Coconut Cherry Plum Galette
Here we are almost into July already and stone fruit season is well underway. YES. I feel like peaches and nectarines get all the glory and I want to change that. I forget how delicious plums are. I love that the skins are tart and tender and the flesh inside is sweet and so juicy. They combine with the cherries in this galette and become jammy and sweet! I also added a little tropical twist with some lime zest and juice in the filling and coconut flakes on the crust which get nice and toasted when it bakes. This is such a simple dessert but so good! Let me know if you make it and hope you enjoy!
Coconut Cherry Plum Galette
makes about an 8 inch galette
1 1/3 c all purpose flour
1/2 t Himalayan pink salt (kosher works too)
1/2 c unsalted butter, cold and cubed (1 stick)
2 t apple cider vinegar
1 large egg yolk
3 - 4 T ice water
1 egg, for egg wash
2 t raw turbinado sugar
2 T unsweetened coconut flakes, un-toasted (unsweetened shredded coconut would also work)
1/2 c granulated sugar
zest of 1 lime
2 T arrowroot powder (or cornstarch)
pinch of salt
2 t vanilla bean paste (or seeds from 1 whole vanilla beans)
1 T lime juice (about 1 lime)
1/2 lb bing or black cherries, pitted and halved (about 2 cups)
1/2 lb plums, pitted and sliced into 1/2 inch slices (about 2 cups, about 5-6 plums)
make the crust
In a large bowl, combine the flour and salt. Cut in the butter with the flour mixture using a pastry blender (or a food processor) until the mixture resembles coarse crumbs. Some larger pieces are totally ok. Add the egg yolk, apple cider vinegar, and 3 tablespoons of the ice water and stir (or pulse if using food processor) until the dough just comes together, adding the additional tablespoon of water if necessary. The humidity of the day will determine how much you need to hydrate the dough. Shape into a disk about an inch or so thick. Cover in plastic wrap and chill in the fridge at least two hours or overnight, ideally.
make the filling
In a large bowl, combine the sugar and lime zest and rub it together with your fingers to release the lime oils. Add in the arrowroot powder, salt, vanilla bean paste, and lime juice and stir to combine. Add in the plums and cherries and toss until fully coated in the sugar mixture.
assemble and bake
Preheat oven to 400 F. Whisk the egg with a splash of water to create an egg wash then set aside. On a lightly floured surface, roll the dough out in a rough circle to about an 1/4th of an inch thickness. Transfer dough to a parchment-lined rimmed baking sheet. Add the filling to the center, leaving about a 2 inch border around all sides. Fold edges up around the filling, pleating and overlapping the dough as you go until the whole thing is closed up. Brush the dough with the egg wash then sprinkle with the raw sugar and coconut flakes. Bake for about 35-40 minutes until crust and coconut are golden brown and filling is bubbling. If the coconut starts to get brown before the crust has finished baking, cover the edges of the crust with some foil. Allow to cool slightly before serving with ice cream. Enjoy!