I went to Chez Panisse for my 30th birthday and it was the most wonderful experience. If you’ve never been, I highly recommend going, regardless of whether or not you have something to celebrate. They really showcase what’s in season, which is how I get inspired to bake. The kitchen is connected to the restaurant and the staff encourages you to walk through as they’re cooking. I got up several times throughout the meal to check in on what they were doing, lingering mainly by the pastry station, of course. It was fall at the time (shout-out to fellow November babies!), so the chefs were making an apple version of their signature galette.
Recently, founder and owner Alice Waters posted a video of the chefs making a plum version and it looked sooo beautiful, I had to make it. Google led me to an old article with the recipe. It’s pretty straight forward and adaptable to whatever fruit is in season. There are a few tricks noted below, that I love and plan on doing with my galettes going forward.
Chez Panisse Plum Galette RECIPE
- Use red plums. Several of you asked if I used a special variety. The key is to get red plums so the flesh is a bright red color. I accidentally got some black plums which have a similar skin color but the inside is yellow! Those became snacking plums.
- Sprinkle flour and sugar mixture before fanning your fruit. This helps to absorb some of the plum juices, so the crust doesn’t become soggy. Any extra liquid will bubble during baking and thicken when cooled.
- Brush the juices over the top of the warm fruit for shine. Normally I’d use a jam that matches the color of the fruit but I like that the juice reinforce the fruit flavor as well as making it all glossy and pretty.
- Cool on a cooling rack so the bottom stays crisp.
If you make one, I’d love to see it! Share with me on Instagram @pastrywithjenn.
