Pate Brisee For Plum Galette Food

PLUM GALETTE

Steps:

• Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
• Preheat the oven to 350 degrees F.
• Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds.
• When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature.
• In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
• Yield: 1 tart shell
• Prep Time: 15 minutes
• Cook Time: none
• Inactive Prep Time: 30 minutes
• Ease of preparation: intermediate

THE MOST DELICIOUS AND EASY PLUM GALETTE

Steps:

• Make the pate brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be visible and in small pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; you should still be able to see the butter bits.
• Form the dough: Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough, into a 16" to 17" round, about ⅛" thick. Drape the dough over the rolling pin and transfer it to a large baking sheet, lined with parchment paper. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
• Make the filling: In a small bowl, combine ¼ cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2" of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 2 teaspoons of the remaining ⅓ cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2" border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 2 teaspoons of sugar.
• Bake the gallete: Place the galette in the middle of the oven and bake for about 45 minutes to 1 hour, until the fruit is very soft and the crust is nicely browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit. This will give them a nice glaze. Let the galette cool to room temperature before serving.

PATE BRISEE

Steps:

• Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
• Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
• Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.