I am not a baker. First, because I do not condone desserts lingering around, threatening to sabatoge my afternoon snack. Secondly because I'm not a structured cook- I am bored with exact measurements and perfect timing.  With that said, when I do reach for dessert it is usually something with warm fruit and a crumbly crust. So I will take this CSA challenge as an opportunity to transform my very tart, CSA-box plums, into a rustic, whole grain galette. I took inspiration from a beautiful cookbook by Alice Waters, In The Green Kitchen.  In this book she makes simple apple galette ("a thin, free form, open-face tart"), which I used as a map for making my own version.  I replaced her white flour for whole-wheat and I added blanched/ ground almonds for a more wholesome crust. I replaced sugar for a minimal honey, and of course apples for plums. Rather then ice cream, I served the galette with Greek yogurt and a sprinkle of ground almonds and honey.

Before we begin, some plum knowladge: Plums are part of the peach, nectarine and almond family.  They are a great source of Vitamin C (immune support), Vitamin B1 (aka Thiamine, which helps the body convert carbohydrates into energy),  Vitamin B2 (aka Riboflavin, which supports red blood cell production and body growth), and vitamin B6 (that helps the immune system create antibodies.) And, of course plums are a good source of dietary fiber.

Rustic Plum Galette

INGREDIENTS

1 cup whole wheat flour

1 cup blanched and ground almonds

6 tablespoons of cold, unsalted butter (1 stick)

1/2 teaspoon of salt

1/3 cup of ice-cold water

4-6medium plums

1/2 a lemon

3 Tbs honey

1 egg white, beaten (optional)

7 oz Greek yogurt

DIRECTIONS

Measure the flour and salt into a large mixing bowl.  Cut the hard/cold butterinto small cubes and using your fingers, work the butter into the flour mix little by little, until it has the consistency of oatmeal. Dribble the ice water into the mix and toss with a fork.  Keep adding water only until the dough just begins to clump and hold together when you squeeze a handful.

Gather the dough into a ball, wrap in plastic and flatten into a disk.  Let the dough rest for at least an hour in the refrigerator.

Meanwhile, prepare the plums. Depending on your taste, removing the skins will    make the plums less tart.  My CSA plums were very tart, so I chose to take the skins off by blanching them in hot water for 30 seconds.  If you do this be sure to cut and X on the plum to keep them from exploding.  If you prefer a tart dessert, or if you are working with sweet fruit, simply wash and slice the plums.  Once the skins are removed slice the plums and put into a bowl with 1 tablespoon of lemon juice and 2 tablespoons of honey. Toss and let marinate.

When you are ready to make your galette, preheat the oven to 400 and line a baking sheet with parchment paper (you will see I had to make do substitute for a pie dish, but a flat galette is much prettier.) Remove the dough from refrigerator and on a surface dusted with whole-wheat flour, roll into a rough circle. Transfer to the parchment paper pan, lightly dust the center with ground almonds, drizzled honey and a sprinkle of wholewheat flour.  This will help keep your crust from getting soggy once the fruit is added. Bake the pre-fruit crust for 10 minutes to set the dough and again, help the crust keep up against the juicy fruit.

Remove the crust from the oven and lay your plum mixture (omitting the liquid) into a pattern working from the center out, to about 1 1/2" from the crust edge. Fold the edges over the plum mixture.  If you like you can brush the edge with beaten egg whites to give it a shine.

Bake in the lower part of the oven for another 30-45 minutes, or until the edges are golden brown and slightly caramelized. Let sit for 10 minutes before serving.

Serve with a scoop of yogurt, a sprinkle of ground almonds and a drizzle of honey.