Blackberry Plum Galette

Blackberry Plum Galette is a dairy free and lacto ovo vegetarian side dish. This recipe serves 8 and costs 43 cents per serving. One serving contains 115 calories, 1g of protein, and 1g of fat. It is brought to you by The Baker Chick. 336 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 55 minutes. A mixture of raw sugar, pie crust, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so spectacular. Similar recipes are Honey, Plum And Blackberry Jelly With Plum Sorbet, Plum Galette, and Plum Galette.

Servings: 8

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Roll out crust to a 12 inch circle and chill in the fridge while you prepare the fillingIn a medium-sized bowl combine the sugar, corn starch and vanilla and stir. Add the fruit and toss until well coated. Let the fruit release it's juices by allowing it to sit for about 20 minutes, stirring it 2-3 times. 5 minutes before the fruit is ready- take the crust out of the fridge and let it soften slightly at room temperature on a sheet of parchment placed on a rimmed, foil-lined baking sheet*. Use a slotted spoon to transfer the fruit into the center of the crust leaving a 2 inch border. Drizzle most of the juices on top of the fruit. Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. (Any holes in the crust may lead to a leaky, juicy mess.)Brush the outside with egg and sprinkle with raw sugar. Bake at 375 F for 45-55 minutes- or until the crust is golden and and fruit is bubbly. Serve warm with ice cream or at room temperature.

 

Step by step:

1. Roll out crust to a 12 inch circle and chill in the fridge while you prepare the filling

2. In a medium-sized bowl combine the sugar, corn starch and vanilla and stir.

3. Add the fruit and toss until well coated.

4. Let the fruit release it's juices by allowing it to sit for about 20 minutes, stirring it 2-3 times. 5 minutes before the fruit is ready- take the crust out of the fridge and let it soften slightly at room temperature on a sheet of parchment placed on a rimmed, foil-lined baking sheet*. Use a slotted spoon to transfer the fruit into the center of the crust leaving a 2 inch border.

5. Drizzle most of the juices on top of the fruit.

6. Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. (Any holes in the crust may lead to a leaky, juicy mess.)

7. Brush the outside with egg and sprinkle with raw sugar.

8. Bake at 375 F for 45-55 minutes- or until the crust is golden and and fruit is bubbly.

9. Serve warm with ice cream or at room temperature.

Nutrition Information:

covered percent of daily need