One for Me…And One for You

One for Me…And One for You

As I was forming the dough for my Fig, Honey & Goat Cheese Galette from my previous post, I realized that perhaps I should make another galette for the other members of the family. After all, it did seem a wee insensitive of me to fire up the oven to 400 degrees on a warm summer day to bake one, single, solitary round of buttery heaven, all for me. Lest my family think me heartless, I decided it would be just as quick to make them a galette of their own, a fig-less one that would better suit their taste buds.

My eyes scanned the fruit readily available in the kitchen that day. Nectarines…not quite ripe enough. Bananas…in a tart? Maybe. Cherries…didn’t feel like pitting. Cantaloupe…uh, no.

Then I saw the strawberries and the plums. Bingo.

After I formed my figgy treat and put it into the oven to bake, I pulled out another disk of dough, this time a Pate Sucre, and worked it into a lovely little Strawberry Plum Galette. Good thing, too, because pretty soon, the house began to smell of baked butter, and everyone was wondering what good things were in store for them. Luckily I had a galette of their very own to present to their eager noses.

It didn’t matter that I arranged the fruit hastily – the beauty of the galette is that it is rustic. Throw the fruit in, let it bake, and its simple good looks forgive any haste in the kitchen. Besides, it didn’t even last long enough for me to take a few pictures. The whole thing was devoured in no time.

Strawberry Plum Galette

Makes one 8-inch rustic galette.

  • 1 disk Pate Sucre (1/2 recipe, see below)
  • 1 cup strawberries, sliced
  • 2 plums, diced
  • 3 tablespoons simple syrup (or sugar)
  • 1 tablespoon cream or milk
  • 1-2 tablespoons agave nectar

Preheat the oven to 400 degrees Fahrenheit.

Roll pate sucre into a 10-inch disk about 1/8-inch thick on a sheet of parchment paper. Toss the fruit in the simple syrup or sugar. Arrange fruit in the center of the dough, leaving a 2 inch perimeter. Fold the edge of the dough up on the fruit, pleating as you make your way around the galette. Lightly brush the dough with cream or milk. Transfer galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 35 minutes, or until the crust is golden brown. Remove from oven and drizzle the galette with the agave nectar. Enjoy while warm.

Pate Sucre

Recipe adapted from The Martha Stewart Living Cookbook, Oxmoor House, 2000. It can also be found here.

Makes 2 medium disks.

  • 2 1/2 cups all-purpose flour
  • 1 pinch of salt
  • 3 tablespoons sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 2 large egg yolks, lightly beaten
  • 1/4 cup ice water

Place flour, salt and sugar in the bowl of a food processor and pulse till incorporated. Add the butter and pulse for about 10 seconds, until the mixture looks like crumbs. Add the egg yolks, pulse. With the food processor running, add the water in a slow drizzle until it comes together in a ball. Take care not to get the dough too wet. Divide the dough into two parts, place each ball on plastic wrap, flatten into a disk. Wrap the dough tightly and store in the refrigerator for at least 1 hour before using, or overnight until ready to use. The dough can also be frozen.


    • Liren

      Thanks Carol – tarts in any way shape or form are wonderful. And rustic galettes have all the flavor without the huff and puff of a formal tart!

  1. Joy

    I totally understand why. There are times when I just want something just for me. I love the recipe.

    • Liren

      Hi Joy! Glad you understand – sometimes I just have to indulge :)

  2. Monet

    Another beautiful pastry. I always try to consolidate my baking to a single afternoon. It is simply too hot right now to have the oven on every evening. The berries look so bright and vibrant, and I can only imagine how great this would taste with a scoop of vanilla ice cream.

    • Liren

      Ah yes, the scoop of vanilla ice cream is perfect on this! And I’m with you on consolidating baking!!!

    • Liren

      Thank you! I think they appreciated their galette very much :)

  3. Tracey@TangledNoodle

    I have a couple of galette recipes I’ve printed out, meaning to make. Now, this one goes to the top of list! Honestly, I could eat an entire one by myself.

    • Liren

      Tracey – I know for sure I could eat an entire one myself. It takes an incredible amount of willpower not to!

  4. FrenchPressMemos

    Wow. First, I would have not thought to combine strawberry and plum- but it looks beautiful. You are a lovely baker and I am too hungry to keep writing :)

    • Liren

      Aw, thank you so much!!! The plum was a nice addition to the strawberry, though if I weren’t so lazy, I should really peel them first :)

    • Liren

      Thanks Rachel! It’s quite simple to make, you could have one in the oven in no time at all :)

  5. CC Recipe

    This Strawberry Plum Galette looks fantastic! Good thing you made another one, this looks too good to miss out on!

  6. Jean

    It’s beautiful, Liren, but I bet even better eaten. I thought it was nice that you made the fig galette even if you’d be the biggest (if not only) fan at home. Like a lot of us, I’m sure most of your menu planning is designed around your favorite people and seldom around you. Still, the good wife and mommy in you prevailed and made this equally lovely dish. Very nice. :-)

    • Liren

      Jean, you’re so right – a lot of my cooking does center around the hubby and kids, so once in a while it’s really nice to indulge in something I enjoy (though sometimes I wish they would enjoy it too!).

    • Liren

      I don’t know why, either! They just scream, “dig in!”

    • Liren

      Yes, less pans to wash (always a plus!).

    • Liren

      I definitely think that next time, I’ll have to make more! Fruit tarts are definitely the best!

    • Liren

      LOL, thank you, Carla :) They were indeed, very “nommy.”

    • Liren

      Hi Gitte! Yes, I have frozen my dough, and it’s nice to have on hand. But often, I just make my dough the night before and leave it in the fridge until I’m ready to bake the next day!

  7. Cris

    I don’t like plums, I used only strawberries. It was delicious. It’s winter here in Brazil, so I’m gonna do it again in the summer with ice cream.
    I’m using the rest of the dough to make the one with figs for my grandma.

  8. Mskye

    I made a galette just like this one last summer with hand-picked California strawberries. Makes me wish for summer again!

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