Rustic Plum Galette with Buttery Crust

This Rustic Plum Galette is a charming, French-inspired dessert that beautifully highlights the natural sweetness and tartness of ripe plums. Enclosed in a buttery, flaky crust and finished with a light sugar dusting, this galette strikes the perfect balance between elegance and simplicity. Ideal for summer gatherings or cozy weekend baking, it’s a versatile recipe that turns seasonal fruit into a visually stunning and satisfying treat.

Why You’ll Love This Recipe

This galette brings together rustic appeal and refined flavor in one effortlessly elegant dish. The pastry is tender and crisp, while the plums soften and caramelize during baking, creating a juicy center with a subtle hint of spice from cinnamon and nutmeg. Unlike a traditional pie, this free-form dessert requires no special pans or elaborate techniques. It’s easy to make, adaptable to different fruits, and impressive enough for guests while being perfect for a casual treat at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water

For the Filling:

• 3–4 ripe plums, thinly sliced
• 2 tbsp brown sugar (plus more for sprinkling)
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg (optional)
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado or raw sugar (optional)
• Powdered sugar, for dusting (optional)

Directions

1. Make the Dough:
   In a mixing bowl, whisk together the flour, granulated sugar, and salt.
   Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   Add the ice water, one tablespoon at a time, mixing just until the dough comes together.
   Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   In a separate bowl, gently toss the sliced plums with brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract.
   Let sit while you roll out the dough to allow the flavors to blend and the juices to release.
3. Assemble the Galette:
   Preheat the oven to 400°F (200°C).
   Roll the chilled dough out on a floured surface into a 10–12 inch circle.
   Transfer to a parchment-lined baking sheet.
   Arrange the plum slices in the center, leaving a 2-inch border around the edges.
   Fold the edges of the dough over the fruit, pleating naturally as needed.
   Brush the exposed dough with the beaten egg and sprinkle with turbinado or raw sugar for extra crunch.
4. Bake:
   Bake for 35–40 minutes or until the crust is golden and crisp and the fruit is bubbling and slightly caramelized.
   Let the galette cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.

Servings and timing

• Servings: 6 slices
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 40 minutes
• Total Time: 2 hours
• Calories per serving: Approximately 290 kcal

Variations

• Other Stone Fruits: Substitute plums with peaches, nectarines, apricots, or cherries for a seasonal twist.
• Berry Galette: Use a mix of blueberries and raspberries for a summery variation.
• Nutty Touch: Sprinkle sliced almonds or crushed pistachios over the fruit before baking for added texture.
• Citrus Zest: Add orange or lemon zest to the filling for extra brightness.
• Gluten-Free Option: Use a gluten-free pastry flour blend to make the dough suitable for dietary needs.

Storage/Reheating

Storage: Store the cooled galette in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Reheat individual slices in a 350°F oven for 8–10 minutes to restore crispness. Avoid microwaving to preserve the crust’s texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored wrapped in the refrigerator, or frozen for up to 1 month.

Do I have to peel the plums?

No, plum skins soften during baking and add color and texture to the dessert.

What if my dough cracks when rolling?

Patch gently with your fingers and a bit of cold water. Rustic appearance is part of the charm.

Can I use store-bought pie dough?

Yes, for convenience, pre-made pie dough can be used, though homemade yields a superior flaky texture.

How do I prevent the crust from getting soggy?

Tossing the fruit with cornstarch and draining excess juice before assembling helps prevent sogginess.

Is this galette sweet enough for dessert?

Yes, it’s lightly sweet with natural fruit flavors. Dust with powdered sugar or serve with whipped cream for extra sweetness.

Can I add a glaze on top?

A honey or apricot jam glaze brushed on after baking enhances the shine and adds a touch of sweetness.

What’s the best way to serve this?

Serve warm or at room temperature, optionally with whipped cream, vanilla ice cream, or crème fraîche.

Can I freeze the assembled galette before baking?

Yes. Assemble, freeze on a tray, then wrap well. Bake from frozen, adding 5–10 minutes to the baking time.

Is this recipe good for brunch?

Absolutely. It’s light, fruity, and elegant—perfect for brunch spreads, tea time, or special breakfasts.

Conclusion

The Rustic Plum Galette is a delicious tribute to seasonal simplicity, capturing the essence of ripe stone fruit wrapped in flaky, buttery pastry. With minimal effort and stunning results, this dessert offers a perfect balance of textures and flavors. Whether served warm from the oven or enjoyed cool the next day, it’s a recipe that never fails to impress with its natural beauty and satisfying taste.

Rustic Plum Galette with Buttery Crust

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This Rustic Plum Galette with Buttery Crust is a stunning French-inspired dessert that’s as simple as it is elegant. Ripe plums are gently spiced and nestled in a flaky, golden crust that crisps at the edges and softens under juicy, caramelized fruit — perfect for brunches, dinners, or a cozy treat with coffee.

• Author: Asma
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 6 slices
• Category: Dessert
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

For the Dough:

• 1 1/4 cups all-purpose flour

• 1 tbsp granulated sugar

• 1/4 tsp salt

• 1/2 cup cold unsalted butter, cubed

• 3-4 tbsp ice water

For the Filling:

• 3-4 ripe plums, thinly sliced

• 2 tbsp brown sugar (plus more for sprinkling)

• 1 tbsp cornstarch

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

• 1 tsp lemon juice

• 1/2 tsp vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tbsp turbinado or raw sugar (optional)

• Powdered sugar, for dusting (optional)

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Instructions

1. In a large bowl, whisk flour, sugar, and salt. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, just until the dough holds together. Shape into a disc, wrap in plastic wrap, and chill for at least 1 hour.

2. Prepare the Filling:
   In a bowl, combine plum slices with brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla. Let sit to release juices.

3. Assemble the Galette:
   Preheat oven to 400°F (200°C). Roll dough on a floured surface into a 10–12 inch circle. Transfer to a parchment-lined baking sheet. Layer plums in the center, leaving a 2-inch border. Fold edges over the fruit, pleating as you go. Brush crust with egg wash and sprinkle with turbinado sugar.

4. Bake:
   Bake for 35–40 minutes until crust is golden and plums are bubbling. Let cool before dusting with powdered sugar, if desired.

Notes

• Use firm, ripe plums for the best structure and flavor.

• The dough can be made ahead and stored in the fridge for up to 2 days.

• Serve with whipped cream or vanilla ice cream for a complete dessert.