This Rustic Plum Galette recipe is the perfect mid-summer dessert! With crispy sugared edges, thinly sliced juicy plums, and baked to golden perfection, this dessert is worth the wait! And definitely something you should be baking right now!

With the end of summer rolling in with its finest fruit, I for one wanted to use up those gorgeous golden plums sitting on my counter! These plums bake up beautifully, and the best part is, that you're not just limited to one fruit! Using seasonal fruit will work just as nicely, such as strawberries, blueberries, peaches, cherries, apples, pears, blackberries, etc.

Tart, Galette, Crostata - What's the difference?

If you live in America, or anywhere close to America, it's really quite simple! We love calling almost any dessert with a crust a tart! But most of us, if not all, really like the fancy words and "impersonating" other languages. This dessert is not hard to understand, and is probably one of the more "fun" desserts out there with a few "nicknames".

Rustic Plum Tart. It first originated in America. And though it might sound a little rough, it's the perfect name for it, if you're hosting or bringing this to a cozy, rustic-themed party!

Plum Galette. Began in France. This is probably the most common you'll hear around the world. Or depending on where you're from. And it's very unique and fun to say. So if you ever want to impress your inlaws, or bring something "fancy" to a party, by all means! This name will score you some points!

Plum Crostata. Sounds very Italian, doesn't it? Makes me feel like I'm on a gondola, gliding through Venice with a piece of this beauty!

Equipment You'll Need

  • Large Bowl
  • Parchment Paper
  • Rolling Pin
  • Sheet Pan Or Baking Sheet
  • Food Processor
  • Pastry Brush

Ingredients You'll Need

Most people find making pie dough the most challenging and intimidating thing to make. But don't be! It really is quite simple, and you don't have to be a seasoned baker to make this masterpiece! With my easy-to-follow instructions, I'm hoping you'll be well on your way to making more beautiful tarts! With 10 easy pantry staple ingredients, you probably won't need to go to the store, other than the plums:)

  • Unsalted Butter. The base and important part of your pie dough.
  • All Purpose Flour. You can use a 1:1 ratio of gluten-free flour if you please. But for this recipe, I did use regular, unbleached all-purpose flour.
  • Monk Fruit, or Coconut Sugar. I cut down on a lot of sugar from the original recipe. I may be biased, but might I add, that I think this recipe tasted so much better with a little bit of sugar since it's already naturally sweetened from the ripe plums.
  • Salt. As small and insignificant as it may seem, salt is the "secret" ingredient in this recipe. Add a mild saltiness, and also makes me feel like a chef sprinkling a pinch of salt over my flour.
  • Cold Water. This is what will bring your dough together. And yes, it does need to be cold. So you don't melt your cubed butter.
  • Golden Plums, or any seasonal fruit. In this case, any fruit you have on hand will work. I do recommend using fresh fruit, rather than frozen.
  • Cornstarch. This will thicken your plums and will thicken the sauce as it bakes in the oven.
  • Egg. For egg wash. Very simple.
  • Milk, of choice. I used Almond Milk, for this recipe.
  • Turbinado sugar. A lovely addition to your dessert. It will bring the whole pie together. And make a very crispy and flaky crust.

How To Make A Golden Plum Galette

Step 1: Combine Flour, Sugar, and Salt in a small bowl. Then transfer to a food processor.

Step 2: Cube your cold unsalted butter and add to your flour mixture. Pulsing a few times until your butter resembles very small peas or a coarse meal.

Step 3: Turn off the food processor and add your ice water. Turning it back on, continue pulsing until the dough starts to pull away from the sides. Try not to overmix.

Step 4: Pour out the dough contents onto a lightly floured surface. Begin by gently roll out dough into a ball, and shaping it into a disk. This should be a very quick process. Try not to handle the dough for too long, otherwise, the butter in the dough will begin to melt. Plastic wrap the dough and put it in the fridge for an hour to chill.

Step 5: In the meantime, preheat the oven to 400 F. and slice 3-4 large plums into 1/8"-1/4" slices. You don't need to worry about peeling them. Toss plum slices with 1-2 tablespoons of sugar. Since the plums are already naturally sweet, you can skip the sugar.

Step 6: Take the pie crust/pie dough out of the fridge and place it on a lightly floured surface, and begin by rolling it out with a rolling pin. The diameter needs to be at least 10"-11" to fit all or most of the sliced plums. Then, transfer the pie dough to a parchment-lined baking sheet.

Step 7: Separate the egg yolk from the egg white in two bowls. Start by beating the egg white until a little frothy, and brush crust with the egg whites. But leave at least an inch of the border. Discard the plum juice, and toss plum slices with the cornstarch.

Step 8: Gently assemble the plum slices in your plum galette, starting the center out. Leaving about an 1" of the border, start to gently fold the dough in to cover the outer edges of the plums.

Step 9: Whisk the egg yolk with a splash of milk, and brush the crust with the egg wash over the crust. Sprinkle with turbinado sugar and almond mixture if desired.

Step 10: Bake for 30-35 minutes until golden brown. Remove from the oven and allow to completely cook on a wire rack. Then serve with vanilla ice cream or any ice cream you desire! Serve warm.

Common Questions

How To Keep Galette From Getting Soggy?

This is another reason why I lightly sugar my fruit after they're cut or sliced. The sugar helps to release those natural juices stored in fruit. After allowing the fruit to stand at room temp for at least 10 minutes, discard the juice, or save it for the glaze afterwards, and add cornstarch, tapioca flour, or regular flour to absorb any additional juices.

Another reason why I put the egg white egg wash on top of the crust before the fruit is to seal the bottom to prevent it from getting soggy as well.

What Are Other Galette Recipe Variations?

Depending on the season and holiday, there are a lot of neat and delicious variations for this recipe! Here are a few of my favorites.

  • Add any citrus zest to your dough, such as lemon zest or orange zest. Perfect for spring and summertime treats when citrus is the most abundant.
  • During the later months, like October, November, and December, I also like adding in various different spices, like allspice, cinnamon, apple spice, pumpkin spice, cloves, etc.
  • Try changing up your fruit, by adding different stone fruits or berries of your choice, or whatever is in season.
  • Add almonds, Cashews, Walnuts, Pistachios, etc over your crust.
  • Try also adding different variety of fruits together.
  • Or even tossing your fruit with some nuts for that extra crunch.

How Do You Store Leftovers?

I'd be surprised if you haven't managed to eat it all by now! But storing it is quite simple. You can store the leftovers on your counter if you plan to eat it within a couple of days. Or plastic wrap it and store it in the fridge for up to a week.

Can I Use Store Bought Dough?

I am all for saving time on time-consuming steps! So yes, you can. But don't buy pie dough that's already in a pan. But instead, make sure you purchase the one that you roll out.

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Prep time:
30 minutes
Cook time:
35 minutes
Chill time:
1 hour
Total time:
2 hours 5 minutes
Yield:
8-10 Servings

Ingredients

Crust

  • 4 oz Unsalted Butter
  • 1 1/4 Flour
  • 2 tbsp Monk Fruit, Coconut Sugar, or Granulated Sugar
  • 1/4 tsp Salt
  • 3-6 tbsp Cold Water

Filling

  • 3-6 Plums
  • 2 tbsp Cornstarch
  • 2 tbsp Monk Fruit, or any sugar sweetener of choice, optional

Toppings

  • 1 Large Egg, separated, for egg wash
  • Splash of milk
  • Turbinado Sugar
  • Sliced Almond, optional

Directions

  1. Combine Flour, Sugar, and Salt in a small bowl. Then transfer to a food processor.
  2. Cube your cold unsalted butter and add to your flour mixture. Pulsing a few times until your butter resembles very small peas or a coarse meal.
  3. Turn off the food processor and add your ice water. Turning it back on, continue pulsing until the dough starts to pull away from the sides. Try not to overmix.
  4. Pour out the dough contents onto a lightly floured surface. Begin by gently roll out dough into a ball, and shaping it into a disk. This should be a very quick process. Try not to handle the dough for too long, otherwise, the butter in the dough will begin to melt. Plastic wrap the dough and put it in the fridge for an hour to chill.
  5. In the meantime, preheat the oven to 400 F. and slice 3-4 large plums into 1/8"-1/4" slices. You don't need to worry about peeling them. Toss plum slices with 1-2 tablespoons of sugar. Since the plums are already naturally sweet, you can skip the sugar.
  6. Take the pie crust/pie dough out of the fridge and place it on a lightly floured surface, and begin by rolling it out with a rolling pin. The diameter needs to be at least 10"-11" to fit all or most of the sliced plums. Then, transfer the pie dough to a parchment-lined baking sheet.
  7. Separate the egg yolk from the egg white in two bowls. Start by beating the egg white until a little frothy, and brush crust with the egg whites. But leave at least an inch of the border. Discard the plum juice, and toss plum slices with the cornstarch.
  8. Gently assemble the plum slices in your plum galette, starting the center out. Leaving about an 1" of the border, start to gently fold the dough in to cover the outer edges of the plums.
  9. Whisk the egg yolk with a splash of milk, and brush the crust with the egg wash over the crust. Sprinkle with turbinado sugar and almond mixture if desired.
  10. Bake for 30-35 minutes until golden brown. Remove from the oven and allow to completely cook on a wire rack. Then serve with vanilla ice cream or any ice cream you desire! Serve warm.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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