Plum Galette

"What is a galette?" Was that your first thought? It was mine when I saw them on cooking shows and Pinterest. It is a French term for a free-form tart. Or a pie without a top or a pan. I've wanted to make once ever since I saw one. They are beautiful and easier to make than pie! See?

If you want to be fancy, you can lay all the slices the same direction or in a nice circle. 

 I've made some progress with my Colossians memorizing. I'm working on chapter 3 and I was able to get through 1-12 today! This is not really impressive as I've been at this for over a month. I read it almost everyday but only really focus on memory a few times a week.

What I love about verse memory is how the words come to mind throughout the day. The more I read it, the more I think about it which is true of anything we put in our minds. 

I've memorized other verses that express this idea. 

"Keep your heart with all diligence for out of it spring the issues of life" Prov. 4:23

"For where your treasure is, there your heart will be also". Matt 6:21

If I want good to come out of my life and thoughts, then that's what I have to put in. 

Now that I've made a galette and discovered how easy they are to make, I can make more and add whatever filling I chose! These are great year-round because you can just fill it with what's in season. 

I used this recipe from Mara at http://www.bloglovin.com/viewer?post=1576756389&group=0&frame_type=a&blog=1050273&frame=1&click=0&user=0. 

I did everything she did except for the orange zest because I didn't have one on hand.

 Recipe:

                  1 1/4 cups all-purpose flour, plus more for dusting

                  1/2 cup sugar, plus more for sprinkling

                            (coconut sugar is another option)

                  1/4 teaspoon salt

                  1 stick cold unsalted butter, cubed and chilled

                  1/4 cup ice water

                  1 tablespoon cornstarch

                  1/4 teaspoon ground cinnamon

                  1/4 teaspoon finely grated orange zest

                  1 pound firm-but-ripe plums, pitted and cut into eighths

                    (I used 4 plums)

                  1 large egg yolk mixed with 1 tablespoon of water

In a food processor (I used my Ninja), add the 1 1/4 cups of flour, 2 tablespoons of sugar and the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.

Preheat the oven to 425 and position a rack in the lower third. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet. Chill the dough until firm, 15 minutes.

Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, cinnamon and orange zest. Add the plums and toss well. Let stand, stirring occasionally, until the sugar is mostly dissolved, about 15 minutes.

Arrange the fruit in the center of the dough, leaving a 1 1/2-inch border all around. Fold the edge of the dough up and over the plums. Brush the rim with the egg wash and sprinkle with sugar.

Bake for about 45-50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the galette cool on the baking sheet for 30 minutes, then cut into wedges and serve.

MAKE AHEAD The pastry disk can be refrigerated for up to 3 days.