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."
1 1/4 cups sifted all-purpose flour
2 tablespoons plus 1 teaspoon sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
1/4 teaspoon pure vanilla extract
3 to 4 tablespoons ice water
1 egg white, lightly beaten
1 orange, preferably organic, washed and patted dry
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon finely chopped rosemary
1/2 teaspoon pure vanilla extract
1 1/2 pounds red or black plums—halved, pitted and cut into 8 wedges each
2 tablespoons water
Whipped cream, for serving
How to Make It
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.
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.
Bake the pastry for 20 minutes, or until it's nearly cooked through and dry to the touch.
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.
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.
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.
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.
For a different look, roll out the pastry into a square or rectangle.
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