It's plum season!
I would be lying if I told you that this galette lasted more than an hour out of the oven.
On Saturday morning, my roommate and I walked down to the Ferry Building farmer's market to poke around and hit up the fish market for some salmon for a dinner I was preparing. We were fully aware that the marked would be jam packed with people from all over, and then we spotted some nude performers in the park across from the Ferry Building, kid you not! It is San Francisco.
The Ferry Building breeds chaos on a Saturday, but absolutely worth the trip if you are feeling patient and can handle the crowd. People are running around inside and out between the farm stands, the markets and shops. Samples are always handed out from olive oil + vinegar to truffle salt, chocolate almond brittle to fancy California cheeses. There's ice cream, and oysters, Blue bottle coffee and gourmet empanadas. It kind of reminds me of Pike Place Market - sans fish throwing.
I picked up some incredible king salmon filets (recipe soon to follow!), flowers for the apartment, and these gorgeous Santa Rosa red plums. The idea of a galette came immediately to mind when I brainstormed the perfect way to showcase these stone fruits.
These plums are so juicy and vibrant alone, and then when cooked burst in your mouth with immense flavors. The thyme and brown sugar really intensify the sweetness of the fruit without overdoing it.
brown sugar, thyme + red plum galette
2 cups thinly sliced red plums
1/4 cup brown sugar
1 tbsp thyme leaves
1/4 cup heavy whipping cream
sugar for dusting
Prepare the pastry shell according to the link above. After refrigerating, roll out while still in plastic wrap on wax paper until 1/8" thick. Remove the plastic wrap. (Note: I always transfer the rolled out pastry shell with its wax paper underneath onto a baking sheet before adding the fruit.) Preheat the oven to 400 degrees F.
In a medium sized bowl combine the plum slices, brown sugar, and thyme. Set aside to macerate for 10 minutes. Add the plum mixture to the center of the pastry shell in one single layer, leaving about 1 to 2 inches of the dough to pull in to the center. Fold the edges over one another moving along the edges.
With a pastry or silicone brush, evenly spread a thin layer of heavy whipping cream. Dust with sugar. Place in the center of the oven for 35 minutes, half way through rotate the pan. Turn the heat down to 350 degrees F and continue baking for 10 minutes.
Remove from the oven and let sit for 10 minutes. Transfer to a baking rack and continue to cool for 15 to 20 minutes (or longer). Slice into triangles and enjoy!