Hot and Bubbly

I don't have one bad thing to say about the galette. Whether it is a crepe, king cake, or giant pastry filled with fruit, the galette can't be beat. Why would you not want to fill a light, buttery pastry, crepe, or cake with the season's freshest fruits?! I have to admit, I made a little shout of victory when I saw the piles of giant, ripe plums and pluots in the grocery store. It is my favorite time of year. I mostly enjoy plums by just biting into them and letting the juices flow, but I thought I'd try to liven it up this season with tarts, galettes, and who knows what else.


Plum and Cardamom Galette
serves two +

4 large, ripe black plums, pitted and thinly sliced
2 tblsp butter, cut into small pieces
1/3 C sugar (will vary depending on the sweetness of the fruit)
1 tsp ground cardamom
1 sheet puff pastry, thawed

On a lightly floured surface, roll out the puff pastry. Roll it out to as large a circle as you'd like to make. I rolled mine about to about 8 inches. Arrange the sliced fruit in a flower shape, starting in the middle and working your way out. Sprinkle the sugar and cardamom over top of the fruit. Place the butter pieces haphazardly. With a small sharp knife, cut a smooth circle out of the pastry. Take the edges and form them into a pleats around the pile of fruit. You can make something decorative out of the scraps or discard them. Bake on a lined baking sheet (it will ooze and bubble) and bake at 350 for about 15-18 minutes or until golden, and bubbling hot. Slice and serve warm with a dollop of ice cream or fresh whipped cream.

This obviously isn't a rocket science recipe. Experiment with different fruits and flavors. Thankfully you can make a tasty galette without making your own puff pastry, so this is a quick enough dessert to try over and over again. If you want to make your own puff pastry, good luck!