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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:
cups unbleached all-purpose flour
tablespoons finely grated Parmesan
teaspoon freshly ground black pepper
teaspoon sea salt
tablespoons (1 stick) unsalted butter, cold
tablespoons sour cream, cold
tablespoons ice water, plus more as needed
For the filling:
cups small heirloom tomatoes (I used a mix of cherry, grape, and plum varieties)
2 to 3
medium black plums
cup finely grated Parmesan, divided
egg, lightly beaten
ground black pepper
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!