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Author Notes: Give plums the savory treatment with this summery tomato-plum galette made with a flaky black pepper and Parmesan crust. —Elizabeth Stark
For the crust:
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons finely grated Parmesan
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 8 tablespoons (1 stick) unsalted butter, cold
- 2 tablespoons sour cream, cold
- 5 tablespoons ice water, plus more as needed
For the filling:
- 3 cups small heirloom tomatoes (I used a mix of cherry, grape, and plum varieties)
- sea salt
- 2 to 3 medium black plums
- 1/4 cup finely grated Parmesan, divided
- 1 egg, lightly beaten
- ground black pepper
- 1 tablespoon torn tarragon leaves
- In a large mixing bowl, combine the flour, Parmesan, black pepper, and sea salt. Grate in the butter, then mix it into flour with your fingertips.
- In a small bowl, combine sour cream and ice water. Drizzle over flour mixture, using a Silicone spatula to fold in the liquid. Turn out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill in refrigerator for 30 minutes (or an hour or more if it's a hot, humid day).
- Preheat oven to 425° F. Set out a rimmed baking sheet.
- Core and cut tomatoes into 1/4-inch slices. Use your fingertips to scoop out all the seeds you can, then line a plate with paper towels, scatter the tomato slices over top, and sprinkle with sea salt. Cut plums into 1/4-inch slices.
- On a lightly floured sheet of parchment, roll dough into a rough 14-inch circle. Brush any excess dough or flour from the parchment, reserving leftover dough. Scatter 2 tablespoons Parmesan in a 12-inch circle in the center of the dough circle. Next, arrange a band of tomatoes around this 12-inch circle. Working inwards, alternate circles of plums and tomatoes, tucking each layer against the other so they stand up at a diagonal. Working quickly, fold up the sides of galette, pressing along each seam. If needed, use any excess dough to patch holes. Lightly brush edges with the egg and sprinkle with a generous pinch each sea salt and pepper.
- Carefully lift parchment, galette and all, onto a rimmed baking sheet. Trim parchment as needed. Bake at 425° F for 10 minutes. Pull galette out of oven, sprinkle with remaining Parmesan, rotate pan, and slide back into oven. Lower heat to 375° F and bake until galette is a rich golden brown, 20 to 25 minutes more.
- Cool for 15 to 20 minutes, scatter tarragon leaves over the top, and then serve warm.
- This recipe is a Community Pick!