Plum Galette Recipe

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A rustic dessert with a flaky crust, sweet-tart plum filling, and a subtle peppery kick, perfect for showcasing seasonal fruit.

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)

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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.

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.

Find it online: https://chocolatecoveredamy.com/plum-galette-recipe/