Sourdough Plum and Bourbon Galette
Galette’s are super simple, they don’t have to look perfect, and they allow for a lot of play with their flavors and filling. And who doesn’t love using some of the sourdough discard (my husband hates that word) they have laying around? This one is inspired by “Sister Pie’s” Cherry Bourbon pie. Their pies are super flavorful and their cookbook “Sister Pie” is filled pie making secrets, one of which I utilize here which is putting a thin layer of cream cheese between the filling and the crust, no soggy bottoms here!
Recipe inspired by Sister Pie’s Cherry Bourbon Pie, and Bon Appetit’s Peach-Plum Galette
Recipe written and adapted by Tierney Larson
For the dough: (if you don’t have sourdough starter, just use ice water)
1 1/3 cups (180g) All Purpose Flour
1 1/2 tsp(6g) granulated sugar
3/4 tsp (4g) kosher salt
3/4 cup (1 and 1/2 sticks) (170g) of unsalted butter, cubed and chilled
4 tbl (60g) sourdough discard (unfed starter)
3-4 tbl (45-60ml) ice water
For the filling:
5 or 6 large plums, cut into 3/4 inch slices
5 tsp (25ml) of any kind of bourbon you like
1/4 tsp (1.5ml) Vanilla Extract
1/4 tsp lemon zest
1/4 cup (49g) of Granulated Sugar
1 tbl (12g) Brown Sugar
a pinch of kosher salt
3/4 tsp Ground Cardamon
2 tsp Tapioca starch or corn starch
3 tbl (40g) cream cheese, room temperature
2 tbl heavy cream, for brushing on the top
3 tbl (42g) unsalted butter cubed, for the top of the filling
Make the dough:
In a large bowl combine the flour, sugar and salt. Next add the chilled cubed butter and begin tossing the cubes in the flour mixture to coat. Next, begin pressing each cube between your thumb and index finger making them into flattened pieces. Then begin rubbing the flattened pieces into the flour again using your thumb and index finger in a crumbling motion. The finished mixture should have some pea sized pieces of butter, along with smaller crumbles.
Add in the sourdough discard and mix it by tossing the mixture using both hands, it will moisten some of the flour/butter mix but you’ll most likely will need to add some ice water to bring it all together. Add 3-4 tbl of ice water, 1 tablespoon at a time and continue tossing the mixture lightly until it looks like the flour is moistened. Press the dough together into a disk and wrap in plastic wrap. Chill in the fridge for 30min-1 hour. You can also make the dough the day before.
When ready to assemble: preheat your oven to 400F. Place the disk of dough on a lightly floured surface and lightly flour the top. Gently press the rolling pin down along the top of the disk flattening it out slightly, then begin rolling from the middle up and then the middle down. Use flour when needed to prevent sticking. Turn the disk 180 degrees and then roll the dough from the middle up, then the middle down until your dough is about 1/8 inch thick, or 12-14 inches wide.
Fold the dough in half and carefully unfold onto a piece of parchment and then slide onto a rimmed sheet pan. Chill the dough for 30 min. while you prep the filling.
To make the filling:
In a large bowl, toss the sliced plums with the bourbon, vanilla and lemon zest. In a small bowl, combine the sugars, a pinch of kosher salt, cardamom and tapioca starch and whisk to combine. Then add the sugar mixture to the plums and stir coating the plums evenly. Let sit for about 10 minutes.
Assemble:
Remove the dough from the fridge and spread the softened cream cheese in a thin layer in the center, leaving about 2 inches of space empty for the crust to be folded over the top of the plums. Pile the plums on top of the cream cheese layer and then fold the outer layers of dough in, pressing to seal any areas where the dough doesn’t overlap fully. (basically you don’t want it to leak, you get the picture ;)). Dot the plums with the cubed butter, and then brush the top of the dough with the heavy cream.
Place in the oven and then immediately lower the temperature to 375F and bake for 50-60 minutes, or until the crust is a nice golden brown.
Serve with whipped cream!
*For whipped cream I pour 1 small container of heavy cream in a stand mixer with the whisk attachment and I whisk until it reaches soft peaks, then I add about 1 tsp or so of sugar, a splash of vanilla and a very tiny pinch of kosher salt, and continue to whip until I get medium peaks. I taste and adjust adding more sugar if necessary.
