It's been hot and humid in NYC the past couple of days, so I am in a constant sweat on the train ride to work, walking to work, walking home, and then I try to force myself to get outside and run some. As a result, Kyle and I have been getting up and running in the morning, and it has been amazing. The sun is already out and happy to see the world, and then I get my workout done for the day. :) By the way, has anyone seen the show Wayward Pines? No one I know has watched it but we started it and it is INTENSE. Although something weird just happened in the last episode we watched so I am kind of losing interest. But this is why I have never successfully watched a show from start to finish--I just get too dang bored.
Galettes have been popping up all over my instagram feed, and now that I've finally made one I keep thinking of all of the new types of galettes to make...blueberry! apples and cinnamon! potato and egg! brie and fruit! tacos!(?). I love galettes because they are so incredibly easy, and not near as much fuss or pressure as making a whole pie. I love how rustic they look and how yummy they taste. And not to mention, it takes about 35 minutes from slicing the plums to putting plum galette in your tummy.
You can certainly do this with one pie crust rolled out very thin, but I am a huge crust lover, so I doubled the crust and rolled them out for a thicker dough.
- 2 9-inch pie crusts, combined
- 3-4 plums, sliced thinly
- 1 egg, beaten
- flour for dusting pastry board
- 1 tbl. sugar for topping
Directions: Preheat oven to 400. Lightly grease a large baking sheet and set aside.
Roll out pie dough on a smooth, lightly floured surface until about 12 inches in diameter. Begin arranging sliced plums in a neat pattern, leaving about 2 inches from the edge all around. Fill with as many plums as can fit!
Fold outer edges of pie dough over fruit, creasing about every 2 inches or so, until it has formed a cute pocket of plums. Brush egg wash over the folded crust.
Place on baking sheet, and bake in pre-heated oven. Begin checking for doneness at 20 minutes. Plums should be soft and pie crust should be golden.
Remove from oven, and sprinkle with sugar. Let cool for 5-10 minutes before slicing. For extra sweet-ness, top with vanilla ice cream or whipped cream!