This galette…THIS GALETTE! This feels like six years of fail culminating (finally!) in a success. And the rustic nature of this galette – the cornmeal texture in the crust – is a really wonderful addition.
Quick confession: while I make food, I write the blog post in my head. If I had an audio recorder running while I was cooking, this blog would be way more interesting to read. But forget the photos, forget the text. The taste – oh! the taste – was far more amazing that I could have imagined from a simple galette.
Successful pie crust, anything pastry really, and even a decent bread has eluded me. I’m to the point where I dart down the baking aisle, grab a box that proclaims “just add water!” and bury it in my basket. Instant pizza crust, bread, you name it. But for the most part, I avoid this problem by avoiding baking. It turns out, if you whine about your inability to turn flour, butter and ice water into a decent pastry, someone
eventually tells you the secret.
Pro tip: if someone finally tells you the secret, REMEMBER THE ORDER OF OPERATIONS. I was advised to freeze the butter and grate it with a cheese grater. Since I couldn’t remember if I should freeze it before or after grating, I did both. Freezing it makes it easier to grate, and hopefully freezing it post-grating is one of the keys to success. This pie crust feels like a success.
I had a small pile of plums that I doused in flour and sugar, and then carefully, neatly arranged on my so-far-so-good pie crust.
And then I smothered the neatly arranged plums with blueberries.
Bake, bite nails, try not to check too often, finally get distracted, then jump when the timer goes off.
Rustic Blueberry-Plum Galette
Adding a little cornmeal to the pie crust gives this galette a rustic texture, and a filling of plums and blueberries complements the crust.
- 1 c. whole wheat pastry flour
- 1/4 c. yellow cornmeal
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 c. (1 stick) cold unsalted butter
- 2 to 4 tbs ice water
- 1 1/2 lbs plums (5 or 6 plums)
- 1 c. blueberries
- 1/2 c. sugar
- 1 tbs whole wheat pastry flour
- Put the butter in the freezer for at least 20 minutes. Then use a cheese grater to grate it. Put it back in the freezer for at least 20 minutes. Preheat oven to 400°F.
- Pulse the cornmeal, sugar, salt and flour in a food processor until mixed. Add the butter and process until coarse meal.
- Add ice water (ICE water! That doesn't just mean cold tap water, that means water that was just touching an ice cube!) one tbs at a time until the crust looks crumbly, but holds together when squeezed.
- Turn dough out onto floured surface and form into a disk. Refrigerate for at least an hour.
- Line a baking sheet with aluminum foil. Lay a sheet of parchment paper on the counter and sprinkle with flour. Roll dough out on parchment paper into roughly a 14" circle (I believe mine was more like 13").
- Slice plums up into 1/4" thick wedges (remove pits). Toss plums and blueberries with sugar and flour. Place in the center of the crust, leaving 2" of crust all the way around.
- Fold up the edges of the crust all the way around the galette.
- Bake for 45 minutes. Don't worry if any pie juices escape the crust. It's rustic. Enjoy the imperfections.
- Let cool before slicing into galette.
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