Pluot Galette with Pistachios and Cashews

Plums are among my most favorite fruits, and, as the season is now is at its’ peak, there are quite a few types of them to choose from. One type I especially like, is pluot, an extra juicy plump and sweet type, which is actually a cross between plum and apricot.

I was planning on making a plum galette, but when I’ve found these greenish-red pluots at the store, I was curious to see how they will work in the galette.  

As is the case with most stone fruits, they pair especially well with nuts of any kind. So, I’ve mixed some roasted pistachios and cashews with a bit of sugar, cinnamon and cardamom powder, and used this tasty aromatic mix to add a nutty flavor and interesting texture to both the dough and fruit layer.   

Brushing the dough and fruit with the fruit liquid, before and while baking, gave them a nice shine and another layer of sweetness and fruity aroma.

As an extra bonus, I’ve used the leftover dough to prepare tasty rolled cookies.

The galette and cookies are best when served at room temperature, as is, or with a scoop of ice cream on the side. Try them and enjoy.

 

Notes:

* Unlike with most galette recipes, I prefer to bake mine on somewhat lower temperatures. This helps the dough and fruit keep their shape better.
* Powdered sugar contains a small amount of cornstarch, which thickens the fruit juice a bit. Don’t substitute it with regular sugar.

* Click HERE for a peach and almond galette recipe.

* Click HERE for a no churn marzipan ice cream recipe.

 

Makes: 6

Prep time: 20 minutes

Chilling time: 1 hour

Baking time: for the galette: 40-45 minutes,  for the cookies: 14 minutes

 

Ingredients:

For the roasted nuts mix:

1 cup mixed roasted pistachios and cashews

½ tsp cardamom powder

½ tsp cinnamon powder

Dash salt

¼ cup sugar

For the dough:

1½ cups flour

1 stick (115 grams) butter, cold, cut into cubes

2 Tbs sugar

¼ tsp salt

½ cup ground roasted nuts mix (from above)

1 Tbs apple cider vinegar

1 tsp vanilla

2-3 Tbs cold water

For the fruit layer:

 4 medium pluots, (or plums) ripe but firm

¼ cup powdered sugar

½ tsp fresh lemon juice

½ cup ground roasted nuts mix (from above)

For the cookies from leftover dough (optional):

2 Tbs fruit jam

1 Tbs sugar

Remaining ground roasted nut mix (from above)

1 Tbs powdered sugar

 

1. The dough: place the flour, butter, sugar and salt in a food processor bowl, fitted with the metal blade. Process until crumbly. Add the ground nuts, vinegar, vanilla and 2 Tbs water. Process to a crumbly dough. If needed, add the extra Tbs water.
2. Transfer to wax paper, and shape into a ball. (The less you handle the dough, the flakier it will be.) Cover with the wax paper and place in the fridge for 1 hour.
3. Pit and slice the pluots. Mix with the powdered sugar and lemon juice, and set aside.
4. When ready to bake, preheat the oven to 350F (175C). Line a baking sheet pan with baking paper.
5. Roll the dough over lightly floured working space, to a large circle. Using an 11” (28 cm) plate, cut out a disc of dough and transfer it to the lined pan. (Keep the dough leftover for cookies, as shown).
6. Scatter ¼ cup of the ground nuts over the dough. Arrange the sliced fruit on top. Keep the liquid in the bowl.
7. Gently fold the dough edges over part of the outer circle of fruit, towards the center, leaving the center uncovered. Brush the dough and fruit with a bit of the remaining liquids. Scatter 2-3 Tbs of the ground nuts over the fruit.
8. Bake for 40-45 minutes, brushing dough and fruit with a bit of the fruit liquid every 15 minutes, until the pastry is golden and the fruit soft.
9. Let cool in the pan for 5 minutes before transferring to a cutting board. Using a large, heavy knife, cut into six portions. Serve warm.

For the cookies: roll the dough and cut out a smaller disc. Spread the jam all over. Scatter the sugar and remaining ground nuts over. With a sharp knife, cut into 12 rectangles. Roll them and place on a sheet pan, lined with baking paper. Bake for about 14 minutes, until lightly golden. Cool to room temperature. Dust with powdered sugar and serve.