The crust for this galette was a happy accident! The shortening didn’t make it home from the store, and coconut oil was the closet thing I had in pantry. It worked amazingly well. The rustic nature of this free form pie hides a world of mistakes with the pastry, which I have to admit I am prone to! Try it with any any fresh seasonal fruit.
Ingredients
For the Pastry:
- 2 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 4 tbsp refined coconut oil
- 1 tsp coarse sea salt
- 1/2 cup ice water
For the filling
- 2 1/2 lbs plums
- 1/4 cup granulated cane sugar
- 1/4 cup light brown sugar
- 3 tbsp almond flour
- 3 tbsp all-purpose flour
- 1/2 tsp coarse sea salt
- 3 tbsp unsalted butter
For the topping
- 2-3 tbsp heavy cream
- 1-2 tbsp granulated cane sugar
Method
Make the pastry. Add the flour and salt to a food processor and pulse to combine. Add the coconut oil and process until completely incorporated. Add the cold butter and pulse until the butter is somewhat incorporated, but there are still small pea size pieces of butter in the mix. Add the ice water a few tablespoons at a time, pulsing in between addition until the mixture starts to form a crumbly dough. Form into an oval disc and roll out on a floured surface until 1/8 to 1/4 inch thick. Transfer to a parchment lined baking sheet and set aside while your prepare the fruit & filling. If its quite warm in your kitchen, you can put the pan in the refrigerator until your ready to use it.
Preheat the oven to 400°. Slice the plums in half and remove the pits. Slice into wedges. In a small bowl combine the almond flour, all-purpose flour, brown sugar, and salt. Spread the flour mixture evenly in a circle on the pastry, leaving several inches to fold over the fruit. Heap the plums on the flour mixture, or arrange in a rosette pattern. Sprinkle with 1/4 cup of granulated sugar. Dot with butter.
Fold the pastry over the plums. Brush the pastry with heavy cream and sprinkle generously with granulated sugar. Bake for 35 – 45 minutes or until the fruit is bubbly and the crust is golden brown.
Eat for breakfast, lunch, or dinner! I promise it won’t last long.
Recipe by Katie