Pie crust, plums, and basil come together in a delicious dessert that is simple to make and easy to enjoy!
If there is one thing in life I wish I didn’t have, it’s a sweet tooth. Why? Because it gets me in trouble! I can easily pass up potato chips or Cheetos, french fries or fast food…..but when it comes to sweets, I’m a lost cause!
It’s always been the case, ever since I was a kid. I remember my mom opening up a big bag of peanut M&M’s and doling them out to us kids….and I remember always wanting just one (or 17) more! I remember pans of brownies sitting on the counter….and cutting just one sliver at a time…..until suddenly an entire row was gone. And as an adult? You name it! Turtle sundaes, cheesecake, Twizzlers Nibs…..they are all my nemesis!
So what’s a girl with a dangerous sweet tooth to do? Well, for one…..only make desserts when absolutely necessary! Like when friends are coming over or we’re celebrating a birthday or I need a new recipe for the blog. In which case I do my best to share a LOT of it with neighbors, friends, or whoever else will take it off my hands!
Or…..just make a lot of desserts with fruit. Because when it’s made with fruit, I don’t feel quite as bad about eating (all of) it! This plum galette is a perfect example. I made it, I tasted it, and I proceeded to eat more than my fair share of it. Because it was THAT good. But it’s okay! How much damage can pie crust, plums, and basil really do….?
- 1 refrigerated pie crust
- 4 plums (I used 2 red & 2 black), thinly sliced
- ⅓ cup sugar
- 2 Tbsp. flour
- ½ tsp. cinnamon
- ¼ tsp. ground ginger
- 2 large basil leaves
- Unroll pie crust on lightly floured cookie sheet.
- Toss sliced plums with sugar, flour, cinnamon, and ground ginger.
- Spoon onto center of pie crust.
- Fold edges of crust up over plums.
- Chiffonade basil leaves (roll tightly and slice to create ribbons) and arrange on top of plums.
- Bake at 425 degrees for 30 minutes.