Do you guys know about pluots? They are a hybrid between Japanese plums and apricots. Unlike plums, which can sometimes be tinged with bitterness, pluots are brimming with sweetness. They come in a variety of hues, ranging from purple to red to green. Some varieties are speckled, like a dinosaur egg. Black plums would be a good substitute if you can’t find pluots.
Pie is not really my thing. But I adore galettes. They are essentially a free-form pie and their casual messiness really appeals to me. They come together so quickly. I like to make a few recipes of galette dough at a time. I roll them out into 13 inch circles, wrap them in plastic wrap and stick them in the freezer. I use them for sweet and savoury galettes all summer long.
Any red jam would work here. I used strawberry rhubarb, but raspberry, strawberry or even fig jam would be delicious.
The addition of fresh thyme really complements the sweet pluots. The tiny leaves of a few sprigs brings out the floral note of the pluots.
A scoop of vanilla ice cream or a dollop of whipped cream would not be unwelcome.
