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A beautifully rustic, of-the-moment Damson plum galette with fresh thyme, ground star anise, and a flaky all-butter crust.
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Damson Plum Galette with Thyme and Star Anise
Prep Time
20 mins
Cook Time
30 mins
Chilling time
30 mins
 

A beautifully rustic, of-the-moment Damson plum galette with fresh thyme, ground star anise, and a flaky all-butter crust.

Recipe Type: Dessert
Keyword: plum galette
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Crust
  • 1 ¼ cups unbleached all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • 4 - 6 tablespoons ice water
  • 8 tablespoons cold unsalted butter, very thinly sliced
Filling
  • 1 ¼ pound damson plums (8 - 10 plums), pitted and sliced into 1/2 -inch thick wedges (about 3 cups sliced)
  • 6 - 8 tablespoons sugar, use more or less depending on the sweetness of the plums
  • 1 teaspoon lemon zest plus 1 tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon ground star anise, preferably freshly ground with a spice grinder or mortar and pestle
  • Pinch sea salt
  • 1 egg, lightly beaten
  • 2 tablespoons cane or turbinado sugar for topping
Instructions

  1. In a large bowl, use a fork to combine flour, sugar, and sea salt. Use your fingertips and the palm of your hand to flatten and smush the butter into the flour mixture. Fold in just enough ice water for dough to hold together.

  2. Turn dough out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill for 30 minutes or up to 3 days ahead.

  3. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment.

  4. In a large mixing bowl, toss to combine plums, 6 tablespoons sugar, lemon zest and juice, thyme, star anise, and sea salt. Taste a plum and add up to two tablespoons more sugar as needed. Fold flour into the mixture and set aside.

  5. On a lightly floured surface, roll chilled dough into an 11 x 14-inch rectangle. Set on prepared baking sheet.
  6. In the center of dough, arrange the plum wedges in concentric circles. Fold up the sides of the dough around the filling, crimping the dough as you go. Brush crust with egg wash and sprinkle with remaining 2 tablespoons sugar.
  7. Slide galette into the oven and bake 10 minutes. Rotate pan and turn heat down to 375 degrees; bake 20 - 25 minutes longer or until filling is bubbling and crust is a rich golden brown.
  8. Cool for 30 minutes, then slice and serve with scoops of vanilla ice cream, if desired. Galette is best day-of since the crust gets a bit soggy when wrapped up. Even so, leftovers make for a delightful breakfast.