Need a quick dessert for tonight? This is a super easy plum galette that you can make in a flash. Galettes are rustic open tarts that can be filled with whatever you want, and I have a huge weakness for them (which would explain why I have more than one galette recipe on this blog). The ingredients are simple, and the crust doesn’t require pre-baking. I change the fillings with the seasons: plums, peaches, pears, apples, and even savory versions with sweet cherry tomatoes, mozzarella and basil. They’re always a hit and fill the house with a beautiful freshly baked smell.
Be sure to use real butter for the recipe, otherwise the crust will be chewy. I tested the recipe over time to contain the least amount of butter necessary to get the job done – many other recipes contain up to double the amount and end up very flat-looking and brittle, not to mention that they’re not so healthy anymore!
Use whole wheat pastry flour for the dough, or split 50/50 with whole wheat pastry flour and organic unbleached white flour. The second will be fluffier.
The galette tastes best when lightly cooled, fresh out of the oven. Re-heat the leftovers in the oven as well. I wouldn’t know, though. We never have leftovers.
Here’s my other galette recipe using figs, pears, and brie – so good!
- 2 cups whole wheat pastry flour (optionally, use 1 cup whole wheat pastry flour + 1 cup organic unbleached all-purpose flour)
- ¼ cup coconut palm sugar
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold organic unsalted butter, sliced into chunks
- 1 egg + 1 egg white
- 1½ cups fresh plums
- 2 tbs coconut palm sugar
- 2 tbs cold organic unsalted butter, diced small
- Preheat the oven to 375F and butter a medium cookie sheet.
- In a medium bowl, mix the flours, sugar, baking powder and salt, and stir well to combine. Add the cold butter, and rub into the flour mixture with your fingers until the consistency is sandy. Add the eggs and combine until a dough forms - it will feel dry at first, but should come together very quickly.
- On a lightly floured surface, knead the dough a few times to form a soft ball. Using a rolling pin, flatten into a 13 inch circle, dusting with flour if needed so it doesn’t stick. Transfer the flattened dough on to the cookie sheet. Place the plums on top, leaving about 2 inches from the edge. Fold over the dough, lightly pressing in the creases. Sprinkle with coconut palm sugar and dot pieces of butter throughout. Bake until the edges are golden and the filling is bubbly, approx 30-35 minutes.
- Cut into wedges and serve warm.