Go Back
A plum galette on a baking sheet
Print Recipe
5 from 1 vote

Plum Galette

Take advantage of the remaining plum season to make this super easy Plum Galette. Flaky pie crust is filled with juicy plums, flavored with warm cinnamon, it is the perfect transition dessert from Summer to Fall!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: 500+ Best Dessert Recipes, Dessert, Over 100 Favorite Fruit Dessert Recipes
Cuisine: American
Keyword: plum crostata, plum galette, plum galette recipe
Servings: 8
Author: Wild Wild Whisk

Ingredients

Crust

  • 4 Ounces Unsalted Butter cold and cubed
  • 1 ¼ Cup Flour
  • 2 Tablespoon Granulated Sugar
  • ¼ teaspoon Kosher Salt
  • 3 Tablespoon Cold Water

Filling

  • 6 Large Plums
  • ½ Cup Granulated Sugar divided
  • Pinch Kosher Salt
  • ½ teaspoon Cinnamon more to taste
  • 2 Tablespoon Tapioca Flour or cornstarch

Egg Wash and Topping

  • 1 Large Egg
  • 1 Tablespoon Milk
  • A Handful of Almond Slices optional
  • Turbinado Sugar

Instructions

Make the dough

  • Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
    1 ¼ Cup Flour, 2 Tablespoon Granulated Sugar, ¼ teaspoon Kosher Salt
  • Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
    4 Ounces Unsalted Butter
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
    3 Tablespoon Cold Water
  • Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic wrap and rest in the refrigerator for an hour.

Make the galette

  • Preheat the oven to 400°F.
  • Slice plums into ⅛”-¼” slices, no need to peel. Toss plum slices with 2 tablespoons of sugar and let it stand for about 5 - 10 minutes to release some of the juice.
    6 Large Plums, ½ Cup Granulated Sugar
  • In the meantime, take pie dough out of the fridge and roll into a circle about 11”-12” in diameter, transfer dough on to a parchment paper lined baking sheet.
  • Separate the egg yolk and egg white in two separate bowls, beat the egg white and brush egg white over the surface of the dough leaving 1 - 1.5” border. Refrigerate pie dough.
    1 Large Egg
  • Discard the plum juice. Mix the plums with the rest of the sugar, salt, tapioca flour (or cornstarch) and cinnamon.
    ½ Cup Granulated Sugar, Pinch Kosher Salt, ½ teaspoon Cinnamon, 2 Tablespoon Tapioca Flour
  • Take the pie dough out of the refrigerator and assemble the slices in concentric circles leaving 1 - 1.5” border. Fold the extra dough in to cover the fruit on the outer edge. If there is any extra juice in the mixing bowl, pour it over the fruits just before you put it into the oven.
  • Add the egg yolk to the egg white along with a splash of milk, beat together to make egg wash. Brush egg wash generously over the exposed crust, sprinkle sliced almonds and turbinado sugar over it.
    1 Tablespoon Milk, A Handful of Almond Slices, Turbinado Sugar
  • Bake for 30 - 35 minutes until golden brown.
  • Remove from the oven and let cool completely on a wire rack, about 2 hours.

Notes

  • You want to discard the plum juice the first time you soak the plums in sugar so you don’t end up with too much juice which will spill out while baking and burn on your baking sheet or make the crust too soggy.
  • You can reserve the juice if you want and reduce it down to make a glaze to brush over the plums and crust at the end if desired.
  • Use less sugar if your plums are super sweet.