I didn't really feel like cooking and didn't leave enough time before work to make something to bring to my oldest uncle's house for my ong noi's dam gio (Vietnamese paternal grandfather's death anniversary). But I had a bunch of dinosaur egg pluots in the fridge, one apple, and frozen pie crust.
A French galette with its freeform crust was perfect for a hurried dessert. I quickly heated the oven, sliced up about three pluots and my one apple, tossed in some sugar and cinnamon, layered the fruit slices on the pie crust, and popped it into the oven for about half an hour. I left the tart in the oven and heated it up again when I got home from work before bringing it over to my uncle's house.
Sure you can make your own pie dough, and I have when I'm in the mood for it, but sometimes there just isn't time.
Pluot Apple Galette
For one galette, you'll need:
1 pie crust per my recipe for cherry pie or store-bought pie crust
1 apple, sliced into thin sections
About 3 pluots or plums, sliced into thin sections
1 tblsp sugar
1/2 tsp cinnamon
Pre-heat the oven to 400 degrees.
If using frozen pie crust, make sure it's defrosted.
Slice the fruit and toss with 1 tblsp sugar and 1/2 tsp cinnamon.
Lightly oil a cookie sheet and lay the pie crust in the middle. Place the slices into a circle, making sure to evenly distribute the apple and pluots. Leave about two inches on the borders.
It's OK if it doesn't look perfect. More rustic-looking, don'tcha know? :P
Then fold up the sides, overlapping the crust.
Pop it into the oven for about half an hour until lightly brown, or longer until golden brown if you intend to serve this right away.
Get home from work, heat up the galette again for about 10 minutes. Then slice and serve. Or slice, photograph for the blog, then bring it over to uncle's house for dinner.
Actually, no one ate my galette because they were all stuffed from this spread.
Actually, I was super-stuffed too.
But, I did take one little slice for the road.
And the next morning, ate it for breakfast.
And it was good.
Some of my other pies and tarts:
Apple Crumble Pie
Banh Dua Nuong (Vietnamese Coconut Tartlets)
Cherry Lattice-Crust Pie
1 year ago today, I started my Ask Wandering Chopsticks series.
2 years ago today, part 7 of my How to Start a Food Blog series -- Your Online Identity: Blogger Interactions and Comment Policies.
3 years ago today, fruit and nut mooncakes on the Mid-Autumn Festival.