Plum Galette

September 14, 2013

If you still have leftover peaches/nectarines/plums/apricots hanging around at home and starting to get soft, a galette is another fantastic way to use up the last of the season’s stone fruit! Galettes are the perfect fruit dessert for me: just as delicious as pie, but they don’t require as large a quantity of fruit since you’re not filling up a whole pie dish. Ideal for the 1-quart baskets of random fruits I buy on impulse at the market!

Galettes are also a great starting place for those who would like to make pies but are a bit intimidated. They’re essentially free form tarts, and an uneven, more rustic appearance is expected, so you can focus on the techniques for putting together a really tender and flaky crust without having to worry too much about how it looks in the final assembly.

This recipe from Gourmet Today uses my go-to pie crust recipe, which always turns out nice and flaky. The only issue I had with making this was that the plum juices started bubbling out and making a mess before the crust was really golden. But that was more my own fault for baking this on a rimless baking sheet rather than my regular cookie sheet! The crust was still done even though it wasn’t as pretty as it should have been, and I didn’t end up making the sour cream topping at all, but this galette was still delicious! You could also make it with peaches or nectarines and cut the quantity of fruit down to 4 depending on the size.

I’ve made a lot of dishes in the last few weeks but have been busy with work stuff and also getting ready for vacation, so I haven’t felt very motivated to actually write about any food. And now I’m leaving on vacation today! I will post again when I get the chance! :)

Plum galette

Serves 8



  • 1¼ cups all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into ½-inch cubes
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 3 – 4 tablespoons ice water

Filling and topping

  • 2 tablespoons semolina flour
  • 1/2 cup granulated sugar
  • 5 large black or red plums, halved, pitted, and cut into 8 wedges each
  • 1 tablespoon confectioners’ sugar
  • 3/4 cup creme fraiche or sour cream
  • 1 tablespoon Armagnac, Cognac, or other brandy


  1. Make the dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-sized) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough; if it doesn’t hold together, add more ice water ½ tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
  2. Turn dough out onto a clean, dry work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, press into a ball, and flatten into a 5-inch disk. If dough is sticky, dust with additional flour. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour.
  3. Assemble and bake: Put a rack in middle of oven and preheat oven to 375 degrees F. Line a 17-by-12-inch baking sheet with parchment paper.
  4. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet (edges will hang over sides of sheet).
  5. Stir together semolina flour and 2 tablespoons sugar in a small cup and spread evenly over dough, leaving a 1-inch border all around. Arrange plums skin side down in one layer on top of sugar mixture. Sprinkle plums with 3 tablespoons sugar. Fold over edges of dough to cover outer rim of plums, pleating dough as necessary.
  6. Bake galette, loosely covered with foil, for 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
  7. Transfer baking sheet to a rack and immediately brush hot juices from galette over plums using a pastry brush. Dust galette with confectioners’ sugar (sugar will melt and help glaze galette). Cool to warm, about 30 minutes, or room temperature.
  8. Meanwhile, stir together creme fraiche, Armagnac, and remaining 3 tablespoons sugar in a bowl until sugar is dissolved. Serve alongside galette.

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