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Plum-Basil Galette

Hands-on time 35 mins
Total time 1 hr, 30 mins
Yield Serves 8 (serving size: 1 wedge)
Plums and basil are a beautiful pairing, brought together here with a quick jam that enlivens the whole freeform pie. A little cornmeal funs-up the crust with some crunch.

Ingredients

  • 6 tablespoons sugar, divided
  • 1 ounce package basil sprigs
  • 6 plums, divided (about 1 2/3 pounds)
  • 4 teaspoons cornstarch, divided
  • 3.6 ounces white whole-wheat flour (about 3/4 cup)
  • 1.65 ounces whole-grain cornmeal (about 1/3 cup)
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 2 to 3 tablespoons ice water
  • Basil leaves (optional)

Nutrition Information

  • calories 184
  • fat 7.7 g
  • satfat 4.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 27 g
  • fiber 2 g
  • sugars 14 g
  • Est. Added Sugars 9 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 213 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 375°F.
  2. Muddle 3 tablespoons sugar and basil sprigs together vigorously in a small saucepan. Peel, pit, and chop 2 plums; add chopped plums and 1 teaspoon cornstarch to pan. Bring mixture to a boil; reduce heat, and simmer 6 minutes or until plums are very tender. Cool slightly; discard basil. Place plum mixture in a mini food processor; process until smooth.
  3. Weigh or lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Place flour, cornmeal, 2 tablespoons sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse meal. Drizzle 2 to 3 tablespoons ice water through food chute, pulsing until moist (mixture will not form a ball). Turn mixture out onto a work surface; knead lightly to bring dough together. Flatten dough into a 4-inch disk. Place on a large sheet of parchment paper; cover with plastic wrap. Roll dough into a 12-inch circle. Slide dough (on parchment) onto a baking sheet; place in freezer 5 minutes or until plastic wrap can be easily removed.
  4. Combine 1 tablespoon sugar and 1 tablespoon cornstarch; sprinkle over dough, leaving a 2-inch border. Pit and thinly slice 4 plums; toss with pureed plum mixture. Spoon plum mixture over cornstarch mixture, leaving a 2-inch border. Fold dough border over plums, pressing gently to seal; use a bench scraper to lift dough off parchment paper, if necessary. Bake at 375°F for 35 minutes or until dough is lightly browned and juices are bubbly. Remove from oven; cool at least 10 minutes before slicing into wedges. Sprinkle with basil leaves, if desired.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;