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.
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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 blackberries. 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.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- 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 crisp, flaky and delicious.
- 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. Black plums are red inside, while red plums are yellow inside.
- 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. If preferred, you can make the full pie dough recipe, and freeze half the dough for another galette or single crust pie.
- Roll the dough out to about 12 inches in diameter. Place the dough on the baking sheet, and sprinkle the dough with the 3 tablespoons flour, leaving a 2 inch border all the way around.
- Arrange the plum slices on the dough.
- Combine 4 tbsp of the sugar with the cinnamon and cardamom, and sprinkle the mixture over the plums. Place the cubes of cold 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 milk, and sprinkle with the remaining 1 tbsp 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
Fruit galettes are best eaten the day they’re made, but leftovers can be stored, loosely covered at room temperature, for up to 2 days.
Peeling the plums is unnecessary, unless you really want to.
Instead of plums, you can make this galette with peaches, nectarines or apricots.
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Plum Galette
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ recipe all-butter pie dough
- 3 tbsp all-purpose flour
- 6 red or black plums, halved, pitted and sliced into 1/8 inch slices
- ¼ cup + 1 tbsp granulated sugar, divided
- ¼ tsp ground cinnamon
- pinch ground cardamom
- 1 ½ tbsp cold butter, cubed
- 1 tbsp milk
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. If preferred, you can make the full pie dough recipe, and freeze half the dough for another galette or single crust pie.
- Roll the dough out to about 12 inches in diameter. Place the dough on the baking sheet, and sprinkle the dough with the 3 tablespoons flour, leaving a 2 inch border all the way around.
- Arrange the plum slices on the dough.
- Combine 4 tbsp of the sugar with the cinnamon and cardamom, and sprinkle the mixture over the plums. Place the cubes of cold 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 milk, and sprinkle with the remaining 1 tbsp 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.
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