 2019
    Replies:
    Rochel
    I would use raspberry jam.
    Posted by Rochel G|June 22, 2019
    Raquel Admin - Kosher.com Admin
    You can use any jelly that you like instead. Preserves generally have bigger fruit chunks in them.
    Posted by raquel_kosher|June 24, 2019
    0
    2

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