Summer Plum Galette
Active Time: 0 minutes • Total Time: 0 minutes
Yields: 8 Servings
- 1 sheet frozen puff pastry, thawed
- 7 ounce almond paste
- 4 firm plums or pluots
- 2 tablespoon plum jam
- 1 egg
Searching for a an easy, seasonal desert that is sure to wow? Look no further than this Summer Plum Galette. Naturally sweet plums pair with almond paste, wrapped in puff pastry. Serve with whipped cream or Crème Anglaise on the patio, and we won’t be surprised if you get an applause.
Line a baking sheet with a piece of parchment paper. Roll out the puff pastry on the parchment paper into a roughly 9 x 8-inch rectangle. With the tip of a knife, lightly draw a line around all four sides of the pastry about 1/2 inch from the outer edges of the dough. Don’t cut through the pastry. With a fork, pierce the inside area of the pastry.
On another piece of parchment paper, roll out the almond paste to form a rectangle that will fit within the scored area of the puff pastry, roughly 8×7 inches in size. Carefully transfer the almond paste to the puff pastry.
Position a rack in the middle of the oven and preheat to 400 degrees F.
Set the pluots, stem side up, on a cutting board. Cut the pluots vertically (parallel to the cleft in the fruit) into very thin rounds (1/8 inch), starting on one side of the fruit and working toward the middle. When you reach the pit, begin slicing on the other side to create pretty rounds. Discard the pits and the small bit of fruit that clings to them. Discard (or eat) the first rounds if they’re small.
Arrange the pluot slices in neat rows atop the almond paste, overlapping the rounds slightly and covering all of the almond paste. Don’t let the fruit extend onto the marked edges of the puff pastry.
In a small saucepan, bring the plum jam and 1 tablespoon of water to a simmer over low heat, stirring until the jam is melted. Cook until the mixture forms a syrup, 3 to 5 minutes. Lightly brush the pluots with the jam syrup. Brush the unadorned edges of the pastry with the egg wash.
Transfer the galette to the oven and bake until the pastry is puffed and golden, 20 to 30 minutes. Cool before slicing.
Yields about 8 servings