September 13, 2010

plum day

One of my favorite flavor combinations is plum & walnut; I can polish off (& have on many an occasion) a 750g tub of Liberté yogurt in that very flavour combination & still feel like I could have just a little bit more. So when Scott Farm sent us home with a 1/2 peck of the sweetest deep purple jewels, a walnut & plum galette appeared as a vision in my head... & then happily in my belly!

Rustic Walnut & Plum Galette
a mash-up of a few different recipes
1 1/4 cups + 3 Tbsp all-purpose flour, plus some for rolling
1/2 cup very cold unsalted butter, cut into 1/2 inch cubes
1/4 cup + 3 tbsp + 1/2 tsp sugar, plus some turbinado for dusting
1/2 tsp kosher salt
4-6 Tbsp ice water
1/4 cup whole walnuts, toasted
5 to 6 firm plums, halved, pitted, & sliced thinly
1 tsp fresh lemon juice
1 egg, lightly beaten
Prepare the crust
In a large bowl, stir together 1 1/4 cups flour, 1/2 tsp sugar, & salt.  Add the butter & cut in with a pastry cutter until mixture resembles a coarse meal.  Add ice water 1 Tbsp at a time & stir with a wooden spoon until dough is crumbly, but holds together when squeezed.  Be careful not overmix! Shape dough into a disk, then wrap it in plastic wrap & refrigerate it for at least 1 hour.

Prepare the walnut meal
Grind the toasted walnuts, then stir together with 3 Tbsp sugar, & 2 Tbsp of flour.  Set aside.
Prepare the plums
In a large bowl, toss the plums with the lemon juice, then toss with 1/4 cup sugar & 1 Tbsp flour.  Add more sugar if it appeals to you & set aside.

Prepare the galette
On a lightly floured surface, roll out dough to a 14 inch round, about a 1/4 of inch thick.  Transfer to a parchment-lined cookie sheet & spread the walnut mixture over dough, leaving a two-inch border.  Arrange the plums on top of the walnut mixture.  Fold & pleat edge of dough over fruit.  Refrigerate for 30 minutes.
Brush crust with egg wash & sprinkle galette with a couple Tbsp. of turbinado sugar.

Bake at 350º until crust is golden & underside is cooked through, about 60 minutes.

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