Have you ever made a galette? Last summer was my first time trying one, and I’m hooked. I make them all summer long. I love savory ones for dinner, stuffed with all kinds of garden veggies and cheese; and sweet, fruity ones for dessert. This time I made a Plum Galette with Pinot Noir Glaze. Sounds fancy, doesn’t it? Don’t worry, it’s super simple – especially if you use store bought pie crust (don’t worry, I won’t tell)! But before I tell you how to make it, I want to tell you about some delicious gourmet jellies, spreads and sauces I got a chance to try.
***Disclosure: I did not receive financial compensation for this post, but I did receive complimentary jellies, spreads and sauces from Caramoomel to review and photograph as part of this post. All the opinions that I present are my own and not influenced in any way.
Caramoomel Natural Fine Food Creations contacted me and asked me if I’d like to try some of their products. Who doesn’t like gourmet jellies, spreads and sauces, so of course I agreed! Caramoomel is a family owned and operated company based out of Kelowna BC. Another reason I was eager to try their products is because I was born 2 hours away in Kamloops, and have family all throughout the Okanagan, so the area is very familiar to me. Caramoomel has many products available, but I’ll list the ones I tried, as well as ideas of how you could use them:
Pinot Noir Jelly and Mulled Wine Jelly– The pinot noir jelly does taste like wine, in jelly form. And the mulled wine jelly adds a hint of spice. Of course use it to glaze a Plum Galette. Otherwise, serve with crackers and cheese. I’d use the mulled wine jelly to glaze a pear or apple galette – something with more of a spicy fall flavor.
Veggie Caviar – It reminded me of antipasto. Great on bread – perfect with your avocado toast.
Hot Garlic Pepper Wine Jelly – On crackers with goat cheese or cream cheese. I really want to make a flatbread/pizza with this as the sauce, topped with prosciutto and goat cheese – it’s in the upcoming queue of things to try.
Spicy Ginger Apple Butter – Strong honey flavor but with a surprising kick. I think it would be good with crusty toast or stirred into oatmeal.
Maple Jelly – Of course on toast, or anywhere else you’d use maple syrup. Could be an alternative glaze for a galette or other fruit dessert if you don’t want the wine flavor.
Now on to the galette. These are really a simple no recipe needed type of deal. But I have provided a recipe for your convenience. You could sub the plums for peaches, nectarines, cherries, apricots, apples, pears…really any fruit. Just top with a little butter and sugar and cook until the fruit is soft.
And I will admit it – I cheat when I make galettes. Since they tend to be a last minute decision for me, I have been keeping a box of store bought pie dough in the freezer – the flat kind that you roll out yourself. You’ll probably find it in the refrigerated aisle near the dairy – you know, with the Pillsbury cookie dough. Then all I have to do is take it out and let it thaw while I’m prepping the fruit. Sure, it’s not as good as homemade, but it gets the job done.
And if sweet treats aren’t your bag (in which case, we probably can’t be friends), you can always make a savory galette for dinner. My favorite version is to roast up whatever vegetables I happen to have (zucchini or other summer squash, beets, winter squash, carrots, parsnips, Swiss chard, etc.) with some olive oil, salt, pepper and your favorite herbs, mix with the cheese of your choice (goat cheese is one of my faves), spread into your crust and bake until golden. You can even assemble one and freeze for later!
- 9 inch pie crust (store bought or homemade)
- 2 pounds plums, pits removed and cut into ½ inch slices
- 2 Tablespoons unsalted butter, cut into small pieces
- ¼ cup sugar
- 2 Tablespoons Caramoomel Pinot Noir Jelly (or other wine jelly, or grape jelly)
- Heat oven to 400°F. Roll out pie dough on a sheet of parchment paper. Arrange plum slices in a concentric pattern leaving a 2 inch border around the edges. Fold the edges up over the plums, pleating as needed (don't worry if it looks a little messy - it adds charm!)
- Scatter butter pieces over the plums. Sprinkle sugar evenly over plums and the edges of the dough. Transfer parchment paper to a rimmed baking sheet and bake until crust is golden brown and plums are softened, 45 minutes to 1 hour. Remove from oven and brush with wine jelly while still hot. Allow to cool for at least 15 minutes before serving.
Plum Galette Nutrition Notes:
The above nutrition info was calculated using a generic store bought pie crust. Make sure you check the pie dough you buy to make sure it’s not loaded with trans fat, or make your own.