An easier-than-pie recipe for a simple plum galette that’s tart and a little sweet, with fresh, juicy plums and crisp, buttery pastry crust. Serve it warm from the oven with a scoop of ice cream!
Looking for a deep dish plum pie recipe? Try this recipe for peach lattice pie, but substitute plums instead! You might also love this blueberry lattice pie, heirloom tomato galette with honey and thyme, and blackberry crumb pie bars.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Easy to Make. Galettes tend to be much easier than pie, with a free-form pastry crust that’s simply folded up around the fruit. With their smaller size, they bake more quickly, too, and don’t need to be cooled for very long before you can enjoy them warm from the oven.
Versatile. You can make a galette with pretty much any fruit you like! Substitute nectarines, peaches or apricots instead of the plums. Or, make a mixed berry galette with raspberries, blueberries and strawberries. The fruit juices thicken into a jammy texture that’s just delicious with ice cream.
Portable. One of the best things about a galette is you can just pick up a slice by the crispy edge and eat it without a fork.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Crust
- Pie Dough. You’ll need a single pie crust, and I used 1/2 my recipe for perfect buttery pie dough for my crust. It always bakes up flaky and delicious.
- Egg. For a golden brown crust, brush a bit of egg on the edge of the dough before baking.
Plum Filling
- Flour. A few tablespoons of flour sprinkled over the dough help to thicken the plum juices so all that wonderful filling stays in the crust and doesn’t leak out.
- Plums. You can use red plums or black plums, or a mixture of both for this plum galette.
- Sugar. Granulated sugar sweetens the tartness of the fruit. It should be tart, though, so I kept the sugar minimal. If you like a sweeter filling, add a bit more sugar.
- Spices. Cinnamon and cardamom complement the flavor of the plums without overpowering it.
- Butter. A few cubes of butter scattered over the plums before baking adds richness and flavor.
Instructions
- Preheat the oven to 375 F, and line a baking sheet with parchment paper.
- Prepare 1/2 the recipe for all-butter perfect pie dough. Roll the dough out to about 12 inches in diameter. If you like, trim the edges to make it a perfect circle. Place the dough on the baking sheet, and sprinkle the dough with the 2 tablespoons flour.
- Arrange the plum slices in an overlapping pattern on the dough, making sure to leave a 1 1/2 inch border of dough all the way around.
- Sprinkle 1 1/2 tablespoons sugar, cinnamon and cardamom over the plums, and place the cubes of butter over the plums.
- Fold the edges of the dough up, crimping it to keep it in place. Brush the edge of the dough with the beaten egg, and sprinkle with the remaining 1/2 tablespoon sugar.
- Bake the galette for about 40-45 minutes, until the crust is crisp and golden brown, and the plum juices are bubbling. Cool for about 30 minutes, and serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I make this with store bought pie dough?
Yes, you can.
Do I need to peel the plums first?
While I always recommend peeling fruit first for deep-dish pies or jams, it’s really not necessary in a galette. The contrast of the peel looks really pretty against the slices of fruit, and the texture doesn’t bother me either, like it would in a pie.
What other fruit would work in this recipe?
Nectarines, peaches, apricots, blueberries, raspberries, blackberries and strawberries would all be fantastic. You could also use apples or pears, but slice the apples fairly thin, so that they cook through.
Can I add a cream cheese filling under the fruit?
You sure can! Soften some cream cheese and sweeten it with a little sugar, then spread it onto the dough before arranging the fruit on top. I also love adding almond paste for extra sweetness and a nutty flavor.
You Might Also Like
Peach Crumb Bars 
Peach Pie 
Cherry Crumb Pie 
Blueberry Pie
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Plum Galette
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
Crust
- ½ recipe all-butter pie dough
- 1 egg, lightly beaten, for egg wash
Plum Filling
- 2 tbsp all-purpose flour
- 5 small plums, halved, pitted and sliced into 1/4 inch slices
- 2 tbsp granulated sugar, divided
- ¼ tsp ground cinnamon
- pinch ground cardamom
- 1 ½ tbsp butter, cubed
Instructions
- Preheat the oven to 375 F, and line a baking sheet with parchment paper.
- Prepare 1/2 the recipe for all-butter perfect pie dough. Roll the dough out to about 12 inches in diameter. If you like, trim the edges to make it a perfect circle. Place the dough on the baking sheet, and sprinkle the dough with the 2 tablespoons flour.
- Arrange the plum slices in an overlapping pattern on the dough, making sure to leave a 1 1/2 inch border of dough all the way around.
- Sprinkle 1 1/2 tablespoons sugar, cinnamon and cardamom over the plums, and place the cubes of butter over the plums.
- Fold the edges of the dough up, crimping it to keep it in place. Brush the edge of the dough with the beaten egg, and sprinkle with the remaining 1/2 tablespoon sugar.
- Bake the galette for about 40-45 minutes, until the crust is crisp and golden brown, and the plum juices are bubbling. Cool for about 30 minutes, and serve warm or at room temperature.
Leave a Reply