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Nancy’s Recipes

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Desserts

Fall Galette with Cream Cheese Honey and Plums

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

Galette

  • Galette Dough (see below)
  • 6 oz. Nancy’s Organic Cream Cheese
  • 2 tablespoons Honey
  • 4 Plums (or other stone fruit), thinly sliced

Dough

  • ¼ cup Nancy’s Organic Plain Whole Milk Yogurt
  • ¼ cup Milk
  • 1 cup All-purpose Flour, plus more for rolling
  • 1/4 cup Cornmeal
  • 1 teaspoon Cane Sugar
  • 1/2 teaspoon Salt
  • 7 tablespoons Cold, Unsalted Butter, cubed
  • 1 Egg, whisked
  • 1 tablespoon Cane Sugar (optional)

Cornmeal Crumble

  • ¼ cup All-purpose flour
  • 2 tablespoons Cornmeal
  • 2 tablespoons Cane Sugar
  • Pinch of Salt
  • 2 tablespoons Butter, softened

 

Directions

    1. To make the crumble, blend the flour, cornmeal, sugar, vanilla, and salt in a food processor. Add the butter and pulse the blade to incorporate. Cover and set aside in the refrigerator.
    2. In a mixing bowl, whisk together the yogurt and milk. Set aside.
    3. In a large bowl, sift together the flour, cornmeal, cane sugar and salt.
    4. Add the cold, cubed butter and mix with a fork or pastry cutter until small clumps form.
    5. Add the wet mixture to the dry mixture and incorporate to form a soft dough.
    6. Wrap the dough in parchment paper and chill for 30-60 minutes.
    7. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Alternatively, use an ungreased, tempered glass pie plate.
    8. Prepare a cool, dry work surface with flour.
    9. Once the dough has chilled, roll to a ¼ inch thick round.
    10. Spread the cream cheese onto the centers of the round.
    11. Drizzle the cream cheese with honey and top with fresh plum slices.
    12. Fold and pleat the edges of the crust over the filling by 1 inch, toward the center.
    13. Brush the pleated outer edges with whisked egg and sprinkle with cane sugar (if desired).
    14. Place the galette on the parchment lined baking sheet or in the ungreased pie plate and bake for 20-25 minutes, until the plums are plump, and the crust is golden.
    15. Transfer the galette from the baking sheet to a rack. Allow it to cool before serving.
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