Plum Galette (no soggy crust!)
Plum Galette is made with ruby red plums spiced with cinnamon and baked in a cozy pecan galette crust.
It costs approximately $6.46 to make this Plum Galette. The recipe makes eight servings for about $0.80 per serving.
Plum Galette
I use my favorite Galette Dough recipe for this Plum Galette. I love how versatile the dough is for making something sweet like this Plum Galette or savory like this Savory Heirloom Tomato Galette.
You cannot go wrong with this galette that is delicious and simple to make. The rustic, free-form tart feature juicy, ripe plums nestled in a flaky pastry crust. It is the perfect way to simply and elegantly showcase fresh plums’ sweet-tart flavor.
When you bite into a slice of plum galette, you will first taste the flaky pastry crust, followed by the sweetness of the plums. There is a subtle tanginess to the plums that balances out the sweetness. The combination of textures is simply delightful with each bite. The crust’s crispness contrasting with the soft, juicy plums is gratifying.
Why You’ll love this Plum Galette Recipe
- The plums are baked inside a cozy pecan crust.
- It’s perfectly spiced.
- No soggy bottom here! I use a secret ingredient, cornstarch, that prevents a yucky soggy crust.
Ingredients and Estimated Cost:
- ½ cup pecans – $1.62
- 1 cup all-purpose flour – $0.12
- ¾ teaspoon kosher salt – $0.02
- 1 Tablespoon sugar – $0.03
- 4 Tablespoons butter – $0.56
- 3-4 Tablespoons water – $0.00
- 1 egg – $0.43
- 8 small plums – $2.78
- 1 cinnamon stick – $0.34
- 3 Tablespoons cane sugar – $0.03
- 1 Tablespoon corn starch – $0.03
- 1 teaspoon vanilla extract – $0.50
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.
How To Make Plum Galette
***For complete recipe instructions, see the recipe card below.
- First, make the crust by pulsing the pecans, flour, kosher salt, sugar, and butter until the pecans are crushed into small pieces.
- Then, add one tablespoon of water while processing on low until a ball of dough forms.
- Wrap the dough in plastic wrap to chill in the fridge for ten minutes.
- Next, mix the sliced plums, cinnamon stick, sugar, vanilla, cornstarch, and kosher salt in a large skillet over medium-low heat for about ten to fifteen minutes.
- Preheat the oven to 375 degrees F.
- Beat one egg in a small dish and set it aside.
- Then, dust flour on a hard surface and roll the dough into a large circle.
- Transfer the circle to a baking sheet lined with parchment paper, and then fill the center of the dough with the plum filling.
- Fold and shape the sides of the dough with your hands and brush the edges with the egg.
- Sprinkle the cane sugar over the edges and bake for twenty-five- thirty minutes.
- Finally, allow the galette to cool to room temperature before serving.
Recipe Variations and Substitutions
- Nut Variations: While the recipe calls for pecans in the galette dough, you can substitute them with other nuts, such as almonds, walnuts, or hazelnuts. Choose your favorite, or use a combination for added flavor and texture.
- Flour Alternatives: If you prefer a different type of flour or have dietary restrictions, you can experiment with substitutes like whole wheat flour, almond flour, or gluten-free flour blends. Just keep in mind that the texture and taste may vary.
- Sugar Options: Instead of using regular sugar, you can try alternatives like brown sugar, coconut sugar, or maple syrup for a different level of sweetness and flavor. Adjust the quantities according to your preference.
- Butter Substitutions: If you want a dairy-free or vegan option, you can replace the butter with solid coconut oil, margarine, or a plant-based butter substitute. Ensure they are in solid form for proper incorporation into the dough.
- Fruit Varieties: While the recipe calls for plums, you can use other fruits or a combination of fruits. Apples, pears, peaches, or berries would work well. Adjust the sweetness and spices accordingly to complement the chosen fruits.
- Spice Options: Instead of using a cinnamon stick, you can experiment with other warm spices like nutmeg or cardamom. These spices can add depth and enhance the flavors of the galette.
- Thickening Agent: Instead of cornstarch, you can use alternatives like tapioca starch or arrowroot powder to thicken the plum filling. Adjust the quantity according to the desired thickness.
Serving and Storage Tips
Serving: Allow the plum galette to cool a few minutes after baking before serving. This will help the juices set and make it easier to slice. Serve it warm or at room temperature.
Garnish: You can enhance the presentation of the galette by dusting it with powdered sugar or drizzling it with a simple glaze made with powdered sugar and a little lemon juice or milk.
Storage: If you have leftover galette, store it in an airtight container or wrap it tightly with plastic wrap. It can be kept at room temperature for up to 2 days or refrigerated for 3-4 days.
Reheating: To reheat the galette, preheat your oven to 350°F (175°C), then place the galette on a baking sheet and warm it in the oven for about 10 minutes or until heated through.
Freezing: If you want to freeze the galette, it’s best to do so before baking. Assemble the galette, wrap it well with plastic wrap, and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. When ready to bake, thaw it in the refrigerator overnight before following the baking instructions.
Recipe FAQs
How do you make a galette not soggy?
To keep the galette crust from getting soggy, you need to precook the fruit and use cornstarch to thicken the juices. Doing so will keep the excess juices from seeping into the crust and causing a soggy bottom.
Is a galette crust the same as a pie crust?
While a galette crust is similar to a pie crust regarding ingredients, the main difference is in how they are prepared.
A galette crust is typically less sweet and more rustic than a pie crust. It is rolled out into a free-form circle instead of fitting into a pie dish. A galette is folded over the filling to create a rustic, crimped edge, whereas a pie crust is fitted into a pie dish and often decorated with a fluted edge or lattice top.
More Healthy Desserts
- Sweet Potato Oat Cookies
- Almond Flour Pumpkin Cake Balls
- Best Banana Nut Bread
- Chocolate Chip Pecan Cookies
- Almond Flour Chocolate Chip Cookies with Peanut Butter
- Almond Joy Chia Pudding
- Chocolate Coconut Butter Cups
- Paleo Pumpkin Bread
- Cinnamon Plum Chia Pudding
Plum Galette
Equipment
- food processor
- Measuring cups and spoons
- Skillet
- mixing spoon
- handheld mixer
- Baking sheet
Ingredients
FOR THE CRUST
- ½ cup pecans
- 1 cup all-purpose flour plus more for dusting and rolling
- ½ tsp kosher salt
- 1 tbsp sugar
- 4 tbsp butter cold, unsalted butter cut into cubes
- 3-4 tbsp ice-cold water
- 1 egg for brushing the crust before transferring it to the oven
FOR THE PLUM FILLING
- 8 small plums about 1 lb, seed removed and cut into thin slices
- 1 cinnamon stick
- 3 tbsp cane sugar
- 1 tbsp corn starch
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Instructions
MAKE THE CRUST
- Add all of the ingredients: pecans, flour, kosher salt, sugar, cold butter, and pulse until the pecans are crushed into smaller pieces.
- Add the ice-cold water to the processor 1 tbsp at a time while processing on low. Process until a large ball of dough forms.
- Wrap the dough in plastic wrap and refrigerate for 10 minutes. While the dough is chilling, let’s make the plum filling.
MAKE THE PLUM FILLING
- In a large skillet over medium-low heat, add the sliced plums, cinnamon stick, sugar, vanilla, corn starch, and kosher salt. Mix and stir until all of the ingredients have meshed together and the plums have a shiny coating of plum sauce, about 10-15 minutes.
PUTTING IT ALL TOGETHER
- Preheat the oven to 375 °F.
- Beat one egg and set aside.
- Dust flour on a hard surface, and a rolling pin. Roll out the dough into a large circle (about 18 inches in diameter). It’s ok if the edges are rustic and your circle isn’t perfect. The handmade look is completely ideal for this dessert.
- After the circle is created, transfer it to a baking sheet (lined with parchment paper optional as long as you have a good nonstick pan).
- Transfer the plum filling right into the center avoiding the edges. Fold and shape the sides with your hands creating that beautiful galette look.
- Brush the edges with egg. Sprinkle on cane sugar. Transfer the galette to the preheated oven and bake for 25-30 minutes or until golden brown.
- Cooldown to room temperature before slicing.
- Enjoy with company!
Notes
Nutrition
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