Plum Raspberry Galette
By: Guest Blogger, Olivia Beckman of Bakery Sixty Five
Galette: a French term used to describe a flat,
round or free form crusted cake.
How To: Pie Dough-
3 cups of flour 1 tablespoon of sugar 1 teaspoon of salt 1/3 cup of vegetable shortening 1 1/2 sticks of butter 1/2 cup water How To: Galette Filling- 4 medium sized plums 1 cup (8 oz) raspberries 1/2 cup of brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons of cornstarch or tapioca flour 1/2 teaspoon of vanilla 1 egg Raw sugar
Put the flour, sugar, salt, vegetable shortening, and cold butterinto a food processor and pulse 11 times. Turn the food processor on again and add the ice cold water, mix until dough ball forms. Chill for 30 minutes before using.
(makes enough dough for 2 galettes or pies)
Filling Directions- Cut your plums into eighths, and gently rinse the raspberries
place them both into a medium sized bowl.
In another bowl mix the sugar, cornstarch (or tapioca flour), and vanilla. When combined add to the fruit and mix gently. Let this stand for 10 minutes, in the meantime get your pie dough split
into two even balls (Save one for a later date!). Roll out your dough into a 12 inch round. Place the dough onto some parchment paper and slide onto your baking sheet. Gently place the fruit on top of the dough leaving a 2 inch perimeter around the edge. Fold the edge of the pie dough up onto the fruit.
Bake at 375 for 20-25 minutes or until crust is golden brown.
Olivia Beckman is Co-Owner of Bakery Sixty Five in Ventura, California.