I must admit: I found joy in a sweet and savory galette. This recipe was sort of my chocolate-and-peanut-butter moment, if you will. Normally, when I think of a French-style galette, I think of dessert. You see, I don’t just have a sweet tooth — I have a whole mouth of them (bah dum-bum).
You might be worried about what to expect from this full-flavored galette. I’m here to assure you that it’s all good.
This recipe for Sweet and Savory Plum and Prosciutto Galette gets its sweetness from plums, honey, and fruit preserves. The savory is there, too, with softened, cooked onions, black pepper, and bits of crispy prosciutto.
[bctt tweet=”A little out of the ordinary, in the best way! Sweet and Savory Plum and Prosciutto Galette #plum #prosciutto”]
These goodies are all wrapped up in a buttery, flaky crust that takes about 20 seconds to make. For real. Not only that, but when you’re putting together this rustic tart, you don’t have to be perfect. The beauty is in the fact that you can simply fold over the dough and pleat it or crimp it or patch it as you go. It all works out in the end.
If you love the sweet-and-savory combo AND prosciutto, try my recipe for Grilled Pizza with Fig, Prosciutto and Blue Cheese. There are so many great things about this pizza!
The recipe for the dough makes enough for two, 10-inch galettes. You can freeze the extra dough for up to about a month – perfect for another sweet (or sweet and savory) treat.
Recipe for Sweet and Savory Plum and Prosciutto Galette
For the crust
- 1-1/2 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1-1/2 sticks cold unsalted butter, cut into pieces
- 1/3 cup ice water
- 1 egg, beaten (to brush over the dough prior to baking)
For the filling
- 2 cups plums, sliced into 1/4-inch-thick wedges (about 2 cups)
- 1/2 teaspoon ground black pepper
- 2-1/2 tablespoons honey, divided
- 1/3 cup yellow onion, cut into thin strips
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, cut into pieces
- 2 pieces prosciutto, torn into small pieces
- 1 tablespoon plum, apricot, or cherry preserves
For the crust
- Add the flour, salt, and butter to a food processor and pulse for several seconds. Add the water and blend until the dough comes together (several more seconds).
- Divide the dough in half. Shape one into a disk, wrap it with plastic wrap, and place in a freezer bag, and freeze it to use another time.
- Place the other half of dough on a piece of parchment paper or a silicone baking mat, and lightly dust it with flour.
- Roll the dough out to form a 12-inch circle, about 1/8-inch thick. Place the dough on the parchment or baking mat, directly onto a baking sheet. Refrigerate for about 30 minutes.
For the filling
- Preheat the oven to 400 degrees F.
- Add the plums to a bowl with 2 tablespoons of the honey and the black pepper. Toss to combine and allow the fruit to sit for 15-20 minutes.
- As the fruit sits, add the olive oil to a skillet over medium heat. When hot, add the onion and reduce the heat to medium-low. Cook, stirring occasionally, for 15-20 minutes or until the onion softens and begins to turn golden.
- Remove the dough from the refrigerator. Spread the onion out in the center of the dough, leaving a 2-inch border. Use a slotted spoon to remove the plums from the bowl and add them over the onions, formed into an outer ring, overlapping them as you go. Continue with an inner ring of plums until they’ve all been used. Pour the remaining juice from the bowl, over the plums.
- Fold the dough over the fruit, either pleating it as you go, or simply folding it up and crimping it.
- Lightly brush the beaten egg on the exposed dough. Bake in the middle rack of the oven for about 30 minutes.
- Add the jam and 1/2 tablespoon of honey to a small bowl and mix well. Remove the galette from the oven. Brush the jam mixture over the fruit, and over the edges of the crust. Sprinkle the prosciutto pieces over the fruit and continue to bake for about 10 minutes or until the fruit begins to bubble and the crust turns golden.
- Remove from the oven and allow the galette to cool for at least 5 minutes.
- Serve warm.