Plum Galette
User Reviews
5
Plum Galette
Description
Plum Galette’s crust contains chopped pecans mixed with flour, sugar, salt, and cold cubes of butter, processed until crumbly then formed into a dough chilled briefly before rolling out. The pecans give a nutty crunch to the tender pastry. The filling simmers sliced small plums with cinnamon stick, cane sugar, vanilla, corn starch, and salt until the fruit is coated with a glossy, slightly thickened sauce.
The dough is rolled into a large, rustic circle with a handmade look, encasing the plum filling. An egg wash is brushed on the crust before baking to promote golden color. The resulting galette has a flaky, buttery base with crunchy nuts, soft stewed plums inside, and a warm cinnamon aroma.
This galette is best served warm or at room temperature. It’s a flexible recipe that allows substitutions in fruit and nuts, as the crust and filling preparation techniques can accommodate variations.
Use ice-cold water to ensure a tender crust. If eggs are unavailable, melted butter can be brushed on the crust instead. The galette offers an accessible, rustic tart that balances fruit sweetness and pastry texture.
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 water ice-cold
- 1 egg for brushing the crust before transferring it to the oven
FOR THE PLUM FILLING
- 8 plum about 1 lb, seed removed and cut into thin slices, small
- 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
- For ice-cold water, add ice cubes to room-temperature water or chill water in the freezer for about 20 minutes.
- Substitute plums with peaches, apples, pears, or strawberries if preferred.
- Replace pecans with sliced almonds, walnuts, or cashews if unavailable.
- If eggs are not available, brush the crust with melted butter before baking for a golden finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 235mg | 10% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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