Plum Galette

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
  • Making homemade crust time: 1 hour, 20 minutes
  • Yield: Makes 6 servings



  • 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)


  • 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)


1 Make the dough for the galette: 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 Toss plum slices with sugar, cinnamon, lemon, instant tapioca: In a medium sized bowl, gently toss the plum slices with the sugar, cinnamon, lemon juice, zest, and instant tapioca (or flour).


3 Preheat oven to 375°F (190°C).

4 Line baking sheet and roll out dough: 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.

5 Arrange plum slices in center of dough round, fold up edges: 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

6 Brush with egg wash, sprinkle with coarse sugar: 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.

7 Bake: 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Elisabeth Rowzee

    Super easy and my family loves not too sweet treats! Thank you!


  • Lies

    Made this galette two times now and it is super tasty! Everybody likes it. Great way to use the plums from our own tree.


  • mara

    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.

  • Shiva

    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.


  • Isobelle

    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!


  • Mary

    Could this be made ahead and frozen before it is baked? I have 2 trees overflowing!

    • Elise Bauer

      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.

  • Amy

    Can I use frozen plums ? Or should I defrost them first ?

    • Elise Bauer

      Hi Amy, if you use frozen plums I would defrost and drain them first.

  • Frank Curtiss

    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!


  • Holly

    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?

    • Elise Bauer

      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.

  • Jen

    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!

  • Leah Pawluk

    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!

  • Lisa Hudson

    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~!

  • 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.)

  • 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 :-)

  • 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

  • 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

  • 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 Bauer

      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.

  • 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?

  • 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!