I love this galette. It has the perfect ratio of crust to fruit filling, a lovely amount of textural contract and just enough added sugars to enhance the naturally occurring ones. Plus a cool, Armagnac crème which I absolutely plan on serving with future pies/tarts/galettes in place of vanilla ice cream. It lends a kicky, fall-like note, rounding everything out rather nicely. You cannot go wrong serving this rustic-looking-yet-elegant galette for dessert or breakfast — yes, breakfast, it’s an absolute treat to begin the day with.
Plum, Nectarine and Blackberry Galette with Armagnac Crème
Gourmet, June 2006)
Preparation Time: 30 minutes
Inactive Preparation Time: 1 hour
Baking Time: 45 minutes
- 46 grams (1/4 cup plus 2 tablespoons) millet flour, plus more for rolling
- 46 grams (1/4 cup plus 2 tablespoons) garbanzo fava bean flour
- 60 grams (1/4 cup plus 1 tablespoon) potato starch
- 24 grams (3 tablespoons) arrowroot starch
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 85 grams (6 tablespoons) cold, unsalted butter, diced into 1/2 inch cubes
- 57 grams (1/4 cup) ice water
- 18 grams (2 tablespoons) dry polenta
- 24 grams (2 tablespoons) evaporated cane juice
- 3/4 pound (about 4) plums
- 1/4 pound (about 1 – 2) nectarines
- 1 tablespoon powdered sugar
- 2 ounces (handful) blackberries
- 12 grams (1 tablespoon) turbinado sugar
Whisk together millet flour through salt in the bowl of a stand mixer, sprinkle in butter pieces. Fit stand mixer with paddle attachment and mix (low to medium speed) until the butter and flour mixture resembles peas. Add water; mix until the dough just begins to form. At this point, the dough will be quite crumbly still, but if you squeeze a handful it will come together. Turn out onto a lightly millet floured surface and form into a disk. Wrap tightly with plastic wrap and refrigerate for 30 minutes (I find any longer makes the dough just about impossible to roll — though it quite possibly means that I need to lift some weights).
While dough chills, prep filling. Mix polenta and evaporated cane juice together in a small dish; set aside. Slice each of the plums into 12 – 16 wedges and nectarine(s) into 16 – 20 (see photos below for a pictorial how to). Gently toss together in a bowl with powdered sugar; set aside.
Assemble and Chill Galette:
Once dough disk has chilled, line a large, rimmed sheet pan with parchment paper; set aside. Preheat oven to 375°F.
Lightly flour work surface with millet flour and roll the dough into a 13″ circle (about 1/8″ thick), using more flour as needed. (I find rolling a perfect circle without ruffly edges nearly impossible, but it really doesn’t bother me since it lends a nice rustic look to the galette.) Transfer dough to prepared sheet pan.
Sprinkle polenta-evaporated cane juice mixture over all but a 1″ border around the edges. Arrange plum and nectarine wedges in a single layer¹ over the polenta-sugar-covered surface. Fold 1″ border over fruit, pleating and pressing dough about every 4″. Arrange blackberries evenly over top, and sprinkle fruit and crust with turbinado sugar.
Place baking sheet and galette in fridge to chill for 30 minutes before baking.
Bake, cool, prep crème and serve:
After assembled tart’s chilled, cover loosely with a sheet of aluminum foil and bake in preheated oven for 40 minutes. After 40 minutes, remove foil and bake for 5 – 10 minutes or until crust is lightly golden brown. Remove from oven and cool for 30 minutes – 1 hour before serving at warm room temperature.
While galette cools, stir together crème fraîche through Armagnac (if using). The sugar won’t dissolve right away, but after the 30 minutes of cooling it will be — just give it a stir before serving.
Serve wedges of galette with a dollop of crème on the side or drizzled over top. Store any leftovers covered in the fridge, up to a few days.
¹ Do not use more than a single layer of fruit, it won’t cook quite right (it’ll steam and get mushy more than anything), nor will the crust.