Plum Galette

My favorite time of year is here...longer days full of sunshine, lots of time in the pool, bike rides, big glasses of iced tea, abundant flowers in the garden, tomatoes growing on the vines, and all the farm-fresh fruits and vegetables readily available at my local fruit stands or from friends. Recently I was gifted a box of just-picked plums.  I still have to make jam, but I made a few plum galettes; one for us, one for my parents.

A galette is basically a free-form pie.  Pie dough is rolled out on a baking sheet, filled with fruit and then the excess dough is folded up to create the border. No pie pan involved, it's all very rustic.  Because you don't have the depth of a pie pan, less fruit (and sugar) is used.  It's a great weight-watching sweet, right?  That's my story and I'm sticking to it!

Plum (or other stone fruit) Galette

1 disc unbaked pie dough (homemade or purchased)
Approximately 1 1/2 pounds stone fruit
Approximately 1/3 cup sugar (add or subtract, depending on sweetness of your fruit)

Preheat oven to 400 degrees.

On a lightly floured surface, roll pie dough to an 11-inch circle. Transfer to a parchment-lined baking sheet. Refrigerate until ready to use.

Clean and pit fruit.  Cut in half or quarters, depending on size of fruit.  Lay out on pie dough, leaving a 2-inch border.  Sprinkle with sugar. Fold border of dough over the fruit, pleating as necessary to create a border.  If desired, brush border with milk and sprinkle with sugar.

Bake for 30-35 minutes, until browned and fruit is bubbly.