Plum Galette

Bright and delicious rustic plum tart, using a variety of tart plums and pluots

The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar.

If using salted butter, omit the salt in the crust.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Makes 6 servings

Ingredients

Crust:

  • 1 1/4 cup (160g) all purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 5 ounces of unsalted butter (1 1/4 sticks, 10 Tbsp, 137g), cut into cubes
  • 1/4 cup (57 ml) sour cream
  • 1 egg, beaten, for egg wash (optional)
  • 1 teaspoon cream for egg wash (optional)
  • Coarse sugar for sprinkling (optional)

Filling:

  • 6-8 tart plums and/or pluots, pitted and sliced (about 1 1/4 pounds or 570g)
  • 1/3 cup (70 g) sugar
  • 1/8 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon orange (or lemon) zest
  • 1 teaspoon quick tapioca, or a tablespoon of flour (for thickening)

Method

1 If making a homemade crust, make the dough at least an hour in advance. Whisk together the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your (clean) 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.

2 In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).

plum-galette-method-1

3 Preheat oven to 375°F (190°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.

4 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.

plum-galette-method-2 plum-galette-method-3

5 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.

6 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.

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Comments

  1. Pille

    Such a beautiful galette! I made a very similar rustic apricot tart few weeks ago, and am keenly waiting for the local plums to ripen, so I could make it again!

  2. Mercedes

    I have to say that is the most appealing looking galette I’ve seen in a long time. I usually find galettes disappointing- not as good as pie, nor as nice as a tart, but your version may convince me to try again.

  3. Claire Fontaine

    Oooh, I love plum desserts, one more good one to try – and so pretty, too! Would this recipe also work with nectarines and berries, or do you think they have too much liquid?

  4. Charlotte

    What is a wazoo?
    I want one.
    Charlotte
    x

  5. Lindsey

    Hey Elise, I love your site and often link to it from my food blog.
    This plum recipe looks exquisite– do you think one could just take the filling and put it in a regular pie crust?

    • Elise

      Hi Lindsey – Given that the crust recipe I give here is a pie crust recipe, I would say, sure, try it out with a regular pie crust in a pie tin. Let us know how it works out. You might need to increase the amount of filling.

  6. Kaya

    I’m sure I’m not the only one who would order one of those 20 pints of plum jam through the mail. Your mom has the makings of a summer business there!

  7. Evelyn

    Hi Elise,
    This looks excellent, and I noticed you have several galette recipes of similar sorts. Do you think it might be possible to use an apple pie filling for this galette instead? Also, do you think it’d be possible to make a bunch (maybe 4) of mini galettes instead of one large one? I would expect the baking time would change a tad.

    Yes, an apple filling would work for this galette, and mini galettes would work too. ~Elise

  8. Lily

    Do you think this filling would work just as well as a pie or tart?

    Yes, but if you are making for a pie you will probably want to double the filling ingredients. ~Elise

  9. Joanna

    I love hearing the word ‘plum’ and I love this pie…sadly that means that it’s the end of the summer! Oh..well…let’s keeping that pie!

  10. Rebecca

    came out delicious! i made it with sweet plums so i cut back the sugar quite a bit (and used a storebought crust… making my own just wasn’t going to happen after the week i had). big hit with the guests with a scoop of vanilla ice cream on top :-)

  11. Gennady

    Simply awesome taste and quite easy to cook. I’m not really into baking, but this one wasn’t much of a challenge. I baked it at 200 C, so I think 35 minutes will do next time (it ended up slightly overdone, but nonetheless delicious.)