Rustic Blueberry-Plum Galette

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.

rustic-blueberry-plum-galetteQuick 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. 
blueberry-galetteSuccessful 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.
shredded-frozen-butterPro 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.
pie-crustI 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.
rustic-plum-galetteAnd then I smothered the neatly arranged plums with blueberries.
blueberry-plum-galetteBake, bite nails, try not to check too often, finally get distracted, then jump when the timer goes off.
Rustic Blueberry-Plum Galette

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.


    Crust Ingredients:
  • 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
  • Filling ingredients:
  • 1 1/2 lbs plums (5 or 6 plums)
  • 1 c. blueberries
  • 1/2 c. sugar
  • 1 tbs whole wheat pastry flour


  1. 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.
  2. Pulse the cornmeal, sugar, salt and flour in a food processor until mixed. Add the butter and process until coarse meal.
  3. 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.
  4. Turn dough out onto floured surface and form into a disk. Refrigerate for at least an hour.
  5. 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").
  6. 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.
  7. Fold up the edges of the crust all the way around the galette.
  8. Bake for 45 minutes. Don't worry if any pie juices escape the crust. It's rustic. Enjoy the imperfections.
  9. Let cool before slicing into galette.

based on martha stewart's recipe

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