Plum Galette

Plum Galette

This rustic plum galette makes for a lovely summer breakfast or evening dessert! Filled with fresh juicy plums and the perfect flaky crust!

Plums are/have been a big staple fruit during the summer for me. When I was younger, I remember walking through my dad’s orchard in late July picking plums straight out of the tree. The few trees my dad had were always full from top to bottom. Way too many plums for us to eat in one season. So, we would pick all the plums off of the trees and make jams, desserts, salads, sauces. Pretty much anything you could think of we made with plums.

Now, every summer my dad calls me over to take some plums off this hands. He lets me pick as many as I want! This year I thought it would be fun to make a plum galette and share it on the blog!

Can I make the dough ahead?

Yes, the dough can be made ahead of time! You can make it up to 3 days in advance and refrigerate it. Before using the dough, allow it to sit at room temperature for about 10-15 minutes or until the dough is pliable. Then roll out to desired size.

Is it okay if there is juice leaking out of my galette?

It is completely normal for the fruit to create juice and it leak out onto the pan. Sometimes the juice will burn or turn into a hard like consistency. Just scrape any of the burnt or hard pieces off. This will normally not effect that galette!

Instructions

The Crust

Preheat oven to 350F degrees. Line a baking sheet with parchment paper, then set aside.

In a bowl of a food processor fitted Witt he blade, add flour, salt, sugar. Pulse briefly until combined.

Add the cold butter and process until butter is crumbled, about 6-7 seconds. Then add cold water over the mixture and process until very crumbly texture is achieved, about 5-7 seconds.

Transfer the dough to a piece of parchment paper on a flat surface. Lightly sprinkle with flour. Place dough on parchment paper and knead a few times, only until the dough comes together. Form into a ball then pat the dough into a disk.

Flour parchment paper again and dust the dough with flour. Using a rolling pin, roll into a circle about 9 to 10 inches in diameter. Turn and add flour as need when rolling dough out.

Transfer the dough to the parchment lined baking sheet and refrigerate while plums are being prepped.

The Filling

Slice plums about 1/2 inch pieces. In a medium sized bowl add plums, all-purpose flour, and organic cane sugar. Gently stir together. Set set aside.

Take the dough out of the fridge. Sprinkle flour on a flat surface and place the dough over it. Roll it out just a little bit more until it is about 12-13 inches in diameter and about 1/8 inch thick. Don’t worry about it being perfect, galettes are meant to look a little ragged and rustic!

Place the dough back on the parchment lined baking sheet.

Now it’s time to arrange the plum slices on top of the dough. Starting at the center, arrange plums in overlapping concentric circles until you’ve reach about 2 3/4 inches of the edge of the dough.

Fold the edges of the dough over the plums in a free form fashion. Making your way around and creating pleats as you fold. If you want to fix any sections that maybe torn, pinch a bit fo the dough from the edge to help put it back together.

In a small bowl whisk together egg and jam. Using a pastry brush, brush the edges and pleats of the dough. Then sprinkle sugar over the top of the crust and plums.

Bake in the oven for 50-65 minutes or until the plums are tender and the crust is golden brown.

Once galette is out of the oven, allow it to cool down for a few minutes before serving. It is normal for there to be juice residue and slight burnt areas where the juice is. That is normal. You can simply scrap away those parts and enjoy the galette!

Serve plum galette warm or at room temperature. Dust powdered sugar over galette is desired.

One slice for you and one slice for me!

Enjoy this delicious plum galette for a breakfast or a brunch served with mimosas! Or an evening treat with ice cream on top. There really is no wrong time to eat this.

If you have any questions or comments, please feel free to leave a comment below or send us a message on our contact page. I would love to know how you liked the recipe!

XoXo,

Plum Galette

This rustic plum galette makes for a lovely summer breakfast or evening dessert! Filled with fresh juicy plums and the perfect flaky crust!
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 6

Ingredients
  

The Crust

  • 1 1/2 cup all-purpose flour
  • pinch salt
  • 2 tbsp organic cane sugar
  • 12 tbsp very cold unsalted butter cut into cubes (1 stick and 1/2 stick)
  • 1/4 cup very cold water

The Filling

  • 1.5 lb plums
  • 2 tbsp all-purpose flour
  • 1/3 cup organic cane sugar and extra for coating
  • 1 large egg
  • 2 tbsp plum jam or apricot jam

Garnish

  • powder sugar dusting over galette

Instructions
 

The Crust

  • Preheat oven to 350F degrees. Line a baking sheet with parchment paper, then set aside.
  • In a bowl of a food processor fitted Witt he blade, add flour, salt, sugar. Pulse briefly until combined.
  • Add the cold butter and process until butter is crumbled, about 6-7 seconds. Then add cold water over the mixture and process until very crumbly texture is achieved, about 5-7 seconds.
  • Transfer the dough to a piece of parchment paper on a flat surface. Lightly sprinkle wit flour. Place dough on parchment paper and knead a few times, only until the dough comes together. Form into a ball then pat the dough into a disk.
  • Flour parchment paper again and dust the dough with flour. Using a rolling pin, roll into a circle about 9 to 10 inches in diameter. Turn and add flour as need when rolling dough out.
  • Transfer the dough to the parchment lined baking sheet and refrigerate while plums are being prepped.

The Filling

  • Slice plums about 1/2 inch pieces. In a medium sized bowl add plums, all-purpose flour, and organic cane sugar. Gently stir together. Set set aside.
  • Take the dough out of the fridge. Sprinkle flour on a flat surface and place the dough over it. Roll it out just a little bit more until it is about 12-13 inches in diameter and about 1/8 inch thick. Don’t worry about it being perfect, galettes are meant to look a little ragged and rustic!
  • Place the dough back on the parchment lined baking sheet.
  • Now it’s time to arrange the plum slices on top of the dough. Starting at the center, arrange plums in overlapping concentric circles until you’ve reach about 2 3/4 inches of the edge of the dough.
  • Fold the edges of the dough over the plums in a free form fashion. Making your way around and creating pleats as you fold. If you want to fix any sections that maybe torn, pinch a bit fo the dough from the edge to help put it back together.
  • In a small bowl whisk together egg and jam. Using a pastry brush, brush the edges and pleats of the dough. Then sprinkle sugar over the top of the crust and plums.
  • Bake in the oven for 50-65 minutes or until the plums are tender and the crust is golden brown.
  • Once galette is out of the oven, allow it to cool down for a few minutes before serving. It is normal for there to be juice residue and slight burnt areas where the juice is. That is normal. You can simply scrap away those parts and enjoy the galette!

Made the recipe? Tag us on Instagram @deliciouslymarta #tastiestlife



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