- Crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- Filing:
- 4 pluots, pitted
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- 2 teaspoons lime juice
- 1 egg, beaten
- Combine flour, 2 tablespoons sugar, and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Pour in water and pulse until dough comes together.
- Shape dough into a disc; wrap with plastic wrap. Chill until firm, about 30 minutes.
- Cut pluots into thin slices using a mandoline slicer. Place pluot slices, 1/3 cup sugar, cornstarch, and lime juice in a bowl; toss to combine.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Roll dough out into a 12-inch circle on a floured work surface. Transfer to the baking sheet. Arrange pluot slices in concentric circles over the dough, leaving a 1-inch border. Fold the border up over the pluot slices, pleating to hold slices in. Brush beaten egg over the border.
- Bake in the preheated oven until dough is golden brown, about 45 minutes. Let stand for 10 minutes before slicing.
05/11/2018
recipepes.com
Pluot Lime Galette, recipe
PT15M
PT1H
5
455 calories
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