Recipe By Yoly
Rating
Published Jun 19th
Prep 20m Cook 45m Additional 40m Ready In 105m
Servings 1 galette Calories 246.4

This galette is very easy to make. It is very rustic looking and very delicious. Perfect for company. Pluots are a cross between a plum and an apricot. Try different fruits; any of them will work.

Recipe Ingredients

  • 1 ¼ cups all-purpose flour
  • 2 tablespoons white sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ¼ cup cold water
  • 4 pluots, pitted
  • ⅓ cup white sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lime juice
  • 1 egg, beaten

Cooking Directions

  1. 1 Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
  2. 2 Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
  3. 3 Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  5. 5 Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
  6. 6 Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts

  • Calories 246.4
  • Carbohydrate 31.5 g
  • Cholesterol 53.8 mg
  • Fat 12.3 g
  • Fiber 1 g
  • Protein 3.1 g
  • Saturated Fat 7.5 g
  • Sodium 163.9 mg
  • Sugar 15 g

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Reviews

  1. Very delicious!
  2. I had some leftover crust and some pluots, so I decided to make 1/2 the filling from this recipe and put it in a bread pan. I added some crumbles to the top. Lastly, I only cooked it for 35 minutes, given that it was a half recipe. I’m only rating the filling, which was - Read more ...
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