Mango and Plum Galette

Mango and Plum Galette with Kuakea White Hawaiian Sea Salt  (For two)

Courtesy of Kauai Chef Michael Simpson

Galette Dough Ingredients: 

1 lb cold unsalted butter

1 cup ice water with 1/2 Tbs. Kuakea White Hawaiian Sea Salt

2 1/2 cups all purpose flour

2 3/4 pastry flour

Directions:  

Cut butter into 1/8th inch slices. Put in freezer as well as the salted water for ten minutes.

Put flour on workspace, the chilled butter on top. Throw a dusting of flour over butter.

Use rolling pin to roll the two together.  Using pastry scrapper or metal spatula fold the sides over the center of the dough.

Roll and combine four times. The butter should retain its flat shape, layering is what you’re after. Don’t worry- it isn’t pretty at this point!

Make a well in the center, pour ice water in. It’s going to want to leak out which is fine.

Scrape the sides of dough over into the well of water and dust with flour to allow you to roll out the dough.

Throw flour under dough to keep it from sticking while rolling it out.

Get under the dough and fold it over the other half. Roll it out again. Repeat 3 or 4 times.

The dough will look less rough and you should see slices of butter throughout the rectangle of pastry dough.

Fruit

1 ripe mango, peeled and sliced into wedges

3 ripe plums pitted and sliced into wedges

Egg wash of 1 yolk with 1 Tbs water

Coarse sugar for garnish

Assembly and Baking

Roll out enough dough to cut 2 six inch circles 1/4 inch thick. Freeze the rest.

Dust off excess flour and set on parchment paper on a cookie sheet. 

Arrange mango and plums in the center leaving 3/4 of an inch border.

Gather the sides up and pinch together all the way around (similar to pie border but flat).

Brush pastry edges with egg wash and cast sugar over the pastry edge and fruit.

Bake at 400º for 40 minutes or until brown.

Place on a cooling rack and serve with ice cream or whipped cream