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!
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.
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.
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.
Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic 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.
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 line 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.
Discard the plum juice. Mix the plums with the rest of the sugar, salt, tapioca flour (or cornstarch) and cinnamon.
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.
Bake for 30 - 35 minutes until golden brown.
Remove from the oven and let cool completely on a wire rack, about 2 hours.
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.
Amount Per Serving (1 slice)
Calories 284Calories from Fat 117
% Daily Value*
Saturated Fat 8g50%
Vitamin A 555IU11%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, Dessert, Over 100 Favorite Fruit Dessert Recipes