How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

For the crust, combine 1 cup of all-purpose flour, 1/4 cup of cornmeal, 1/2 teaspoon of salt, and 1 tablespoon of granulated sugar in a food processor.

Add 1 stick of cold butter (cut into small cubes) to the dry ingredients and pulse until it resembles coarse oatmeal.

Mix 2 tablespoons of ice water with 1 large egg yolk, then pour this mixture into the food processor while pulsing until the dough just comes together.

Wrap the dough in plastic wrap, form it into a flat disk, and chill for at least 1 hour or up to overnight.

For the filling, slice 1 1/4 pounds of plums and mix them with 1/4 cup of sugar and 2 tablespoons of cornstarch.

Add the scraped seeds from a split vanilla bean to the plum mixture and stir well.

Roll out the chilled dough into a circle about 12 inches in diameter on a floured surface.

Transfer the rolled dough onto a parchment-covered baking sheet and place the plum mixture in the center.

Fold the edges of the dough over the fruit in a rustic fashion, leaving the center exposed.

Dot the fruit with small pieces of butter (about 1-2 tablespoons) and sprinkle turbinado sugar on top.

Chill the assembled galette in the refrigerator for approximately 1 hour before baking.

Preheat the oven to 375°F (190°C).

Mix 1 large egg with 1 teaspoon of water to create a glaze and brush it over the pastry.

Bake the galette in the preheated oven for approximately 35-40 minutes until golden brown.

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