Pies are an American classic, but I think everyone needs a galette recipe in their back pocket.
Similar to a tart, this open-faced dessert requires no pan, and the crust is folded on top of itself to form the edge. The name comes from galet, a French word meaning a small, flat pebble, and they are supposed to look rustic. Once you get the pie dough-like crust down, you can use any number of summer fruits, including berries and stone fruits.
This plum galette from "Tasty Dessert: All the Sweet You Can Eat" (Clarkson Potter, $19.99), the third book from the people who run the popular online food site, features a slightly savory crust made with both whole wheat and almond flour, which complements the buttery, cinnamon-laced plums inside. Stick to a similar ratio of filling ingredients if you're using peaches, blueberries, strawberries or other fruits, and you can always use a store-bought pie crust instead of a homemade dough if you're short on time or desire to break out your food processor or pastry blender.
Plum Galette with Whole Wheat and Almond Crust
1 cup whole-wheat flour
1/2 cup almond flour
2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
1/4 cup ice-cold water
All-purpose flour, for dusting
For the filling:
1 1/4 pounds plums, halved, pitted, and cut into eighths
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
2 tablespoons granulated sugar, plus more for sprinkling
4 teaspoon kosher salt
1/4 teaspoon vanilla extract
Pinch of ground cinnamon
1 large egg, lightly beaten
Whipped cream, for serving
Make the crust: In a food processor, combine the whole-wheat flour, almond flour, brown sugar and salt and pulse to combine. Add the butter and pulse until pea-size pebbles form, about 10 pulses. Drizzle in the water, then pulse until the dough forms large clumps, about 10 pulses.
Scrape the dough onto a lightly floured work surface and press it into a 1/2-inch-thick disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days. (Alternatively, freeze the dough for up to 2 months; thaw it in the refrigerator for 24 hours before using.)
Make the filling: In a food processor, combine 1/4 pound of the plums, the all-purpose flour, butter, granulated sugar, salt, vanilla, cinnamon and half the beaten egg and process until smooth, about 30 seconds.
Heat the oven to 375 degrees. Line a large baking sheet with a sheet of parchment paper.
On a lightly floured work surface, roll out the dough to a 12-inch circle, 1/8-inch thick. Transfer the dough circle to the center of the prepared baking sheet. Spoon the filling into the center of the circle, then use an offset spatula or table knife to spread it evenly over the dough, leaving a 1 1/2-inch border.
Starting from the outside edge of the filling and working toward the center, arrange the remaining 1 pound plum wedges in concentric circles, with the points of each wedge facing inward. Fold over the dough border to form a “wall” around the edge of the galette. Brush the dough with the remaining beaten egg, then sprinkle the dough and the plums with more granulated sugar.
Bake the galette until the crust is golden brown, the plums are caramelized on top, and the filling is bubbling in the center, about 40 minutes. Transfer the baking sheet to a wire rack and let the galette cool completely, about 1 hour. Slice the galette and garnish each slice with a dollop of whipped cream to serve. Serves 8.
— From "Tasty Dessert: All the Sweet You Can Eat" from the editors of Tasty.com (Clarkson Potter, $19.99)