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I made with Apple and was delicious. One question. I have made this twice now and both time the juices from the apples started to leak out of the pie and gets caramelized while baking. How can I avoid this ?
Hi, Shereen! Honestly, that’s a pretty common occurrence with galettes, and a lot of people like that rustic look so if it keeps happening don’t worry too much. The leakage is likely a break in the crust. Without knowing what kind of crust you used, it’s difficult to offer suggestions. However, when you roll out the crust doesn’t have any week spots in it. If you’re making homemade dough it might not have enough moisture (though you don’t want to add too much either). If that’s the issue spray a little water on it, it hydrate it, before rolling it out.
Super easy and my family loves not too sweet treats! Thank you!
Made this galette two times now and it is super tasty! Everybody likes it. Great way to use the plums from our own tree.
I’m so glad you liked the galette!
This looks delicious.
Do you know of anything I could substitute for the sour cream in the crust? I’ve moved to the UK and can’t find sour cream here (just soured cream which is runny like cream that’s gone off – not the same as North American sour cream).
Thanks for your help.
Hi, Mara! Great question. We didn’t test this crust with anything but sour cream, however, you might want to try using thick, plain yogurt. If you give it a try, let us know how it turns out.
Hi Mara, you could always use a basic butter crust recipe like this one: https://www.simplyrecipes.com/recipes/all_butter_crust_for_sweet_and_savory_pies_pate_brisee/
probably way too late but creme fraiche might work!
The first time turned out amazing! My first time making pie crust too. The crust is unbelievably delicious and flaky. All my friends and family who got to taste it, fell in love with it.
My first ever galette and it was a huge success – not too sweet and pastry is delicious. I recommend rolling it out directly onto the floured parchment paper, otherwise transferring it on there is difficult as the dough is quite sticky. But the final product looked exactly like the recipe which is a rare thing, and tasted as good as it looked!
Could this be made ahead and frozen before it is baked? I have 2 trees overflowing!
Hi Mary, good question! Sure, I think you could easily make ahead and freeze before baking. Just wrap it tightly in plastic wrap and then in aluminum foil before putting in the freezer.
Thanks I’m filling my freezer now!
Can I use frozen plums ? Or should I defrost them first ?
Hi Amy, if you use frozen plums I would defrost and drain them first.
I made this filling but used a dough recipe which I have made several times before (which has a little corn meal in the crust). I did add just a little freshly grated ginger to the filling. I did use the orange zest and lemon juice as per recipe. The filling was divine. It had just the right amount of sweetness and juiciness. I made two, and served to 10 people. Everyone raved about it!
I’m so glad you liked it Frank!
You have orange or lemon zest and lemon juice. I’d rather use the orange zest. Would it be okay to not use the lemon juice, but instead use orange juice?
Hi Holly, the orange zest is for the flavor, the lemon juice is for the tartness it brings to the plums. If the plums you are using are already more tart than sweet, then sure, sub out the lemon juice for orange juice. But if not, if your plums are sweet, I would stick with the lemon juice.
I stumbled on this recipe while browsing pinterest. I had a bag of plums, and my husband informed me he doesn’t eat plums, so I had to find something to make, so I wasn’t eating 2 dozen plums on my own. I have made this 2 times so far. It’s perfectly tart, and goes well with a scoop of vanilla ice cream. It’s absolutely delicious!
Absolutely delicious! I made two yesterday and between my husband and I they are gone! dangerously delicious! The crust is to die for, great recipe!
This was my first galette. I searched through several recipes because I’m kind of a pie crust snob, and I was intrigued by the use of sour cream in this one. It was amazing! The crust was fantastic and the filling was delicious! Great recipe~!
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.)
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 :-)
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
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
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?
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.
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?
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!