SANTA ROSA PLUM GALETTE
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- To prepare dough, in a food processor, combine flours, sugar and salt and pulse a few times. Add butter and cream cheese. Process until mixture just comes together. Turn dough onto a piece of plastic wrap, press it into a disk, wrap it well and refrigerate until chilled, at least 2 hours or overnight.
- Heat oven to 375 degrees. Cut dough into 8 equal pieces. Roll each piece between sheets of plastic wrap into 1/8-inch-thick rounds (about 6 inches in diameter). Place pastry rounds on one or two baking sheets that have been lined with parchment paper or nonstick liners. Chill rounds while preparing filling.
- For filling, in a food processor, combine almonds with 1 tablespoon of sugar. Pulse until mixture becomes a fine meal (avoid over-processing). Add butter, 2 eggs, flour, vanilla and salt and process until combined.
- In a bowl, beat remaining egg with 1 tablespoon water. Brush this egg wash over prepared pastry rounds. Spoon about 2 tablespoons almond filling in center of each pastry round and spread it to within 2 inches of the edge. Arrange plum slices in a spiral over filling. Sprinkle raw sugar generously over plums. Fold edges of tart dough up over edges of plums. Dough will overlap.
- Bake tarts until pastry is golden brown, about 18 to 20 minutes. Serve warm with whipped creme fraiche or vanilla ice cream.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 21 grams, Carbohydrate 56 grams, Fat 54 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 29 grams, Sodium 245 milligrams, Sugar 25 grams, TransFat 1 gram
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