Summer means stone fruit, even in Hawaii, where the choices for these juicy fruits (teehee) are painfully more limited than in mainland markets. Because of this dearth (and because I’m ornery as all get, as my g-ma Blackwell would say), I have to smell the peaches, nectarines, plums, and cherries every time I visit the supermarket between June and September.
This tendency towards nosiness, coupled with Beckie’s desire to identify precisely what a dark plum smells like, inspired the following rustic stone fruit galette. I used those plums and some fragrant bing cherries, but one of the galette’s appeals is versatility: using these basic guidelines for proportion, you could use any of the drupes (I swear it’s a word) you have on hand.
I describe galettes as rustic because that means the faults in presentation are actually charming (this must be the galette’s other appeal): roll out a single pie crust (one half of the recipe found here) into what passes for a circular shape and transfer to a parchment-lined baking sheet. After rolling, I usually pop my crust back into the freezer because, even though it’s rustic, that butter still needs to be cold. We want flaky crusts, and cold butter is the key.
Next prepare your fruit: pit your cherries if using, and peel and slice your plums (or simply slice—I don’t mind the skin). Combine these in a bowl, and mix with two tablespoons of sugar, zest of one lemon, juice of half that lemon, and (my not-so-secret ingredient) some chopped thyme. I only use 1/2 of one teaspoon, but you could increase this amount if you are very brave.
Remove your crust from the freezer and cover it with a mixture of sugar and cornstarch, leaving an approximate one inch border on all sides. This will prevent the fruit juices from making your galette bottom soggy (no one likes a soggy bottom, even if it is fun to say). Mound your filling in the center of the crust, artfully arranging your plum slices if you like, but—again—we’re baking rustically here. Fold the edges of crust over and crimp to secure.
Brush the crust border with an egg wash, sprinkle with sanding or coarse sugar, and pop that galette into your preheated oven. At the risk of making too many references to 90s hip hop, I’ll just say — drupe, there it is.
I feel better now.
- ½ pie crust recipe found here
- 4 black plums, sliced
- 1½ cups pitted cherries
- zest of one lemon
- juice of ½ lemon
- ½ tsp chopped thyme
- 2 tbsp sugar
- On crust:
- 1 tbsp sugar
- 1½ tsp corn starch
- 1 egg + 1 tbsp water, lightly beaten, for wash
- coarse sugar, for sprinkling
- Preheat oven to 400F.
- Roll out pie crust to desired thickness and transfer to a parchment-lined baking sheet. Place in freezer while completing next step.
- In a small bowl, combine plums, cherries, lemon zest and juice, chopped thyme, and 2 tablespoons of sugar.
- Whisk together 1 tablespoon sugar and 1½ teaspoons cornstarch. Remove pie crust from freezer and spread cornstarch mixture over its surface, leaving a 1 inch border.
- Mound fruit filling in center of pie crust, arranging plums and cherries as desired. Fold reserved border over and crimp. Brush border with egg wash and sprinkle with coarse sugar.
- Bake in preheated oven 30-35 minutes, until crust is golden brown.
- Cool before serving.