Italian Plum Galette by Carla Lalli Music
Italian plums appear in the market in early fall, right around the time that concord grapes, new-crop apples, and the first of the winter squashes appear, but these proportions work equally well with summer stone fruit (increase cornstarch to 1 Tbsp. if fruit is especially juicy). Feel free to season the plum mixture with 1/2 tsp. freshly ground pepper or a generous pinch of finely chopped fresh rosemary, if that appeals to you.
- 2 lb. Italian plums (about 12), or regular plums, quartered, pits removed
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Demerara sugar, raw sugar, or granulated sugar, plus more for sprinkling
- 2 tsp. cornstarch
- Kosher salt
- 1 single pie crust
- All-purpose flour, for work surface
- 1 egg, beaten to blend, or 1/8 cup heavy cream
- Preheat oven to 425°. In a medium bowl, toss plums with lemon juice, sugar, cornstarch, and a pinch salt. Set aside.
- Roll out dough to a 10- 12″ round on a lightly floured work surface. Carefully transfer to a 9″- or 10″ springform pan or removable bottom tart pan, gently center dough, and press against edge and bottom of pan, lifting up from outside edge of dough and allowing dough to slump back down into pan. (You can also do this free-form: Transfer dough to a parchment paper-lined rimmed baking sheet.)
- Arrange plums and any accumulated juices in an even layer on top of dough, extending to edge of pan (if making a free-form galette, leave a 2″ border). Working your way around circumference, use fingertips to fold edge of dough over plums (all but outermost ring of plums will remain uncovered). Brush dough with egg and sprinkle dough and surface of plums with sugar.
- Bake until galette dough is dark golden brown and crisp, plums are very tender and slightly shriveled, and juices are bubbling thickly, about 1 hour. Let galette cool before serving.