I kind of wish we lived in Europe.
In my fantasy Europe life, we eat baguette and cheese for every meal.
We have awesome accents.
And we know about things like grams and kilos.
Our CSA box this week had green gage plums.
I’ve never seen, heard of, or tasted green gage plums before. So naturally I turned to the gods of Google to tell me how to eat these fruits that look like green olives.
Apparently, no one in the U.S. has ever heard of green gage plums but everyone in Europe knows all about them. Recipe after recipe called for 675 grams of this and 275 milliliters of that.
Whenever I don’t know what to do with something, I put it into grandma’s pie crust.
To the random observer, they might think that I was making avocado pie.
Which, to Matty B, would have been equally as appealing as green gage plums, that is to say not at all.
So I made half green gage plum, half apple because I’m an enabler.
350 degrees for 40 minutes.
If I were from across the pond, I might say that I fancied this. Or that it was really spiffing. I really was just chuffed to bits!
See? Bring on the baguette and cheese.
Green Gage Plum Crostata
1 1/2 cups +1 TBS flour
1/2 tsp salt
1/2 cup shortening
1/4 cup hot water
1/4 cup sugar
1 cup sliced green gage plums
1 TBS butter
Combine 1 1/2 cups flour, salt and shortening until sandy in texture. Add egg and hot water. Knead into a ball of dough.
Roll out onto a floured surface into a circle shape. Combine sugar, 1 TBS flour and plums. Dump into the middle of your dough circle. Tab with chunks of butter. Fold sides of circle up roughly.
Bake at 350 for 40 mibutes.