Preparing this dessert couldn’t be easier as our tart-style pastry crust is made in a food processor and is virtually foolproof.

The filling is made with sliced plums sprinkled with sugar and lemon juice and tossed with cornstarch.

What Is A Galette

Galette is a rather generic French term that can be used to describe various types of sweet and savory tarts, but most commonly, it refers to rustic, fruit-filled tarts like this one.

Stone fruits like plums, peaches, nectarines, and apricots are all a great match for the simple style of a galette, and you can even use blueberries or strawberries (see our recipe notes).

Plum Galette

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Flaky pastry dough and fresh black plums combine to make a delicious, rustic dessert that's versatile and very easy to prepare.

Yield: 6 servings

Prep Time: 15 mins

Cook Time : 1 hr

Total Time : 1 hr 15 mins

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Ingredients 

• 1 lb fresh plums, 4 to 5 medium
• 1 tablespoon sugar
• 1-1/2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 tablespoon cream or half-and-half
• 1-1/2 teaspoons coarse-grain decorating sugar, optional

For the dough:

• 6 tablespoons well-chilled, unsalted butter
• 1 cup all-purpose flour
• 2 teaspoons sugar
• 3 to 4 tablespoons ice water, or more if needed

Instructions 

• Begin by preparing the dough. Have a glass of ice water standing by and cut the butter into 12 pieces. Place the steel blade into the work bowl of a food processor and add the flour and sugar.
• Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with visible pieces the size of very small peas.
• With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces.
• Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process.
• Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator.
• While the dough chills, remove the pits from the plums and slice them into 1/4-inch wedges.
• Place them in a bowl, sprinkle with the sugar and cornstarch and drizzle with lemon juice. Toss gently and set aside.
• Preheat the oven to 400°F.
• When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour.
• Gently roll the dough from the center out, to a diameter of about 12 inches, dusting with a little additional flour as you go along, then transfer to a parchment-lined baking sheet.
• Drain the excess liquid from the plums and arrange the slices in the center of the dough, leaving a border of about 2 inches all around.
• Fold the edges of the dough over the outer rim of the plums, pinching pleats in the dough as needed.
• Lightly brush the top edge of the dough with cream, then sprinkle with the decorating sugar.
• Bake until the crust is crisp and golden, 50 to 60 minutes.
• Allow the galette to cool for 30 minutes before serving.

Nutrition Information

Nutrition Facts

Plum Galette

Amount per Serving

Calories

245

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

8

g

50

%

Polyunsaturated Fat

 

4

g

Cholesterol

 

34

mg

11

%

Sodium

 

5

mg

0

%

Carbohydrates

 

30

g

10

%

Fiber

 

2

g

8

%

Sugar

 

11

g

12

%

Protein

 

3

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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