Today, we’re thrilled to bring you a recipe from Pamela Salzman. The LA-based holistic heath counselor and celebrity cooking instructor (clients include the likes of Rashida Jones, Molly Sims, and Nicole Richie) has just released her debut cookbook! Kitchen Matters will teach the busy, modern woman how to prepare healthy and delicious meals in her own kitchen. In the pages, you’ll also find an 8-week meal plan (2 weeks per season), tips on how to create a balanced meal, how to prep ahead, and how to make substitutions for the most common allergens and dietary restrictions. We’re all adding this to our cookbook collection… right?? While you wait for its delivery, you can get started on this Plum Almond Galette — which is as beautiful as it is delicious.

Plum Almond Galette
SERVES 6 · VEGETARIAN

A galette is the perfect intro to making pie because it’s just one free-form crust and there’s no crimping required. Also called a crostata, this rustic, open tart is so beautiful and can showcase any number of seasonal fruits. Galettes are also lighter to eat because it’s half the crust you would normally be getting with a standard pie. Plums and pluots come in so many varieties. Try to find ones in different colors that are sweet and not too tart. And don’t stress about how you arrange the plum slices. The galette will look beautiful and taste incredible no matter what you do.

Dough:
½ cup blanched almonds (slivered is fine)
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
1 teaspoon granulated cane sugar
½ teaspoon sea salt
¼ teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, cold and cut into pieces
3 to 4 tablespoons ice water

Filling:
1 large egg
1 tablespoon whole milk, half-and-half, or heavy cream
1 tablespoon unsalted butter, melted
3 tablespoons pure Grade A maple syrup
2 teaspoons pure vanilla extract
¼ teaspoon ground cinnamon
½ cup almond flour or meal, bread crumbs, or cooked millet
1 ½ pounds sweet plums or pluots (about 8), quartered and pitted
1/3 cup sliced almonds
1 tablespoon granulated cane sugar

  1. Prepare the dough: Preheat the oven to 350ºF. Place the blanched almonds in a pie plate or small baking dish and place in the oven to toast until the almonds are fragrant and slightly golden, 13 to 15 minutes; remove from the oven and let cool.
  2. Pulse the almonds in a food processor until the consistency of coarse meal. Add the flour, sugar, salt, and cinnamon and pulse until just combined. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size pieces remaining.
  3. Drizzle with 3 tablespoons of ice water and pulse until the dough comes together, adding up to another tablespoon of water, if needed.
  4. Gently pat the dough into a 6-inch diameter disk. Wrap in plastic wrap and chill 30 to 60 minutes.
  5. Increase the oven temperature to 375ºF. Line a rimless baking sheet with unbleached parchment paper. If you don’t have a rimless baking sheet, invert a rimmed baking sheet and line with parchment.
  6. Prepare the filling: In a small bowl, beat the egg with the milk and set aside.
  7. Combine the melted butter, maple syrup, vanilla, and cinnamon in a small bowl. Set aside.
  8. Roll out the dough to a 12-inch-diameter round on a lightly floured surface. Carefully fold the dough in half, pick up from the folded side, and transfer to prepared baking sheet. Unfold.
  9. Spread the almond flour in the center of the dough, leaving a 2-inch border. Arrange the plums over the almond flour, keeping the border empty. Brush the plums with the maple syrup mixture. Sprinkle the center with sliced almonds.
  10. Fold the dough edges over, overlapping slightly. Brush the folded border with egg wash. Sprinkle the whole galette, (fruit and crust) with sugar.
  11. Bake the galette until the crust is golden brown and the plums are tender, 45 to 50 minutes. Remove from the oven and allow to cool slightly before serving.

TIPS:
The dough can be made 2 days ahead. Keep chilled, or freeze for up to 1 month.
Save any excess egg wash for a scramble or frittata.

Excerpted from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.