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This rustic tart is my favourite dessert. Ever!


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photography: David Grenier


plum + walnut galette

serves 8 - 10

 

pastry:

1 2/3 c. all purpose flour, spooned into measuring cups and levelled

1 1/2 tsp sugar

3/4 tsp salt

10 tbsp cold unsalted butter, cut into bits (1 1/4 sticks)

4 - 5 tbsp ice water

filling:

8 plums, each sliced into 12 wedges

1/2 cup walnuts, toasted

3 tbsp all purpose flour

3/4 cup sugar, divided

 

Put first 4 ingredients into the bowl of a food processor and process briefly until mixture resembles a coarse meal. Sprinkle water and pulse just until the pastry comes together—only a few seconds. Remove pastry and form into a ball, roll it out on a sheet of parchment paper to a circle of 13-15 inches and transfer to a baking sheet. Cover loosely with plastic wrap and chill for 30 minutes.

Preheat oven to 400F. Put walnuts, flour and 1/4 cup of the sugar into processor and process into a fine meal.Remove pastry from refrigerator and spread walnut mixture evenly, leaving a 2 inch border all the way around. Arrange plums over walnuts in a concentric pattern and gently fold the edges over the fruit leaving centre exposed. If the pastry is too cold it will crack; simply wait until it has warmed up and pliable. Sprinkle the remaining sugar over the fruit and pastry border.

Bake the galette in the bottom half of a hot oven for about 1 hour, cover with foil if it is browning too quickly. Remove from oven and cool. Serve at room temperature.


Other great fruit and nut combinations:

Apricots + Almonds

Peaches + Pistachio

Nectarines + Pecans