Irresistible 30-Minute Plum Galette That Melts in Your Mouth

There’s something magical about rustic desserts – the kind that look effortlessly imperfect yet taste like pure heaven. That’s exactly what you get with a plum galette, my go-to summer treat that’s way easier than fussing with pie crusts. I still remember my first attempt at baking one, using plums from our neighbor’s tree that were so ripe they practically begged to be tucked into buttery pastry. The juices bubbled up in the oven, filling my tiny apartment with this incredible sweet-tart aroma that instantly became my favorite summer memory. This free-form tart celebrates plums at their peak, wrapped in a flaky crust that’s forgiving enough for beginners but impressive enough for any dinner party.

Why You’ll Love This Plum Galette

• Effortless crust: No need for perfect edges – the rustic look is part of its charm.
• Adaptable filling: Swap plums for other seasonal fruits like peaches or berries.
• Quick prep: Minimal fuss, maximum flavor in under an hour of active work.
• Impressive yet simple: Looks like you spent hours, but it’s surprisingly easy to make.
• Perfect for any occasion: Equally at home at a picnic or a fancy dinner party.

Plum Galette Ingredients

• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced into 1/2-inch cubes
• 4-5 tablespoons ice water
• 4-5 medium ripe plums (about 1.5 lbs total), sliced 1/4-inch thick
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar, packed (for sprinkling)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something! Here’s how to adapt:

• Butter: Vegan butter works surprisingly well – just keep it cold
• Cornstarch: Tapioca starch or arrowroot powder make great thickeners
• Turbinado sugar: Regular granulated sugar still gives that sweet crunch

For the plums, look for fruit that yields slightly when pressed but still holds its shape. Too soft and they’ll turn to mush; too firm and they won’t get that gorgeous jammy texture. I like mixing red and black plums for beautiful color contrast!

Equipment You’ll Need for Plum Galette

• Rolling pin: Essential for that perfect rustic crust
• Baking sheet: A rimmed sheet catches any bubbling juices
• Parchment paper: Keeps cleanup easy and prevents sticking
• Pastry brush: For that golden egg wash finish

That’s it! No fancy gadgets needed – just basic kitchen tools you likely already have.

How to Make Plum Galette

Making a plum galette is easier than you think – it’s all about taking your time and enjoying the process. Let’s break it down step by step so you can nail this rustic beauty on your first try.

Step 1: Prepare the Dough

Start by whisking the flour and salt in a bowl. Add your chilled butter cubes and use a pastry cutter (or your fingers) to cut the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter. Sprinkle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it – those butter bits are what make the crust flaky! Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

Step 2: Roll and Fill

On a lightly floured surface, roll the dough into a 12-inch circle – no need to be perfect! Transfer it to a parchment-lined baking sheet. Toss your plum slices with sugar, cornstarch, and cinnamon, then arrange them in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as you go. It’s supposed to look rustic, so don’t stress about perfection!

Step 3: Bake to Perfection

Brush the crust with egg wash and sprinkle with turbinado sugar for that gorgeous golden crunch. Bake on the middle rack at 375°F for 35-40 minutes, until the crust is golden brown and the plums are bubbling. Your kitchen will smell absolutely divine. Let it cool slightly before slicing – trust me, it’s worth the wait!

Tips for the Best Plum Galette

Here’s how I’ve learned to make plum galette absolutely foolproof over the years:

Double-chill your dough: After shaping the disk, chill it. Then after rolling and filling, pop the whole galette in the fridge for 10 minutes before baking. Cold dough means flakier crust!

Pack those plums tight: Arrange slices slightly overlapping in concentric circles – they’ll shrink as they bake, and you don’t want gaps.

Watch your edges: If they’re browning too fast (oven hotspots love to betray us!), tent just the crust with aluminum foil halfway through baking.

Egg wash magic: For extra shine, use just the yolk mixed with a teaspoon of cream or milk.

Serving & Storing Plum Galette

Oh, serving this beauty is half the fun! My absolute favorite way is warm with a scoop of vanilla ice cream melting into those juicy plum pockets – the hot-and-cold combo is pure magic. Whipped cream or crème fraîche work wonderfully too if you want something lighter.

For storage, let it cool completely first. At room temp, it’ll keep beautifully for about a day (covered loosely with foil). Need longer? Pop it in the fridge for up to 3 days. Just reheat slices in a 300°F oven for 5-8 minutes to bring back that fresh-baked crispness. Trust me, morning coffee with leftover galette is a breakfast worth waking up for!

Plum Galette Variations

Once you’ve mastered the basic plum galette, the fun really begins! Here are my favorite ways to mix it up:

• Nutty crunch: Sprinkle sliced almonds or chopped pecans over the filling before folding the crust.
• Fruit swaps: Try peaches, apricots, or even mixed berries when plums aren’t in season.
• Sweet finish: Drizzle warm honey or a balsamic reduction over the baked galette for extra pizzazz.
• Spice it up: Add a pinch of cardamom or ginger to the sugar mixture for a warm kick.

The beauty of galettes? They’re practically begging for your personal touch. My kids love when I add a handful of chocolate chips – messy but worth it!

Plum Galette Nutrition

Just a quick note about nutrition – these numbers can vary depending on your exact ingredients (especially the size of your plums and type of sugar used). But per generous slice, you’re looking at roughly:

• 280 calories
• 14g fat (8g saturated)
• 35g carbs (2g fiber, 15g sugar)
• 4g protein

Not bad for a dessert that tastes this indulgent! The plums bring vitamin C and fiber to the party too.

Common Plum Galette Questions

I get asked about plum galettes all the time – here are the questions that pop up most often in my kitchen:

Can I freeze plum galette? Absolutely! Freeze the unbaked dough disk wrapped tightly for up to 3 months. Thaw overnight in the fridge before rolling. You can also freeze the assembled (but unbaked) galette – just add 5 extra minutes to the baking time.

What sugar alternatives work? Coconut sugar gives a lovely caramel note, and maple sugar works beautifully too. For lower glycemic options, monk fruit blend or erythritol work, though you might lose some browning.

How do I prevent a soggy bottom? That tablespoon of cornstarch is your best friend – it thickens the plum juices perfectly. Also, don’t skip chilling the dough; cold butter equals flakier crust!

Rate This Recipe

Tried making this plum galette? I’d love to hear how it turned out for you! Drop your star rating below and let me know in the comments what you loved (or what you’d tweak next time). Your feedback helps other bakers discover this recipe, and who knows – you might just inspire my next kitchen experiment!

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