With summer coming to a close, we're doing our very best to squeeze the most out of our favorite seasonal ingredients. Plums by Martha Holmberg features dozens of recipes that we've flagged for last-of-the-summer celebrations, including this genius (and easy) plum galette with gingersnap crumbs.
Plum Galette with Gingersnaps
SERVES 6 to 8
2 cups plus 1 tablespoon unbleached all-purpose flour, divided, plus more for rolling
½ cup whole-wheat or rye flour
2 tablespoons plus ¼ cup sugar, divided
1 cup plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
1½ pounds firm-ripe medium plums (about 6), pitted and cut into ½-inch slices
1/3 cup coarsely crushed gingersnap cookies or amaretti
In the bowl of a food processor, combine 2 cups of the all-purpose flour, the whole-wheat flour, 2 tablespoons of the sugar and ½ teaspoon of salt; pulse to blend. Add the butter and pulse until the largest piece of butter is the size of a small pea. With the processor running, drizzle in some of the ice water (don’t add all the water yet). As you add the water, watch the dough: When the flour mixture starts to climb up the sides of the processor bowl, stop. Open the processor and carefully squeeze a big pinch of the dough between your fingers. If it holds together and feels moist, you don’t need to mix any more. If it feels dry and powdery, pulse in a few more drops of water.
When the dough is the right consistency, transfer it to a floured work surface and knead it lightly by pushing the dough away from you with the heel of your hand and then gathering it back together. After a few strokes, shape it into a flat disk. Wrap the dough in plastic and chill for about 30 minutes; if you chill it for longer, let it warm up at room temperature for a few minutes before rolling.
Position a rack in the center of the oven and heat the oven to 375˚.
In a medium bowl, toss the plums with the remaining 1 tablespoon of all-purpose flour and ¼ cup of sugar until combined.
Lightly flour your work surface again. Roll out the dough, turning and frequently sliding it on the work surface to prevent sticking, into a 15-inch circle about 1/8-inch thick. Gently roll the circle of dough around the rolling pin, position the pin over a large rimmed baking sheet lined with parchment or a nonstick baking mat, then unroll the dough onto the sheet. Center the dough in the baking sheet; it’s okay if it hangs over the edge.
Sprinkle the gingersnap crumbs over the dough, leaving a 2-inch border. Pile the plum mixture in the center on top of the crumbs and fold the 2-inch border of the dough toward the center, loosely pleating as you go and pressing to repair any tears. Dot the exposed plums with the remaining 2 tablespoons of butter.
Bake the galette until the fruit is juicy and the crust is a deep golden brown on top and underneath (lift up an edge to check), 1 to 1¼ hours. Place the sheet with the galette on a rack and let it cool for at least 20 minutes before serving.
See more plum recipes here. (Photo: Lauren V. Allen)