Rustic Plum Galette

Try saying “pretty plump plums” five times in a row. Go on, I dare you.

It’s tough to do – what a crazy tongue-twister!

But try eating a delicious homemade galette filled with pretty plump plums, and you’ll experience an entirely different outcome.

You won’t have any trouble scarfing down a slice.

If you’re in need of a no-frills dessert, one that’s both easy to prep and a delight to enjoy, then you should try this simple and rustic homemade plum galette.

With a brazen attitude that tosses away the coquettish modesty of a pie fully covered by a top crust, perhaps only with a slit or two on top to taunt and tantalize, galettes are bold, shameless, and uninhibited with regard to their chosen fillings.

Tender, buttery dough only partially envelops juicy stone fruit in this tasty pastry – you’ll still be able to see a lovely little pile of gorgeously hued plums in the very center when you bring it out to the table.

Happily bubbling away when it’s pulled hot from the oven, you’ll be hypnotized by the scent of ground cinnamon and nutmeg mixed with the plums.

You can achieve the boldest and freshest aromas from whole warming spices by grinding them yourself, using a microplane or the finest side of a box grater.

The succulent plums aren’t the only part of this dessert that will capture your attention – the flaky crust is more than just a simple vessel to display the beauty that lies within it.

A few drops of almond extract mixed into the dough offer a subtle scent of sweet nuttiness, and turbinado sugar sprinkled on the egg-washed edges will create a caramelized crunchy crust as the galette bakes.

There’s little work involved in the final presentation: just serve the galette sliced into wedges, maybe with a scoop or two of homemade vanilla ice cream, and you are moments away from taking a big bite of pure plum paradise.

That’s another tongue-twister you don’t need to say.

Print

Cooking by the Numbers…

Step 1 – Measure and Prep Dough Ingredients

For the dough, measure out the all-purpose flour, granulated sugar, salt, cold water, and almond extract. Keep some additional flour on hand for dusting when you’re rolling out the dough.

Once measured, put the water in the refrigerator until ready to use to keep it cold.

Cube the 6 tablespoons of unsalted butter and place in a bowl. Don’t let the butter sit out at room temperature for too long!

For the flakiest pastry, the butter needs to remain cold. If the butter seems soft after cutting, place the bowl in the refrigerator for 15 to 20 minutes to chill.

Uh-oh – is someone allergic to almonds? In a pinch, you can easily replace the almond extract with an equal amount of vanilla extract.

Because the dough will need to chill in the refrigerator for at least 45 minutes, wait to prep the fruit until just before you need it.

Step 2 – Make the Dough

Whisk together the flour, sugar, and salt in a large and sturdy bowl.

Cut the cold butter cubes into the flour mixture with a pastry cutter or two butter knives until the pieces are roughly pea-size and are coated entirely in flour.

Whisk together the almond extract and cold water in a separate small bowl.

Adding the liquid mixture one tablespoon at a time, knead the liquid into the butter mixture with your hands until a thick and cohesive dough just begins to form.

If the dough feels too dry and crumbly, continue adding more liquid a tablespoon at a time.

Do not overmix, or else the dough will become tough and chewy after baking.

Form the dough into a flat disc, dusting your hands, the dough, and your work surface lightly with flour as necessary to prevent sticking. Cover the disc completely and tightly in plastic wrap, and chill for at least 45 minutes in the refrigerator.

If you are planning ahead, you can make and chill the disc of dough for up to 2 days in the refrigerator before moving on to the following steps, or it can be frozen and defrosted for later use, sealed in an air-tight zip-top bag.

Step 3 – Prep the Fruit Filling

When you’re ready to bake the galette, remove the dough from the fridge and let it soften at room temperature for 10 to 15 minutes. The dough will be too stiff if you try to roll it cold from the fridge.

As the dough is coming to temperature, prep the oven and the plums.

Preheat the oven to 375°F and position the rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.

With a sharp knife and sturdy cutting board, slice each plum into eight wedges and place them in a large bowl. You want to keep the skins on, but discard any pits.

Zest the lemon and measure out the granulated sugar, all-purpose flour, ground nutmeg, and ground cinnamon. Sprinkle these ingredients over the prepped fruit and stir to combine until the plums are evenly coated.

Whisk together one egg and a tablespoon of water in a separate small bowl. Measure out 1 tablespoon of turbinado sugar. Set both aside.

Step 4 – Roll out the Dough

Lightly dust a clean and flat work surface with flour. Remove the plastic wrap from the dough and sprinkle the top with more flour. Keep a bowl of flour close to you on your work surface if needed for additional dusting.

Using a rolling pin, roll out the dough into a circle until it is about 1/8 inch thick and has about a 12-inch diameter. Continue dusting the dough and work surface lightly with flour to prevent sticking, as needed.

For a cleaner presentation, you can trim any ragged edges of the dough with a knife.

Carefully transfer the dough to the prepared baking sheet, placing it in the middle of the sheet.

For an easy method to transfer the dough, gently fold it in half and quickly place it on the baking sheet. Unfold and reposition it as needed.

Step 5 – Arrange the Fruit

Transfer the spiced plums from the bowl onto the dough, arranging them in a pile in the center.

You can arrange the sliced fruit however you would like, either in a rustic pile or shingled neatly in rows or concentric circles.

Leave about 2 inches of space around the edges – this is what we’ll use to create the galette’s crust.

Step 6 – Create the Pleated Crust

Fold the edges of the dough up and inwards slightly over the filling, pleating each section of dough that you’re holding between your fingers as you gently fold it.

There will still be a large space in the center filled with fruit that will not be covered by any dough. The dough should hold its shape around the perimeter, to keep the filling in place as it bakes.

Step 7 – Brush, Sprinkle with Sugar, and Bake

Brush the crust with a thin layer of the egg wash using a pastry brush. Sprinkle the crust with the turbinado sugar.

Immediately transfer the baking sheet to the oven – you do not want the butter to soften any further, as this may cause the dough to spread and lose its shape when baked.

If the dough seems very soft after you have formed the galette, you can place the baking sheet in the refrigerator for 10 to 15 minutes. This will be enough time for the butter in the dough to chill and re-harden before you place it in the oven.

Bake the galette for 40 to 45 minutes, until the fruit filling is bubbling and the dough turns golden brown. Rotate the baking sheet halfway through to ensure the galette bakes evenly.

Step 8 – Cool and Serve

Remove the baking sheet from the oven. Allow the galette to cool on the baking sheet for about 5 minutes before transferring to a serving platter. Slice into wedges like a pie and serve warm.

You can also serve the galette at room temperature. After the galette has cooled for 5 minutes on the baking sheet, carefully transfer it to a cooling rack to cool completely, for about another 30 minutes.

Leftovers can be stored in an airtight container either at room temperature or in the refrigerator for up to 3 days. If storing at room temperature, be sure the room in which it will be stored is not excessively humid or hot – if so, the galette should be stored in the refrigerator.