Imperfect Plum Galette
 
Cook time
Total time
 
Ordinary Vegan's Imperfect Plum Galette
Author:
Recipe type: Dessert
Ingredients
Dough
  • 2¼ cups flour
  • 1 teaspoon salt
  • ¼ cup cold vegan shortening
  • ½ cup cold Earth Balance vegan butter, cut into ½ inch cubes
  • 2¼ teaspoons cider vinegar
  • 4 to 6 tablespoons ice water, more if needed
  • Plums (or could be apricots & raspberries)
  • 1½ pounds plums (approximately 8 - all varieties)
  • 2 to 4 tablespoons granulated sugar (depending on the sweetness of plums)
  • 1 teaspoon almond extract (or plain vanilla)
  • 3 tablespoons sliced almonds
  • 1 tablespoon course sugar
Instructions
Dough
  1. To make the dough using a food processor. Pulse together the flour salt and sugar until thoroughly combined, Add the shortening and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle the vinegar and water over the mixture, and pulse a few times to form the dough. Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. Mold the dough into a disk and cover tightly with plastic wrap. Refrigerate at least 2 hours or preferably overnight.
Plums
  1. Cut each plum into wedges, discarding the pits. Combine the plums with the granulated sugar and extract. Toss well to mix
Assemble
  1. Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter. Transfer the dough on parchment paper to a baking sheet. Don't remove parchment paper.
  2. Gently stir in the sliced almonds into the plums. Spoon the plums into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of plums uncovered. I just left it flat since the dough was not cooperating.
  3. Lightly brush the pastry with the egg wash, scatter the coarse sugar over the plums and pastry.
  4. Bake until the crust is golden brown and the plums are softened, about 45 minutes. Start checking the galette after 30 minutes and loosely cover the fruit with a sheet of foil if they color too quickly. Cool the galette 15 to 20 minutes before slicing. Delicious with some vegan ice cream on top.
Notes
Makes 1 9-10 inch galette
Recipe by Ordinary Vegan at https://ordinaryvegan.net/wabi-sabi-2/