Pluot Galette

By Katherine

Our fruit & veggie fairy, DiAnne, generously shared her CSA bounty with us again this week.  Included in the haul was a beautiful bunch of pluots. 


Although I love eating any kind of stone fruit simply out of hand, I decided I wanted to make a dessert with these beauties.  I also decided that I needed to face my fear of pastry crust.  After doing some searching online, I settled on a galette.  Because they are rustic and free-form, galettes seem less intimidating than pies and tarts. 

You begin by making a simple pastry crust.  Cut cold butter into flour, with a dusting of sugar and salt mixed in as well. 

Finally using my pastry blender! 

Finally using my pastry blender! 

Add ice water a tablespoon at a time until the mixture comes together as a dough.  Knead it briefly and shape it into a disk.  Cover it with plastic wrap and chill it in the refrigerator for at least 30 minutes. 


Then roll out the chilled dough on a floured surface until it stretches to about a 12-inch circle.  Don't worry if your edges are ragged or uneven!   Then back it goes into the fridge to chill for another 30 minutes before proceeding.


Sprinkle a mixture of ground almonds and sugar on the crust, then arrange the sliced pluots in a pinwheel shape on top, leaving a 1 to 2-inch border around the edge. Dust the fruit with sugar.  Next comes the part I was most nervous about, but it ended up being a cinch:  start folding the crust up over the fruit in sections, overlapping at regular intervals, pinching the crust together to make sure there are no holes for pluot juice to leak out. 


Brush the crust with melted butter, sprinkle with sugar, and bake at 400 degrees on a pizza stone for 45 to 50 minutes.  Now for the hard part:  let it rest for 20 minutes before digging in.  If you want to gild the lily, glaze the fruit with a little warmed jam before serving. 


Pluot Galette

Adapted from Smitten Kitchen


1/2 cup all-purpose flour

1/2 cup whole wheat pastry flour

1/2 teaspoon sugar

1/8 teaspoon salt

6 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Ice water


2 tablespoons ground almonds (whole almonds whizzed in the food processor will do the trick)

1 tablespoon flour

5 tablespoons sugar

10 ounces galette dough, rolled into a 12-inch circle and chilled

5 medium pluots, sliced

1 tablespoon unsalted butter, melted

1 generous tablespoon plum jam (optional)

Make the crust:  Mix the flours with the sugar and salt in a wide mixing bowl. Add the butter and cut with a pastry blender or two knives until it looks like coarse cornmeal.  Add four tablespoons ice water and stir with a spatula.  If it's not coming together as a dough, add more water a tablespoon at a time until it does.  Knead briefly with your hands, and shape it into a disk.  Cover with plastic wrap and chill for at least 30 minutes.

Take your chilled dough out of the fridge and let it sit for about 5 minutes before proceeding.  Place your disk of dough on a floured surface and roll it out into a 12-inch round. Transfer it to a parchment-lined baking sheet and chill again for at least 30 minutes. 

Make the filling and assemble galette:  Preheat the oven (and a pizza stone, if you have one) to 400. Stir together the ground almonds, flour, and one tablespoon sugar.  Spread this mixture over the crust, leaving a 1- to 2-inch border around the edge.  Then arrange the sliced pluots, skin side down, over the top of the almond mixture. Sprinkle the fruit with two tablespoons sugar.  

Beginning at 12 o'clock on the crust, fold the exposed crust up and over the fruit.  Rotate the crust clockwise and continue folding until the fruit is enclosed. Pinch the crust together where it overlaps to make sure the galette is sealed. 

Brush the crust with melted butter, and sprinkle the crust with the remaining two tablespoons sugar.   Bake the galette for 45-50 minutes, until the crust is golden brown. Allow to cool for 20 minutes on a rack before serving.  If desired, brush the fruit with warmed jam prior to serving. 


Strawberry, Rhubarb and Apricot Crisp

by Laura

Usually, when it comes to warm fruit desserts (pies, crisps, etc.), my favorite part is the non-fruit aspect (the crust or crumble). This crisp's fruit to crumble ratio is about 1:1, making it not the healthiest choice, but delicious. Serve it warm over vanilla ice cream.

Put leftovers on yogurt and call it breakfast.

Adapted from Bon Appetit



Summer fruit is here!

Summer fruit is here!

1/2 stick cold butter cut into small pieces

1/2 cub brown sugar

1/3 cup flour

1/2 cup old fashioned rolled oats

1/4 tsp ground cinnamon

1/8 tsp salt

1/3 cup toasted pine nuts

Fruit Filling:

4 apricots pitted and cut into small pieces

1 large basket of strawberries hulled and cut into small pieces

One rhubarb stalk cut into small pieces


1/2 cup sugar

Juice of half of a lemon

1 tsp cornstarch

1/4 tsp salt

Preheat oven to 350. Combine all crumble ingredients in a bowl until each little piece of butter is coated in the dry ingredients. Refrigerate at least 30 minutes (up to overnight).

Butter or spray your pie plate. Mix all filling ingredients and transfer to the baking dish. Top evenly with the prepared crumble and place in the oven until crumble is browned -- about 40 minutes. Let it cool 15 minutes and serve over vanilla ice cream while still warm.

Strawberry, Rhubarb and Apricot Crisp

Strawberry, Rhubarb and Apricot Crisp