Pluot Lime Galette Food

PLUOT GALETTES WITH APPLE MINT AND CALVADOS-LACED WHIPPED CREAM

Steps:

• Preheat the oven to 425 degrees F.
• Pulse together 1 1/2 cups of the flour, 10 tablespoons of the butter and the salt in a food processor. While pulsing, add just enough water for the dough to come together. Remove to a counter and knead a couple times. Wrap in plastic wrap and chill for 20 to 30 minutes.
• Remove the dough from the fridge and cut into four pieces. Roll out into 10-inch rounds on floured parchment paper and slide onto parchment-lined baking sheets.
• In a small mixing bowl, stir together the ground almonds, granulated sugar and the remaining 3 tablespoons flour. Sprinkle the mixture over the pastry rounds.
• In a medium mixing bowl, sprinkle the sliced pluots with some granulated sugar and half of the apple mint and toss. Place the pluots in the middle of each pastry round and gently fold the pastry up and around the fruit. Brush the top and edges of the dough with some egg wash and sprinkle with turbinado sugar. Dot the pluots pieces of the 2 tablespoons butter.
• Place in the oven and bake for 15 minutes, or until the crust is golden brown and the bottom is cooked through.
• While the galettes are baking, melt the plum preserves in a small saucepot, just to soften. Brush the melted preserves on the crusts as soon as the galettes come out of the oven, and sprinkle with the remaining apple mint.
• Whip the cream with an electric mixer. Add a sprinkle of superfine sugar and a dash of calvados and mix in.
• Dollop the galettes with whipped cream and serve.

PLUOT LIME GALETTE

Steps:

• Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
• Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
• Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
• Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.