You might know her, the dessert queen: Claire Saffitz. Just over a week since the release of her debut cookbook, Dessert Person, we’re latching onto one of our favorite recipes in the book to celebrate Thanksgiving with style. Because galettes are easier to make and more rustic looking than traditional pies, these desserts have become popular alternatives to other baked goods, boasting unsophisticated flavor without the stress of formality. Not to mention, according to Claire, it’s pretty hard to over-bake them, making this galette a fool-proof final course perfect for hosting the upcoming holiday.
½ cup shelled pistachios
2 Tbsp. Local Roots polenta or cornmeal
½ tsp. cornstarch
Pinch of kosher salt
5 Tbsp. turbinado or light brown sugar
All-purpose flour, for rolling out
1 ¼ lbs. Local Roots plums, halved and pitted
1 Tbsp. Local Roots honey, plus more for drizzling on top
1. Arrange an oven rack in the center position and preheat the oven to 350 degrees F. Scatter the pistachios on a small rimmed baking sheet and toast until they’re golden and nutty smelling, shaking halfway through, 8 to 10 minutes. Remove from the oven and let the pistachios cool. Leave the oven on, increasing the temperature to 425.
2. Rub the warm pistachios between your fingers to remove any papery skins that may have loosened during toasting and discard (don’t worry about removing every last bit). Finely chop the pistachios. Measure out 1 Tbsp. of the nuts and set aside for sprinkling over the finished galette.
3. In a small bowl, combine the polenta, cornstarch, salt, 3 Tbsp. of turbinado or light brown sugar, and the chopped pistachios and toss to combine. Set the polenta mixture aside.
4. Let the pie dough sit at room temperature for about 5 minutes to soften. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to beat the dough across the surface to make it more pliable. Dust the top and underneath the dough with more flour, then roll it out, dusting with more flour as needed, into a 12-inch round.
5. Transfer the pastry to a large rimmed baking sheet lined with parchment paper. Sprinkle the polenta mixture evenly across the surface, leaving a 1 ½ inch border all the way around. Place the plum halves cut side up on top of the polenta mixture, fitting them tightly and overlapping slightly. Drizzle the plums with the 1 Tbsp. honey.
6. Brush the border of the pastry with the beaten egg and then, using the parchment paper to help you, fold the border up and over the plums, leaving the center open and creating a series of evenly spaced pleats all the way around. Press firmly on the pleats to help the pastry adhere to itself, then brush the top of the pastry with more egg. Sprinkle the entire surface of the galette with the remaining 2 Tbsp. sugar.
7. Transfer the galette to the refrigerator and chill until the pastry is firm, 10 to 15 minutes.
8. Transfer the baking sheet to the oven and bake until the pastry is puffed and golden brown and the plums are soft and jammy, 55 to 65 minutes. Remove from the oven and let cool for at least 30 minutes.
9. Drizzle with more honey and sprinkle with the reserved Tbsp. of chopped pistachios. Slice and serve.
Recipe by Claire Saffitz, Photos by Alex Lau
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