Plum Galette

There were days when we just didn’t want to get on the bus to Orchard Beach.  We wanted to escape the crowds, the scene, the heat of our apartment, and the people.  We would take our transistor radio, a book, a towel, and a reflector, and  just like thousands of others teens in New York City,  and just like the song, we could be found up on the roof.   How can I explain what attracted us to this large tar-covered space.  It was not scenic or pretty, had no charm, the tar was hot and you could get it on your feet if you weren’t careful.  It was convenient but it wasn’t about convenience.  It was about finding a place that felt so far away from everything happening below.  Our own little retreat in the middle of the city.  We didn’t seem to care about the lack of atmosphere, we always had fun and for some reason, nobody ever came looking for us.  But even up on the roof  you wanted something great to eat.  I don’t remember what we brought with us, if anything, but if I had it to do all over again, then I think a slice of pie would be just perfect, plum pie.

Plum Galette

Dough

1 1/2 cups flour

1 stick butter or pareve margarine, cut into 1/2 ”  cubes

3 Tbs sugar

1/2 teaspoon salt

3-4  tablespoons ice water

In a food processor, combine flour, butter, sugar and salt till dough looks like cornmeal.  Slowly add ice water, 1 tablespoon at a time,  and pulse until dough forms into a ball.  Remove dough, wrap in wax paper, and refrigerate for an hour or two.

Filling

15 Italian plums, pitted and cut into wedges

1/3 cup sugar

1 Tbs flour

Toss plums with flour in a bowl.

Preheat oven to 375 degrees.  On a floured board, roll chilled dough into a circle till about 1/4 ” thick.  Transfer to parchment paper covered cookie sheet.  Pile plums in center, leaving about 1 ” border of dough all around.  Fold dough in pleats around plums and sprinkle with sugar.  Bake for about 45 minutes or till golden.  Serves 8

Enjoy,

Irene