F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Chocolate-Crusted Plum Galette
© Frances Janisch

Chocolate-Crusted Plum Galette

  • ACTIVE: 40 MIN
  • TOTAL TIME: 2 HRS 20 MIN
  • SERVINGS: 8
  • MAKE-AHEAD

Serena Bass, a New York City caterer and co-owner of Serena Bar & Lounge, makes her juicy plum galette with fresh rosemary and a chocolaty pastry crust. The combination of plums and choclate with herbs may be unusual, but it works beautifully, thanks to what Bass calls her "chocolate instinct."

pastry

  1. 1 1/4 cups sifted all-purpose flour
  2. 2 tablespoons plus 1 teaspoon sugar
  3. 2 tablespoons unsweetened cocoa powder
  4. 1/4 teaspoon salt
  5. 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
  6. 1/4 teaspoon pure vanilla extract
  7. 3 to 4 tablespoons ice water
  8. 1 egg white, lightly beaten

filling

  1. 1 orange, preferably organic, washed and patted dry
  2. 2 tablespoons unsalted butter
  3. 1/4 cup sugar
  4. 1 teaspoon finely chopped rosemary
  5. 1/2 teaspoon pure vanilla extract
  6. 1 1/2 pounds red or black plums—halved, pitted and cut into 8 wedges each
  7. 2 tablespoons water
  8. Whipped cream, for serving
  1. In a food processor, pulse the flour with 2 tablespoons of the sugar, the cocoa and the salt. Add the butter and pulse until the crumbs are the size of small peas. In a small cup, stir the vanilla into 3 tablespoons of ice water, then sprinkle over the mixture and pulse just until the crumbs are moistened. If the crumbs seem very dry, pulse in the remaining 1 tablespoon of ice water. Turn the crumbs out onto a work surface and gather them together; pat the pastry into a disk. Wrap the pastry in plastic and refrigerate until chilled, about 30 minutes.
  2. Preheat the oven to 400°. On a lightly floured surface, roll out the pastry to a 14-inch round (see Note). Transfer the round to a baking sheet lined with parchment paper. Fold 1 inch of the pastry over onto itself to form a pleated rim and prick the rest of the pastry with a fork. Brush the rim with egg white and sprinkle with the remaining 1 teaspoon of sugar. Freeze until firm.
  3. Bake the pastry for 20 minutes, or until it's nearly cooked through and dry to the touch.
  4. Using a vegetable peeler, remove two 3-by-1-inch strips of zest from the orange. Cut the strips into fine julienne with a sharp knife.
  5. In a large nonstick skillet, melt the butter over high heat. Stir in the sugar, orange zest, rosemary and vanilla. Add the plums and water and cook, stirring occasionally, until the sugar dissolves and the plums are barely softened, about 5 minutes.
  6. Spread the cooked plums and their juices over the pastry and bake for 35 minutes, or until the fruit is tender and the crust is cooked through. Cut the galette into wedges and serve warm or at room temperature, with whipped cream.
Make Ahead The pastry dough can be prepared through Step 1 and refrigerated for up to 2 days, or it can be frozen, well wrapped in plastic and foil, for up to 2 months. Thaw the pastry dough before rolling it out. The baked galette can stand at room temperature for up to 6 hours. Notes For a different look, roll out the pastry into a square or rectangle.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.