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Plum Galette Recipes From Scratch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

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Plum Galette Recipe

Ingredients:

Produce
1 tsp: Or lemon, orange zest

Refrigerated
1: Egg

Condiments
1 tsp: Lemon juice

Baking & spices
1 1/4 cup: All-purpose flour
1/8 tsp: Cinnamon
1 tsp: Quick tapioca
1/2 tsp: Salt
17 tsp: Sugar
1: Sugar, Coarse

Dairy
1 1/4 sticks: Butter, unsalted
1 tsp: Cream
1/4 cup: Sour cream

Other
6: To 8 tart plums and/or pluots, pitted and sliced

Instructions:

  • Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea.
  • Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour (it will need chilling to firm up) before rolling out.
  • In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).
  • Preheat oven at 200°C.
  • Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. Line a baking sheet with parchment paper or a silicone mat, or lightly butter a baking sheet. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
  • Place rolled-out pie dough in the center of the lined or buttered baking sheet. Arrange the plum slices in a circular pattern, starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible.
  • If you want an attractive finish for the crust, whisk together the egg and cream in a small bowl. Brush on the exposed pastry crust with a pastry brush. Sprinkle with some coarse sugar.
  • Place in the middle rack of the oven. Bake at 375°F (190°C) for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.
plum-galette-recipes-from-scratch

Plum Galette With Apricot Jam Recipe

Ingredients:

Produce
3: 1 lb plums

Refrigerated
1: Egg

Condiments
2 tbsp: Apricot jam

Baking & spices
1 5/8 cups: Flour
2 tbsp: Granulated sugar
1/2 tsp: Salt
1 tbsp: Turbinado or coarse sugar

Nuts & seeds
1/2 cup: Almonds

Dairy
1 1/2 sticks: Butter, unsalted

Liquids
1/4 cup: Water

Other
null: ¼ cup plus ⅓ cup granulated sugar

Instructions:

  • Line a baking sheet with parchment paper.
  • In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside.
  • Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.
  • Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums.
  • Assemble the galette: Cut the plums into ¼-in-thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-in circle about ⅛-in thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly.
  • Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by ¼ cup of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles to within about 2½ in of the edge. Don’t worry about making it look perfect; it doesn’t make much difference in the end and you don’t want the dough to get too warm. Sprinkle the remaining ⅓ cup sugar over the plums.
  • Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown.
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Plum Galette With Lemon Zest Recipe

Ingredients:

Produce
1/2 tsp: Lemon, zest
5 cups: Plums, pitted

Refrigerated
1: Egg, large

Baking & spices
1 tbsp: All-purpose flour
1/4 tsp: Cinnamon, ground
1 tbsp: Granulated sugar
1/4 tsp: Nutmeg
1 tbsp: Turbinado sugar

Dairy
1 tbsp: Butter, unsalted

Other
1/2: Recipe pate sucree for pies and galettes

Instructions:

  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough to a 12-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. Meanwhile, preheat oven to 375 degrees.
  • In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. Transfer plum mixture on top of dough, leaving a 2-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.
  • In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.

Easy Plum Galette Recipe

Ingredients:

Vegetarian

Produce
5: Plums

Refrigerated
1: Egg whisked

Condiments
1/2 cup: Plum or apricot preserves

Baking & spices
1 1/2 cups: All-purpose flour
2 tbsp: All-purpose flour plus more
3 tbsp: Granulated sugar
1/4 tsp: Salt

Nuts & seeds
1/4 cup: Almonds, whole skin-on
2 tbsp: Almonds

Drinks
1/3 cup: Ice water

Dairy
1 1/2 sticks: Butter, unsalted

Instructions:

  • Place flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces (pea sized pieces). Add the ice cold water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  • Remove the dough from the processor and gather it into a ball, flatten into disk, wrap with plastic wrap and refrigerate and chill 20-30 min or overnight.
  • Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal or crumbs. On a floured surface, using a rolling pin, roll out dough to ¼-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edges of dough over fruit. Refrigerate 20 minutes.
  • Preheat the oven to 400°F. Transfer galette to sheet pan lined with parchment paper. Brush crust with egg wash; sprinkle crust with 2 tablespoons sliced almonds. Bake until crust is golden and underside is cooked through, about 50-60 minutes. Once out of the oven, evenly brush the preserves over the hot fruit.

Plum Galette With Almonds Recipe

Ingredients:

Vegetarian

Produce
3: Plums

Baking & spices
1 5/16 cups: Flour
1/4 cup: Granulated sugar
1/2 tsp: Salt
1/2 tsp: Sugar

Nuts & seeds
2 tbsp: Almonds, whole raw toasted

Drinks
2 tbsp: Ice water

Dairy
1/2 cup: Butter, unsalted
1 tbsp: Heavy cream

Instructions:

  • Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together.
  • Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
  • Preheat oven to 350 degrees F. On a lightly floured piece of parchment paper, roll out dough into an approixmate 8-inch oval, ¼ inch thick. Transfer dough (on parchment) to a baking sheet.
  • Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes. Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep godlen, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.

Plum Galette With Rosemary Recipe

Ingredients:

Vegetarian

Produce
1: Lemon
5: Plums, red
1 sprig: Rosemary

Refrigerated
1: Egg

Condiments
1/4 cup: Honey

Baking & spices
1 tsp: Nutmeg, freshly ground
1 package: Pie dough
1 tsp: Salt
2 tbsp: Sugar

Dairy
2 tbsp: Butter

Instructions:

  • Add the plums, lemon zest and juice, honey, sugar, salt, nutmeg, and rosemary to a heavy bottomed pan (enameled cast iron is best). Cover the pan, and let sit at room temperature for 20 minutes.
  • Place pan over medium heat, and add the butter. When butter melts, reduce heat to medium low. Cook uncovered 15-20 minutes, stirring occasionally.
  • As the plums cook, the sauce will turn bright red, then a dark, rich red. Press down lightly on the plums occasionally to help release their juices. Stir periodically to keep the sauce from burning on the bottom. Turn off the heat when the edges of the sauce begin to brown, and allow to cool for about 10 minutes. Preheat oven to 425°F.
  • Lay the pie dough on a sheet of parchment paper or a silicone baking mat. Brush the top of the pie dough with the beaten egg. Scoop out the plum sauce, and place in the center of the pie dough. Begin folding over the dough along the border, smoothing out the overlapping creases with your finger. Brush the beaten egg on the folded dough. Sprinkle the galette with sugar. Bake 20 – 25 minutes, or until golden. Let galette completely cool for at least 30 minutes before serving. Serve room temperature or cold. Serve with ice cream or whipped cream.

Plum Galette Information

If your fruit is juicy, you may also wish to add in a bit of flour, cornstarch or tapioca, which will help absorb the juices as the galette cooks and prevent the crust from becoming soggy on the bottom.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Galette: this French, free-form type of pie is made with pie dough for the crust and baked on a sheet pan. To make a galette, pie dough is rolled out into a large circle; the filling (think apple slices or jammy berries) is arranged in the center of the dough, leaving at least a three-inch border.

This is a really casual dessert, meant to be cut into in wedges and served with a glass of sweet wine. Storage: Keep the galette at room temperature on the day it is baked. Wrap leftovers in plastic and keep at room temperature.

The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.

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