Fruit Challenge #4 and #5: Plums and Pluots

I cheated and combined on this one guys.  Sorry!

If you don't know this already about me, I have very random food aversions. There are things that freak me out for no real reason aside from my own neuroses. (To my credit - often rooted in texture.)  Rhubarb? Check. Yogurt? Check on most days. Pineapple? Used to, but I have recently become obsessed. Jägermeister? Check, but we won't get into that. Chicken? Sometimes check. Cooked peppers? Sometimes check. Plums? Check. Some of the time I have never even tasted the item in question which I know is poor form. I am really trying to get over that. In my book, if you are going to claim to not like something you have to at least have tried it.  I have recently adopted that and in practicing it, I have found I actually really like just about all of the things I previously couldn't get down the hatch. Enter: plums. 

Boy was leaving for the weekend (sad, I know) and asked me if there was anything I wanted from the store since he was there getting odds and ends.  "Sure," I said, "could you grab me whatever fruit looks good?" I would have thought that by now he would have known that meant grapes or pineapple or melon or cherries or apples or peaches or bananas or any other fruit that I liked and not plums and pluots. But, when life (boy) gives you lemons (plums and pluots) you make lemonade (a Plum and Pluot Galette), right?  You betcha. 

'Galette' is a term I hear thrown around on Chopped all the time so I decided to look it up.  Turns out it is basically just a fancy pie/tart/crisp kind of thing.  An "open-face pie" if you will.  Again - another fancy shmancy name for a very easy-to-make-and-wow-your-friends recipe.

Roll out pastry (or store-bought pie crust because pastry is not worth making from scratch) to a 12-14" round.  Coat the bottom with a flour sugar mixture leaving a one-inch border. (Yes, that is a Bombay Sapph bottle full of olive oil. What about it?)

Arrange sliced plums and pluots in the prettiest way you can and then fold the edges up around them pleating as you need to. 

 

As you can see, in this particular recipe I loosely followed, the top gets sprinkled with a little more magic because obviously sometimes fruit just isn't sweet and decadent enough on its own.  


Now, the recipe I used also called for an Armagnac crème fraîche accompaniment, but for my waist's sake I decided to skip it.  

All in all I give this one a 10.  A nice twist on a traditional pie and goes well with vanilla ice cream.  Need I say more?