Well this spring absolutely flew by. And while it seems like I was just complaining about the unbearably cold winter that we faced here in NYC, pretty soon you’re going to start reading my rants about the insufferable heat we poor New Yorkers have to face while we cram into steamy, overcrowded subway cars. But not yet. No – not quite yet – because this week we’re talking about sugar-plum
fairies desserts, glorious summer recipes and my favorite place on earth.
One of the best things about NYC in the summer (besides day drinking in beer gardens and half empty bars and restaurants on the weekends), is leaving NYC in the summer. In keeping up with traditions of years past, I spent the 4th of July on Martha’s Vineyard (a.k.a. my favorite place on earth) with my boyfriend and his family. We had a lovely, low-key week, filled with trips to the beach, lobster rolls, World Cup viewing parties, perfect summer nights, tennis matches that rivaled Federer vs. Djokovic (no not really) and more lobster rolls. Seriously, it doesn’t get better.
But it did get sweeter when I made this Rustic Plum Galette on the one day that it rained and we were stuck indoors. Though we were hit (rather lightly) by Hurricane Arthur on our last full day, it was sort of nice to take a break from the sun and spend our day reading, watching some epic soccer matches and baking up some yummy treats in the kitchen. This galette is a perfect dessert to make when you’re away on vacation, because it doesn’t need a lot of utensils (if you don’t have a rolling pin use a wine bottle!), and is super easy and quick to put together.
The week certainly flew by (as vacations always do), and though we returned to 90 degree weather in NYC, I was relaxed, somewhat tan, and already planning my next summer getaway. Where to next??
Rustic Plum Galette
Adapted from Food and Wine
For the pastry:
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 11 tablespoons butter, very cold
- 1 large egg yolk
- 3-4 tablespoons whole milk
For the filling:
- 1/4 cup plus 3 tablespoons granulated sugar
- 3 tablespoons almonds, roughly ground in a food processor, or finely chopped
- 3 tablespoons all-purpose flour
- 2 pounds plums, halved, pitted and cut into 1/2-inch wedges
- 1 tablespoon honey
For the dough:
Once dough has come together, turn dough onto a floured surface and mold together into a ball. Cover with plastic wrap and flatten into a disc. Refrigerate for at least 20 minutes or up to 2 days.
Remove the dough from the refrigerator, and flour a work surface. Roll the dough out to a round disc, about 1/4 inch thick. Transfer to a baking sheet and set aside (preferably in the refrigerator) until you’re ready to assemble.
Filling and assembly:
Preheat oven to 400 degrees Fahrenheit.
Mix together 1/4 cup of the sugar, almonds and flour in a small bowl. Sprinkle the almond mixture over the rolled out pie dough, leaving a 2-inch border. Arrange the plum wedges on top, in a spiral starting from the outside in, still leaving the 2-inch border. Sprinkle with 2 tablespoons of the sugar. Fold the edge of the dough over the fruit to create a 2-inch border, and sprinkle the crust and fruit with the remaining tablespoon of sugar.
Bake for 25-30 minutes, until crust is golden brown and fruit is caramelized and soft. Drizzle with honey. Slice into wedges and serve with a scoop of your favorite vanilla ice cream.
Galette will keep for 2-3 days in an air-tight container at room temperature.