Superfood Saturday: Plum Galette

Superfood Saturday: Plum Galette

Happy #SuperfoodSaturday!

On the menu for today's superfood serving: a rustic and flavorful Plum Galette. Plums are powerful superfruits with a fantastic source of Vitamin C that also help to nourish bones, improve memory, and so much more! 



1 cup of flour

6 tbsp cold butter

1/4 cup of ice cold water

Pinch of salt

1 tsp sugar

2 tbs butter (for plum mixture)

1 tbs brown sugar (for plum mixture)

4-5 medium-large plums


Sift cup of flour, pinch of salt, and tsp of sugar. Combine 6 tbsp of cold butter with your hands or a potato masher until butter becomes pea-size within the flour. Incorporate ice cold water while blending flour mixture. Mix until it all comes together.

Pour out onto a flat surface. Knead 3-4 times. Form it into a ball. Wrap it up with plastic wrap, and put it into the fridge for 30 minutes up to 2 hours. Pit and slice plums in quarter inch slices. Sauté 2 sliced plums with 2 tbs butter and 1 tbs brown sugar. Cook until plums have softened slightly. Put pan aside and let plums cool. Take galette dough out of the fridge and roll out into a quarter inch thick circle (roughly 12-14 inches round).

Place cooled galette mixture in the center, spreading it out but leaving 2 inch gap for folding. Place uncooked plums on top of the heated mixture. Twist and wrap outer galette dough on to plums to create a pocket around the outer edge. Pre-heat oven 400 degrees. Optional: brush 1 tsp of whole milk or heavy cream, and sprinkle with sugar for more of a rustic feel. 

Cook plum filled galette for 15-20 minutes, or until slightly brown on the edges. Crusts should be firm to the touch and mixture should be bubbly. Serve warm with ice cream (or as is) and enjoy.  

Not sure what to do with those leftover overripe plums?

Turn them into Plum Jam!



5 overripe plums

1/2 cup to 3/4 cup sugar 

1/4 tsp of salt


Remove pit of the plums. Roughly chop. Add plums, sugar and salt to a saucepan or shallow pot. Cook on medium-high heat for 5 min. Reduce heat for 20 minutes or until mixture becomes thick. Remove from heat, allow to cool, and place in jar with a sealable lid. Refrigerate. Shelf life up to a week and a half to 2 weeks. 

Here's to starting our Saturdays feeling more energized and more informed of the super produce that's on your plate.


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Alternatives to Asparagus

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