the dentist.
noooooooooooooooooo. OOOO. oooo.
please no.
you are injuring me when you use that metal scrape tool. i hate it.
my eyes are watering, can't you see that?
i just want to be out of this chair and go to the movies.
you better not tell me i have to stop eating marshmallows and sweet things.
because sorry...no can do.
i got sad thinking about it and then, wait, plums! they're still here, all kinds of them! i can't even believe how many pluots exist these days.
can you imagine betty draper making a pie with pluots? no, no you can't.
but i WILL. because here in the future, there are 10 different kinds of a half plum-half-apricot. and because they're all over the market and perfect tasting.
i know that they won't be for long. so i had no choice but to make this neato little pie right away.
guh-Lette.
they are funky. no two galettes look the same. they are the snowflakes of the pie world.
these plums were so dang good it would have been impossible to screw up.
i wanted to make some kind of cornbread with plums at first. but no, absolutely not. i had to make pie. so i combined the two, a plum/pluot/whatever galette with a cornmeal crust..................................woot! good decisions.
ooo yes. buttery crunchy cornmealy crust.
there. a pie is made. and now all i want to do is make and devour more pies. fall pies! muahaha
Pluot Galette with a Cornmeal Crust
crust adapted from this here recipe
1 1/2 cups all purpose flour
3/4 cup cornmeal
3/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
3 large egg yolks
5-6 pluots or plums, pitted and sliced (1/4 inch)
3 tbsp sugar
1 tbsp flour
zest of a lemon
1 egg + tbsp water
raw sugar
for the crust: whisk flour, cornmeal, and salt in a small bowl to blend. Using an electric mixer, beat butter and sugar in a large bowl to blend. Beat in egg yolks. Then add dry ingredients and beat just until blended. divide dough in half and flatten into disks. wrap each in plastic and refrigerate for 20 minutes or up to 1 day. (let the dough soften at room temperature a bit before using)
Toss pluot slices with the 3 tbsp of sugar, 1 tbsp flour, and lemon zest.
roll each disk of dough between 2 sheets of parchment paper into a round, about 1/4 inch thickness. transfer to a parchment lined cookie sheet and arrange fruit slices on the dough, leaving a 2 inch border. fold and pleat the edge of dough over the fruit. refrigerate for 20 minutes and preheat the oven to 350.
beat the egg with water to make an egg wash. brush crust with egg wash and sprinkle the galette with raw sugar. bake until crust is golden and underside is cooked through, about an hour.
