Plum Galette or Strawberry–Rhubarb


This can be made as a regular pie but I prefer the rustic appearance. For Strawberry Rhubarb filling look in the "TIPS"  This recipe serves 8


  • 2½ cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 tbsp granulated sugar Sugars, granulated
  • ¼ tsp salt Salt, table
  • ¾ cup COLD butter, cubed
  • ¾ cup ice water Water, municipal
  • Filling Pie fillings, canned, cherry
  • 8 medium to large plums (1 1/2lbs-750g)
  • 3/4 cup granulated sugar Sugars, granulated
  • ¼ cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 tsp finely grated orange rind Orange juice, raw
  • ¼ tsp cinnamon Spices, cinnamon, ground
  • 1/3 cup amaretti or vanilla wafers cookies
  • Glaze Chicken, wing, frozen, glazed, barbecue flavored
  • 1 large egg yolks Egg, yolk, raw, fresh
  • 2 tsp granulated sugar Sugars, granulated
  • 2 tbsp apple jelly (melted) Jams and preservers, apple jelly


Step 1

In a bowl, mix 2½ cups flour, sugar, and salt. Using pastry blender o 2 knives, cut in butter until mixture is in large crumbs. Drizzle with water, tossing with fork until dough comes together. Shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes until chilled. Inlarge bowl, toss together fruit, sugar and flour. Set aside. Sprinkle 20x15 inch piece of parchment paper with a little more flour. Using floured rolling pin, roll out pastry on paper to a 17" circle, leaving edge ragged. Transfer paper to rimeless baking sheetr pizza pan. Trim off excess paper. Sprinkle pastry with crushed cookies, leaving 4" border unncovered. Spoon filling over crumbs. Lift pastry up over filling, letting pastry fall naturally into folds. In a smal bowl, beat egg yolk with 1 tbsp water, brush over pastry. Sprinkle pastry with sugar. Bake in bottom third of 425F oven for 10 minutes. Reduce heat to 375F bake for 50--60 minutes longer or until bubbly and crust is golden. Let cool on rack on rack for 30 minutes. Brush jelly over filling to glaze.


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