Rustic Plum Galette

Rustic Plum Galette

Well this spring absolutely flew by. And while it seems like I was just complaining about the unbearably cold winter that we faced here in NYC, pretty soon you’re going to start reading my rants about the insufferable heat we poor New Yorkers have to face while we cram into steamy, overcrowded subway cars.  But not yet.  No – not quite yet – because this week we’re talking about sugar-plum fairies desserts, glorious summer recipes and my favorite place on earth. 

Martha's Vineyard

One of the best things about NYC in the summer (besides day drinking in beer gardens and half empty bars and restaurants on the weekends), is leaving NYC in the summer.  In keeping up with traditions of years past, I spent the 4th of July on Martha’s Vineyard (a.k.a. my favorite place on earth) with my boyfriend and his family.  We had a lovely, low-key week, filled with trips to the beach, lobster rolls, World Cup viewing parties, perfect summer nights, tennis matches that rivaled Federer vs. Djokovic (no not really) and more lobster rolls.  Seriously, it doesn’t get better.

Pastry Dough

Pastry Dough

But it did get sweeter when I made this Rustic Plum Galette on the one day that it rained and we were stuck indoors. Though we were hit (rather lightly) by Hurricane Arthur on our last full day, it was sort of nice to take a break from the sun and spend our day reading, watching some epic soccer matches and baking up some yummy treats in the kitchen.  This galette is a perfect dessert to make when you’re away on vacation, because it doesn’t need a lot of utensils (if you don’t have a rolling pin use a wine bottle!), and is super easy and quick to put together.

Rustic Plum Galette

Rustic Plum Galette

The week certainly flew by (as vacations always do), and though we returned to 90 degree weather in NYC, I was relaxed, somewhat tan, and already planning my next summer getaway.  Where to next??

Rustic Plum Galette

Rustic Plum Galette

Rustic Plum Galette

  • Servings: 8
  • Difficulty: easy
  • Print

Note: This galette is incredibly versatile.  Feel free to throw in any fruit you have on hand, peaches, pears, apples, whatever your heart desires. 

Adapted from Food and Wine


For the pastry:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 11 tablespoons butter, very cold
  • 1 large egg yolk
  • 3-4 tablespoons whole milk

For the filling:

  • 1/4 cup plus 3 tablespoons granulated sugar
  • 3 tablespoons almonds, roughly ground in a food processor, or finely chopped
  • 3 tablespoons all-purpose flour
  • 2 pounds plums, halved, pitted and cut into 1/2-inch wedges
  • 1 tablespoon honey


For the dough:

Food processor: Add the flour, sugar, salt and butter, cut into small pieces, to the Food Processor. Pulse a few times until the mixture resembles course cornmeal.  Do not overwork. Beat together the egg yolk and 3 tablespoons of the milk in a small bowl, and add to the mixture.  Pulse a few times until dough comes together. If the dough still looks dry, add up to 1 tablespoon more of milk until it comes together.
By hand: Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes and add them to the flour. Using a pastry cutter (or knife and fork method), work the butter into the flour until your mixture resembles course cornmeal.  Do not overwork.  Beat together the egg yolk and milk in a small bowl, and add to the mixture. Using a fork, or your pastry cutter, work the dough together until it just comes together.

Both methods:

Once dough has come together, turn dough onto  a floured surface and mold together into a ball.  Cover with plastic wrap and flatten into a disc.  Refrigerate for at least 20 minutes or up to  2 days.

Remove the dough from the refrigerator, and flour a work surface.  Roll the dough out to a round disc, about 1/4 inch thick.  Transfer to a baking sheet and set aside (preferably in the refrigerator) until you’re ready to assemble.

Filling and assembly:

Preheat oven to 400 degrees Fahrenheit.

Mix together 1/4 cup of the sugar, almonds and flour in a small bowl. Sprinkle the almond mixture over the rolled out pie dough, leaving a 2-inch border.  Arrange the plum wedges on top, in a spiral starting from the outside in, still leaving the 2-inch border.  Sprinkle with 2 tablespoons of the sugar.  Fold the edge of the dough over the fruit to create a 2-inch border, and sprinkle the crust and fruit with the remaining tablespoon of sugar.

Bake for 25-30 minutes, until crust is golden brown and fruit is caramelized and soft. Drizzle with honey.  Slice into wedges and serve with a scoop of your favorite vanilla ice cream.

Galette will keep for 2-3 days in an air-tight container at room temperature.

6 thoughts on “Rustic Plum Galette

  1. I have made this with peaches from Solebury Orchards…quite delicious with a bit of vanilla ice cream, thanks for reminding me!

    • I can imagine this would be delicious with peaches! We picked blueberries a few weeks ago from Solebury Orchards and I have a few recipes I need to post soon using them. I can eat them by the pint they’re like candy 🙂

  2. What a delicious looking galette! I’ve never baked with plums, but this certainly gives me an excuse to do so! I haven’t quite perfect my pastry dough skills, haha, but I’ll try and follow this recipe to a ‘T’!

    We had a horrible, cold, very snowy winter this past winter, as well. I live in Maine, so probably everything you guys got in NYC we got, too, but maybe with a few degrees lower! It’s been a great summer, though, very hot and lots of beach days. Almost too hot, but I refuse to complain in spite of the winter we had! To be honest, though, I’m hoping for another really snowy winter, because my kids will be a year older and may enjoy playing in the snow a little more (they are 2 and 4 as of June), so we may not be so cooped up inside!

    I can’t imagine complaining about NYC. Maybe it’s because I’m in Maine, but I’d give almost anything to squeeze myself into a “hot stuffy subway car” twice a day. Only in my dreams, though, ha!

    I love those photos of the caprese pizza and the blueberries on your instagram. Really pretty 🙂 You have a nice blog!

    • Hi Amber! Thank you so much! I know it’s hard to complain about New York, I love this city, but there are definitely times I think I want to move to somewhere remote to never deal with tourists, subways and crowds, but New York always has a way of drawing me back 🙂 Please let me know how the galette turns out for you if you end up making it! Thanks so much for visiting 🙂

  3. Pingback: One Bowl Beer Bread |

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