Thursday, November 3, 2011

{45 by 45} plum galette aka rustic plum tarte



so i had a bowl full of plums and didn't know what to do with them.. i grabbed my tablet and googled "plum recipes blog" and several galatte recipes popped up.. i was leery at first but when i saw rustic and didn't need to look "pretty" attached to the word galette i knew this was a recipe for me.. i am by no means a baker.. i basically screw up everything i bake.. shell bakes awesome, me not so much.. i hate to measure, i hate to follow a recipe and i am so not patient when it comes to cooking.. but i figured what the heck i would try it.. we were having guests over and i thought this would be nice to serve for dessert... the recipe i settled on can be found here at simple recipes.. and i pretty much followed it a few things i didn't do and the one thing for sure i would do different is not add so much sugar it seemed like a lot when i was adding and it kinda oozed out of the side when cooking.. jake stopped by the next day and couldn't stop eating it.. he said it might be the best thing i've ever baked.. gotta love that kid.. well i know i do.. sunday i am having guests again going to try my hand at a apple galette..



plum galette aka rustic plum tarte

prep time: 15 minutes
cooking time: 45-50 minutes
serves: 6

1 premade pie crust like pillsbury (that's what i used.. not ready yet to make my own pie crust ha)
6-8 tart plums, pitted and sliced
1/4 cup golden raisins
zest from one lemon
2 tblsp. flour
1/2 cup sugar



in a medium size bowl, gently toss the plum slices with the raisins, lemon zest, flour and sugar.. preheat oven to 375 degrees (f).. remove pie dough from fridge and let stand for 10 minutes before using.. unfold pie dough and place in the center of a small rimmed, lightly buttered baking sheet.. (i used my pampered chef baking stone and covered with foil and lightly sprayed it with pam).. place plum mixture in the center of the pie dough round, leaving a border of about 2 inches on all sides.. fold edges of the pie crust up and over that the circle of the filling is visible.. (doesn't need to look perfect.. remember we are going for rustic here *wink*) place baking sheet in the middle rack of the oven and bake for 40-45 minutes, until the crust is lightly browned and the filling is bubbly.. cool on a rack for an hour before serving.. i served with vanilla ice cream.. can you say yummmmeeeee..

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