Plum and Raspberry Galette

This recipe comes from last October's Pie Party at Lauren's house. She made a "Plum Galette" and Dave has been requesting (demanding) that I make one almost since that day. Lauren finally sent me the recipe (which I probably already got from her way back when) and I decided to give it a go this afternoon. I couldn't leave well enough alone so Plum Galette became Plum and Raspberry Galette. I also may have increased the amount of lemon zest significantly from the original recipe. And of note, this could probably be done with just about any fruit you like. Maybe not bananas...

So I got this from Lauren and she got this from somewhere else and I only made minor alterations to someone else's wonderful recipe! Enjoy!

Plum and Raspberry Galette

Ingredients

Dough:

2 cups flour

3 Tbsp sugar

1 1/2 tsp grated lemon zest

1/4 tsp salt

1 1/2 sticks unsalted butter, very cold, cut into 1/2 in. pieces

1/3 cup very cold water

Filling:

1/2 cup sugar

3 Tbsp all-purpose flour

1 tsp grated lemon zest

1 1/2 lbs ripe plums, pitted and cut in 1/2 inch wedges

1/2 lb raspberries

1 1/2 tsp vanilla extract

2 Tbsp milk

1/4 cup (give or take) Turbinado sugar

Instructions

1. Using the amounts for "dough" above, combine the flour, sugar, lemon zest, and salt in a food processor* and pulse briefly until they are combined.  Toss in the chunks of butter and pulse until it becomes coarse crumbs.  Drizzle the water evenly over the crumbs and process until the dough is moist but still crumbly.

2. Shape the dough into a 5-inch disk.  Wrap and refrigerate until firm and chilled, at least 1 hour.  

3. After the obligatory hour has passed preheat the oven to 400.  In a large bowl, whisk together the "filling" amounts of sugar, flour and lemon zest.  Add the plums, raspberries and vanilla extract and toss until combined.
 

4. Roll the dough between two large pieces of parchment paper (best idea ever! I will use this for all pies from now on), lightly flouring, and form a rough circle slightly larger than 14 inches and about 1/8 inch thick.  Trim off excess dough to make an even 14-in round.  Transfer the dough to a parchment lined baking pan with a rim (like a baking sheet). I accomplished this by just picking up the bottom piece of parchment that I used to roll out the dough and setting the whole business on the baking sheet. Boom! No ripped dough and no wasting another piece of parchment. Also, I had just used the last piece of parchment but this was still a good maneuver. The dough will hang slightly over the edges of the pan.

5. Pile the filling into the center of the dough, leaving a 3-inch rim of dough.  Fold the dough edge up and over the filling, making pleats in the dough as you go.  (The galette will flatten out as it bakes.)  Press the pleats gently to seal.  Brush the dough with the milk and sprinkle the dough and fruit with the turbinado sugar, pressing on the sugar lightly to make it adhere.  Bake until the fruit is tender and the crust is browned, 40-45 minutes. Allow to cool and enjoy! Mine had exploded a little and leaked fruit juice all over the pan but it was still fantastic!

*You could also work a lot harder and do this part with a pastry blender by hand. I did not in this particular case because I hate to do that. Instead, I drove to my parents' and borrowed a food processor because mine mysteriously vanished years ago.