Make A Delicious, Rustic-Style Plum Galette
A nice rustic plum gallete that can be served after meals or even for breakfast if prepared the day before.
  • 1cup flour
  • 1tsp sugar
  • 1/8tsp salt
  • 6tbsp butter
  • 3tbsp cold water
  • 1tbsp almond extract
  • 1 egg*
  • 1tbsp turbinado sugaroptional
Plum Filling
  • 5 ripe plums
  • 1/4tsp lemon zest
  • 1tbsp sugar
  • 1tbsp flour
  • 1/4 tsp nutmeg
  • 1/4tsp cinnamon
  1. Start with the dough first. Place the cold butter pieces, flour, sugar, and salt into a food processor and blend until you create coarse dough. Add the almond extract then blend (pulse) one more time.
  2. Transfer the ingredients in a large bowl and gradually add water 1 tbsp. at a time until you reach the desired dough consistency. Place the dough on a cutting board then pat it down until it is around 1.5 inches thick.
  3. Wrap it in plastic then chill in the fridge for about 30 minutes.
  4. Cut the plums into wedges. Put in a large bowl then add nutmeg, sugar, cinnamon, lemon zest, flour and toss thoroughly until all wedges are covered with the mixture.
  5. Preheat oven to 375°.
  6. Remove the dough from the fridge then let it soften for 10 minutes to prevent it from cracking when rolling.
  7. Roll the dough on a board lightly dusted with flour and turbinado sugar. Trim excess edges to create a circle.
  8. Sprinkle a parchment paper with flour and put the dough on top. Place the plum wedges on top of the rolled dough, at the center, leaving about 2 inches of clean dough around the edges. Fold the edges and lightly pinch each fold.
  9. Whisk egg and a tbsp. of water then brush the top of the dough with the egg wash. Sprinkle with little turbinado sugar.
  10. Bake for 40 to 45 minutes or until the fruits start bubbling and the dough turns golden brown.
Recipe Notes

Choose ripe plums if you want to go for the really sweet flavor or you can add less sugar to avoid over sweetening. If you are using fairly sour plums, then you can add more sugar plus lemon juice to balance the tartness.

The dough for this galette is quite simple and can be made in just 10 to 15 minutes. I like to roll the chilled dough on a board dusted with flour and a little turbinado sugar. The sugar is pressed into the bottom of the dough and provides a brownish caramelized bottom when cooked. Since this is a rustic-style plum galette, there is no need to worry about how you fold your dough – just free-form the crust into whatever shape appeals to the eye.

* Check out Foodal’s Zester and Microplane Buying Guide to help you with finding a top-rated product to make beautiful and tasty citrus zest.

Plum Galette -