Plum Sage Galette (Gluten Free)
I’m not exactly sure why, but I’ve always found fruit desserts incredibly beautiful. You know what? I do know why. It’s because they are incredible beautiful! Especially if they stem from the pie family. Galette. Even the name sounds pretty. Like a poor, secondary character in Les Miserables…
Anyway… a galette is basically an open-faced, flat pie. So you can have very little guilt about finishing it all by yourself. It’s flat! It can’t have that many calories, right? Right? Either way, for one or for many, it is a perfect way to utilize any fruit you have running around your refrigerator; berries, stone fruits, apples, pears. You could even use tomatoes or squash if you wanted to go savory. And you may see one or two of those slipping up on our blog soon because my mouth just watered when I was typing that.
1 9-inch round pie crust
6 to 8 large plums
1/4 cup plus 2 tablespoons brown sugar
juice of half a lemon
2 tablespoons corn starch
1 1/2 teaspoons sage
Preheat your oven to 375 degrees.
Cut the plums in half and remove the pits. Proceed to cut them into 8ths, (cut each half in half, then cut each of those halves in half. Throw them into a bowl with 1/4 cup of brown sugar, lemon juice, cornstarch and 1 teaspoon of sage. Let that sit for at least 10 minutes or overnight if you wish.
Line a baking sheet with parchment and roll out pie crust on it into a 9 inch round. We almost recommend that you don’t do this perfectly. It creates a more rustic edge that we prefer.
Now you begin placing the plum slices on the crust. You can do this in a fancy, circular pattern, but if you don’t it’ll still look good. Just make sure you leave a 1 inch barrier between the edge of the plums and the edge of the crust.
Fold the crust over the plums. Egg wash the crust and sprinkle the remaining sugar and sage on top. Bake for 40 minutes or until the fruit is tender and the crust is golden. If you want to get crazy, you top with sage whipped cream. P.S. We like crazy 😉 Enjoy!