LITTLE PLUM GALETTES (for six)
Another use for commercially prepared frozen puff pastry dough….
1 sheet frozen puff pastry(from a 17.3 ounce package), thawed
5 firm-ripe red and/or purple plums, halved, pitted and cut into 1/8 inch thick wedges
½ cup currant jelly, melted and cooled slightly
granulated sugar for sprinkling
1. Put rack in middle of oven and preheat oven to 425*. Butter a large baking sheet.
2. Unfold pastry sheet on a lightly floured work surface and cut lengthwise into three equal strips (approximately 3 inches by 9-1/2 inches each). Cut strips in half crosswise to make 6 equal pieces (approximately 3 inches by 4-3/4 inches each). Transfer pieces to baking sheet, prink all over with a fork and brush with half of the currant jelly, leaving a ¼ inch border on the longer sides of the pieces and a 1 inch border on the short ends. Arrange plum wedges decoratively, overlapping them, on top of pastry. Fold the short ends of the dough with a spatula or pastry scraper up to the edge of the plums and crimp the edges decoratively.
3. Sprinkle the galettes with granulated sugar and bakeuntil the edges are golden brown, about 20 minutes. Brush with the remaining currant jelly and transferwith a metal spatula to a rack to cool. Serve warm or at room temperature.
from Gourmet Today