Page 20 - cookbook 2019 wob

@joyofcholov
Plum Galette

by: Deby Sandler

INGREDIENTS:

Dough:
2 ½ cups flour
1 tsp. salt
1 tbsp. sugar
16 tbsp. (2 sticks) cold margarine
⅓ to ½ cup cold water

Plum Filling:
1 tbsp. turbinado sugar, plus more for sprinkling
1 tbsp. all-purpose flour, plus more for work surface
1 tbsp. granulated sugar
4 tsp. ground cinnamon
5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
½ tsp. lemon zest
1 tbsp. unsalted margarine, cut into small pieces
1 large egg

PREPARATION:

1. Mix together all dough ingredients by hand.
2. In a small bowl, mix together 1 tbsp. flour, granulated sugar, cinnamon.
3. In a large bowl gently toss together plums and zest. Sprinkle the flour
mixture over plums; gently toss until evenly coated. Transfer plum mixture on
top of dough, leaving a 2-inch border all the way around. Fold border over
plum mixture, overlapping where necessary and gently pressing to adhere the
folds.
4. In a small bowl, beat together egg with 1 tsp. water. Brush edges of dough
with egg mixture, and sprinkle with turbinado sugar. Bake about 45 minutes,
until crust is golden brown and juices are bubbling. Transfer the baking sheet
to a wire rack to cool.
5. Serve warm or at room temperature.

18 19