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1 hour
4.75 from 4 votes
18 Comments

Plum Galette

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by: Joanna Cismaru
08.02.15
Updated: 06.11.20

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This rustic plum galette or crostata is the perfect mid-summer dessert. It’s juicy, delicious and spectacular in its simplicity.

Plum Galette dusted with powdered sugar

Still here in Southern Ontario, and I must say I’m enjoying my vacation. Yes it’s been super hot and super humid, but hey isn’t that what summer should be about? I’ve also been surprised and just mentioned to my mom that I’ve been here a week and haven’t had any mosquito bites all week when I’m usually the main course, but it seems that I spoke too soon because I just got a couple bites. All week I’ve been feeling so nostalgic driving around the city, seeing the places where I grew up, where we’ve lived before and where we went to school. It’s been quite nice and it’s been nice spending all this time with my family.

I realized that it’s been way too long since I made a galette and it seems like I only make them in the summer, though I have no clue why, because you could really make these all year round. This plum galette reminds me of winter because of how pretty it looks with all the sprinkled sugar on top, but trust me it’s totally for this time of year. There are plenty of plums now in the markets and if you want a plum dessert that’s easy to make, pretty and incredibly delicious, this plum galette will do that.

Process shot making the Plum Galette

The crust itself is pretty similar to a pie crust and made the same way, you just add the ingredients into a food processor and let it do all the work for you. The great thing about this crust is that you can use it for any sort of filling, I would just leave the sugar out, but you can make either savoury galettes or sweet galettes.

As far as the filling goes, I only used 3 ingredients and that’s plums, sugar and a bit of cinnamon, I’m all about simplicity. I used a coconut palm sugar here, though it looks like brown sugar, but you can of course use brown sugar. I love these types of galettes, they’re perfect for a quick dessert, I even like to have a slice for breakfast with my coffee, if there’s any left.

Close up shot of Plum Galette

This rustic plum galette or crostata is the perfect mid-summer dessert. It's juicy, delicious and spectacular in its simplicity.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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freshly baked plum galette dusted with powdered sugar

Plum Galette

4.75 from 4 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This rustic plum galette or crostata is the perfect mid-summer dessert. It's juicy, delicious and spectacular in its simplicity.

Ingredients

For Pastry

  • 1 1/4 cups all-purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 8 tbsp unsalted butter cold, (1 stick), cut into pieces and chill again
  • 1/4 cup sour cream
  • 1/4 cup ice water

For Filling

  • 1/4 tsp cinnamon ground
  • 1/3 cup brown sugar or coconut palm sugar
  • 1 pound plums firm-but-ripe , pitted and cut into eighths
  • 1 large egg yolk mixed with 1 tablespoon of water
  • powdered sugar for sprinkling, optional
US Customary - Metric

Instructions

  • In a food processor, add the 1 1/4 cups of flour, sugar, the salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add sour cream and the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
  • Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper.
  • Working on a lightly floured surface, roll out the disk of dough to a 12-inch round; transfer to the baking sheet.
  • In a bowl stir the brown sugar with the cinnamon together.
  • Arrange the plums in the center of the dough, leaving a 1 1/2-inch border all around. Sprinkle with the sugar mix evenly over the plums. Fold the edge of the dough up and over the plums. Brush the rim with the egg wash and sprinkle with additional brown sugar if preferred.
  • Bake the galette for about 45 minutes, or until the crust is golden and the fruit is tender and bubbling. Let the galette cool on the baking sheet for 30 minutes, sprinkle with some powdered sugar, then cut into wedges and serve.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 266kcal (13%)Carbohydrates: 34g (11%)Protein: 3g (6%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 57mg (19%)Sodium: 84mg (4%)Potassium: 132mg (4%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 626IU (13%)Vitamin C: 5mg (6%)Calcium: 28mg (3%)Iron: 1mg (6%)
Course:Breakfast, Dessert
Cuisine:French
Keyword:galette recipe, plum galette
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Plum Galette
Amount Per Serving
Calories 266 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 57mg19%
Sodium 84mg4%
Potassium 132mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 626IU13%
Vitamin C 5mg6%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Marietta says

    September 18, 2020 at 11:10 am

    Hello Jo! I love this pastry dough ( made your peach galette several times). Quick questions for a plum one: can I bake it in a tart shell ( will it keep the form) ? Can I cut plums in half’ and should I use corn starch to keep juice in place? Thank you!!! 😊

    Reply
    • jo says

      September 18, 2020 at 11:31 am

      Hi Marietta! I don’t see why you couldn’t bake it in a tart shell and honestly I think it should keep the form. You can cut the plums in half, but I guess it depends how big they are, you still kind want them to be bite size I would think. Cornstarch would definitely help thicken up the juices.

      Reply
  2. Abel Arroyo says

    August 16, 2015 at 5:30 pm

    5 stars
    Dear Jo,

    Great, simple, yummy recipe! This was my first time attempting to make galettes and was a complete success!

    I changed the filling from plums to peaches, strawberries and rhubarb. SO. GOOD.

    Quick question, how long can one keep the crust refrigerated?

    Thank you so much for such a great blog.

    Reply
    • jo says

      August 16, 2015 at 6:46 pm

      Hi Abel,
      You can keep the crust refrigerated for up to 3 days, if you need to keep it longer than that, you can freeze it for up to 3 months. I’m so glad you’re enjoying my blog. 🙂

      Reply
  3. sepideh says

    August 13, 2015 at 7:47 am

    dear jo it was amaizing surfing your site . I should thank you .
    i have a question. is there anything I can use instead of sour cream?

    Reply
    • jo says

      August 13, 2015 at 10:35 am

      You could use yogurt. 🙂

      Reply
  4. Senika @ Foodie Blog Stalker says

    August 4, 2015 at 11:19 am

    SO excited about this one, Jo! Simple, gorgeous and oh so tasty – pinned!

    Reply
    • jo says

      August 4, 2015 at 5:00 pm

      Thanks Senika!

      Reply
  5. Nagi@RecipeTinEats says

    August 3, 2015 at 4:41 pm

    5 stars
    Will you hate me forever if I make this with frozen pastry?

    Reply
    • jo says

      August 3, 2015 at 6:55 pm

      Nope, I’ve made similar type of pies with frozen pastry, still yummy!

      Reply
  6. mila furman says

    August 3, 2015 at 12:59 pm

    Love galletes!! So funny but I actually usually make them in the winter and fall. I bought some really cruddy apricots the other day and this gives me an idea to perhaps make a gallette with them 🙂

    Reply
    • jo says

      August 3, 2015 at 3:43 pm

      Sounds like a great idea Mila 🙂

      Reply
  7. JoyceB says

    August 3, 2015 at 9:11 am

    Looks delish. I have done a similar recipe with apples. Can’t wait to try plums. Thanks for sharing.

    Reply
  8. Katalina @ Peas and Peonies says

    August 3, 2015 at 8:55 am

    Gorgeous pictures, makes me wan to reach and take a slice, I love plums, and galettes are so easy to make that their are a must!

    Reply
  9. June @ How to Philosophize with Cake says

    August 3, 2015 at 4:34 am

    What a pretty galette! Looks like the perfect use for fresh plums 🙂

    Reply
    • jo says

      August 3, 2015 at 6:52 am

      Thank you June 🙂

      Reply
  10. Adina says

    August 3, 2015 at 12:55 am

    LOVE IT! Galette is really something I should make more often myself. But every time I do, I am actually quite dissapointed because I always think there is not enough of it. It is so thin and it tastes so good, it gets eaten in minutes. I should just start making doubles every time…

    Reply
    • jo says

      August 3, 2015 at 6:54 am

      You could double the pastry recipe easily! Hope you try this. 🙂

      Reply

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