Mango and Plum Galettes

Mango and Plum Galettes
Galette Dough Ingredients:
Directions:
  • Cut butter into 1/8th inch slices.
  • Put in freezer as well as the salted water for ten minutes.
  • Put flour on workspace, the chilled butter on top. Throw a dusting of flour over butter.
  • Use rolling pin to roll the two together.
  • Using pastry scrapper or metal spatula fold the sides over the center of the dough.
  • Roll and combine four times.
  • The butter should retain its flat shape, layering is what you’re after.
  • Don’t worry- it isn’t pretty at this point!
  • Make a well in the center, pour ice water in.
  • It’s going to want to leak out which is fine.
  • Scrape the sides of dough over into the well of water and dust with flour to allow you to roll out the dough.
  • Throw flour under dough to keep it from sticking while rolling it out.
  • Get under the dough and fold it over the other half.
  • Roll it out again.
  • Repeat 3 or 4 times.
  • The dough will look less rough and you should see slices of butter throughout the rectangle of pastry dough.
Fruit
  • 1 ripe mango, peeled and sliced into wedges
  • 3 ripe plums pitted and sliced into wedges
  • Egg wash of 1 yolk with 1 Tbs water
  • Coarse sugar for garnish
Assembly and Baking
  • Roll out enough dough to cut 2 six inch circles 1/4 inch thick.
  • Freeze the rest.
  • Dust off excess flour and set on parchment paper on a cookie sheet.
  • Arrange mango and plums in the center leaving 3/4 of an inch border.
  • Gather the sides up and pinch together all the way around (similar to pie border but flat).
  • Brush pastry edges with egg wash and cast sugar over the pastry edge and fruit.
  • Bake at 400º for 40 minutes or until brown.
  • Place on a cooling rack and serve with ice cream or whipped cream
Back to blog