Plum Galette

You know how some people will eat just about anything that’s deep fried?  I feel that way about pastry crust.  (I may also be one of those deep-fried food lovers as well.)  Take just about any food, and it gets better when it’s encased in a buttery, flaky crust.

I know quite a few people who have a fear of making crust.  Galettes are a perfect gateway drug for novices.  They are less fussy to make than actual pies.  Here’s why: you don’t have to worry about rolling the dough into a perfect circle.  Or rolling it into the perfect size.  Or fitting it into a pie plate.  If it cracks in a few places on transfer, you can just seal them back up.

This crust is a little more buttery than the typical one I use.  You can taste the difference.  Since the filling is very simple – plums, sugar, almonds – it balances out the extra richness in the crust without making the dessert too heavy.

adapted from Jacques Pépin and Martha Stewart

Plum Galette

Plum Galette


1½ c all-purpose flour
¼ tsp salt
2 tsp sugar
12 Tbs (1½ sticks) unsalted butter, chilled and cut into chunks
5 Tbs ice water
6 Tbs sugar, divided
3 Tbs ground almonds
4 plums (2-2½ lbs), sliced ¼" thick (see note)
1-2 Tbs heavy cream


  1. For the crust: Pulse flour, salt, and sugar in a food processor for a few seconds. Add chunks of butter and pulse until mixture looks crumbly. Sprinkle water over the mixture and continue to pulse until the mixture just comes together.
  2. Mix 3 Tbs of the sugar and the ground almonds in a small bowl. Set aside.
  3. Remove dough from the food processor and flatten into a disc. Wrap in plastic and chill until firm, about 20 minutes.
  4. Preheat oven to 400°F. Roll dough on a lightly floured surface into a approximately a 16” circle. Transfer dough onto a baking sheet lined with parchment paper.
  5. Sprinkle the almond mixture in a thin layer in the center of the dough, leaving a 2-inch border around the edge. Arrange plum slices on top of the almond layer. Sprinkle remaining 3 Tbs of sugar on top of the plums. Fold dough over the the plums. Brush the top of the dough with cream.
  6. Bake until the crust is golden brown, about 1 hour. Cool the galette to room temperature on the baking sheet.


Keep slices together when cutting each plum half. For less-ripe plums, you can slice them thinner.

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Sweet Comments:

  1. I’ve been wanting to bake with plums since seeing Ina do it on FoodTV years ago. This looks amazing.

  2. Gorgeous galette and the crust’s texture looks perfect. I need to make this! 🙂

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