Why You’ll Love This Recipe
The beauty of a galette lies in its simplicity and rustic charm. This Plum Galette brings together the perfect balance of sweet and savory. The plums, with their juicy tartness, are complemented by the warm sweetness of brown sugar and the gentle heat of freshly ground black pepper. The flaky, golden crust adds a delightful texture, making each bite a mix of softness and crunch. This dessert is not only a great way to use seasonal plums, but it’s also easy to make and perfect for casual gatherings or special occasions.
Ingredients
For the Crust:
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cut into cubes
- 1 tbsp granulated sugar
- ½ tsp salt
- 3–4 tbsp ice water
- Or use one pre-made pie crust if you’re short on time
For the Filling:
- 4–5 ripe plums, pitted and sliced into wedges
- ⅓ cup (65g) brown sugar, packed
- ½ tsp freshly ground black pepper
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- Zest of half a lemon
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling on the crust)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Drizzle in the ice water one tablespoon at a time, mixing just until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. If using pre-made pie crust, skip this step and proceed with rolling the dough.
- Prepare the Filling: In a medium bowl, toss the sliced plums with brown sugar, black pepper, cornstarch, vanilla extract, and lemon zest. Let the mixture sit while you roll out the dough, allowing the fruit to begin releasing juices. Do not drain the juices.
- Roll and Assemble: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the plum slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating gently as needed to create a rustic shape. Brush the exposed crust with the beaten egg and sprinkle with coarse sugar, if using.
- Bake: Bake the galette for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for at least 10 minutes before slicing and serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Additional Time: 30 minutes
- Total Time: 1 hour 30 minutes
Variations
- Use different fruits: Replace plums with peaches, nectarines, or cherries for a different flavor profile.
- Spice it up: Add a pinch of cinnamon or nutmeg to the filling for an extra layer of warmth.
- Make it gluten-free: Swap out the all-purpose flour with a gluten-free flour blend.
- Add a sweet glaze: Drizzle a simple glaze made of powdered sugar and lemon juice over the baked galette for added sweetness.
- Use a pre-made crust: If you’re short on time, feel free to use a pre-made pie crust for convenience.
Storage/Reheating
- Storage: Store any leftover galette in an airtight container at room temperature for up to 2 days. Alternatively, refrigerate for up to 3 days.
- Reheating: To reheat, place slices in the oven at 350°F (175°C) for about 5–7 minutes or until warmed through. This will help restore the crust’s flakiness.
FAQs
Can I make the crust ahead of time?
Yes, you can make the dough ahead of time. Once it’s formed into a disk, wrap it in plastic wrap and refrigerate for up to 2 days or freeze for longer storage.
Can I use a different type of fruit for the filling?
Absolutely! You can use a variety of fruits like peaches, nectarines, apples, or even berries. Adjust the sugar depending on the sweetness of the fruit you choose.
What if I don’t have black pepper?
While the black pepper adds a nice depth of flavor, you can omit it if you prefer. A pinch of cinnamon or ginger could also work as an alternative.
Do I need to peel the plums?
No, you do not need to peel the plums for the galette. The skin adds texture and color to the dish, and it softens during baking.
Can I freeze the galette before baking?
Yes! To freeze the galette, assemble it as instructed, then freeze it before baking. Once frozen, wrap it tightly in plastic wrap and aluminum foil. Bake directly from the freezer, adding a few extra minutes to the baking time.
How do I get the crust golden brown?
To achieve a golden crust, be sure to brush the exposed dough with the beaten egg wash and optionally sprinkle with coarse sugar. This will help the crust develop a beautiful color and a slight crunch.
Can I add a glaze to the galette?
Yes! A simple glaze made of powdered sugar and lemon juice can be drizzled over the cooled galette to add an extra layer of sweetness.
Can I make this without cornstarch?
Yes, the cornstarch helps thicken the fruit juices, but you can leave it out if you prefer. The filling might be a bit more runny, but it will still be delicious.
What if I don’t have a pastry cutter?
If you don’t have a pastry cutter, you can use your fingertips or two forks to cut the cold butter into the flour until it resembles coarse crumbs.
How can I tell when the galette is done baking?
The galette is done when the crust is golden brown and the filling is bubbling. Let it cool for about 10 minutes before slicing to allow the filling to set.
Conclusion
This Plum Galette with Black Pepper and Brown Sugar is the epitome of rustic charm and simple elegance. The flaky crust, sweet-tart plum filling, and subtle peppery kick create a delightful contrast that will leave everyone coming back for more. Perfect for showcasing seasonal fruit, this galette is easy to make and a treat for all your senses. Whether you’re a beginner or a seasoned baker, this recipe is sure to become a favorite in your dessert repertoire.
Plum Galette Recipe
A rustic dessert with a flaky crust, sweet-tart plum filling, and a subtle peppery kick, perfect for showcasing seasonal fruit.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Crust:
1 ¼ cups (160g) all-purpose flour
½ cup (115g) unsalted butter, cold and cut into cubes
1 tbsp granulated sugar
½ tsp salt
3–4 tbsp ice water
Or use one pre-made pie crust if you’re short on time
For the Filling:
4–5 ripe plums, pitted and sliced into wedges
⅓ cup (65g) brown sugar, packed
½ tsp freshly ground black pepper
1 tbsp cornstarch
½ tsp vanilla extract
Zest of half a lemon
For Assembly:
1 egg, beaten (for egg wash)
1 tbsp coarse sugar (optional, for sprinkling on the crust)
Instructions
- Make the Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Drizzle in the ice water one tablespoon at a time, mixing just until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. If using pre-made pie crust, skip this step and proceed with rolling the dough.
- Prepare the Filling: In a medium bowl, toss the sliced plums with brown sugar, black pepper, cornstarch, vanilla extract, and lemon zest. Let the mixture sit while you roll out the dough, allowing the fruit to begin releasing juices. Do not drain the juices.
- Roll and Assemble: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet. Arrange the plum slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating gently as needed to create a rustic shape. Brush the exposed crust with the beaten egg and sprinkle with coarse sugar, if using.
- Bake: Bake the galette for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for at least 10 minutes before slicing and serving.
Notes
Use different fruits like peaches, nectarines, apples, or berries for a different flavor profile.
For a more spiced filling, add a pinch of cinnamon or nutmeg.
To make it gluten-free, use a gluten-free flour blend for the crust.
For added sweetness, drizzle a glaze made of powdered sugar and lemon juice over the baked galette.
If short on time, a pre-made pie crust can be used for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 45mg
