Plum Galette
User Reviews
5
Plum Galette
Description
This Plum Galette starts by macerating quartered red or black plums with lemon zest and juice, honey, sugar, salt, nutmeg, and finely chopped rosemary. The fruit mixture is cooked gently with butter in a heavy pan until it softens and thickens into a sauce with deep red color. This ensures a luscious filling with complex flavors.
The prepared pie dough is rolled out and brushed with beaten egg before the filling is spooned onto its center and folded up in a free-form style, then sprinkled with sugar for a lightly crisp finish. Baking at 425°F creates a golden crust with a rich, jammy plum interior. The nutmeg and rosemary add subtle aromatic notes that complement the fruit's natural sweetness.
The galette is served in 4 large or 6 small slices and can be enjoyed warm or at room temperature, making it a versatile seasonal dessert option. The use of fresh rosemary is a distinctive element that balances the fruity sweetness.
Ingredients
- 5 red plums alternatively, use black plums (the galette filling will be a different color, quartered and seeds removed
- 1 lemon zested and juiced
- ¼ cup honey
- 2 tablespoons sugar plus more for sprinkling dough
- 1 teaspoon salt
- 1 teaspoon nutmeg freshly ground
- 1 rosemary sprig, removed from stem and finely diced
- 2 tablespoons butter
- 1 pie dough package, brought to room temperature
- 1 egg beaten
Instructions
Make Plum Filling:
- Add the plums, lemon zest and juice, honey, sugar, salt, nutmeg, and rosemary to a heavy bottomed pan (enameled cast iron is best). Cover the pan, and let sit at room temperature for 20 minutes.
- Place pan over medium heat, and add the butter. When butter melts, reduce heat to medium low. Cook uncovered 15-20 minutes, stirring occasionally.Note: If using a light-weight pan (such as stainless steel), your sauce will cook more quickly. Keep an eye on it.
- As the plums cook, the sauce will turn bright red, then a dark, rich red. Press down lightly on the plums occasionally to help release their juices. Stir periodically to keep the sauce from burning on the bottom. Turn off the heat when the edges of the sauce begin to brown, and allow to cool for about 10 minutes.
- Preheat oven to 425°F.
Prepare the Pie Dough:
- Lay the pie dough on a sheet of parchment paper or a silicone baking mat.
- Brush the top of the pie dough with the beaten egg.
Assemble the Galette:
- Scoop out the plum sauce, and place in the center of the pie dough.
- Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.Tip: Take care to avoid ripping the pie dough when unrolling. If there are any tears in the dough, add a drop of water and smooth the dough out with your fingers. The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.
- Brush the beaten egg on the folded dough. Sprinkle the galette with sugar.
Bake Galette:
- Bake 20 - 25 minutes, or until golden.
- Let galette completely cool for at least 30 minutes before serving.Tip: Avoid moving to a cooling rack until the plum filling has firmed up-- it is very easy to crack the galette (and cause the filling to leak) if the galette is moved at all before the filling sets.
Serve:
- Serve room temperature or cold. Serve with ice cream or whipped cream (optional).
- Leftovers:Refrigerate leftover pie and use with 3-4 days.Make Ahead + Freeze:Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.
Notes
- This galette yields 4 large slices or 6 smaller slices, perfect for sharing.
- Cooking the plum filling before baking prevents a soggy crust and intensifies flavor.
- Freshly ground nutmeg and finely chopped rosemary provide aromatic complexity to the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 549mg | 23% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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