Dried Plum Galettes
These puff pastry-based galettes couldn't be simpler--or better! Serve warm, with a cup of herb tea.
1 package (17 ounces) frozen puff pastry, thawed
25 to 30 pitted dried plums, each cut in half
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into bits
Heat oven to 425°F. Unfold pastry sheets; cut each lengthwise in half and then crosswise into quarters to make 8 pastries. Roll each to form 7 1/2 x 5-inch rectangle. (Rectangles do not have to be perfectly shaped.) Arrange four pastries on each of two parchment paper-lined baking sheets. Fold long edges over to form 1/2-inch borders. Arrange 6 to 7 dried plum halves down center of each pastry. Sprinkle plums evenly with sugar; dot with bits of butter. Bake 20 minutes or until bottoms are deep golden brown and pastry edges are golden; serve warm.
Recipe created by Georgeanne Brennan.
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