Ingredients
🥧 Rustic Plum Galette Recipe: Ingredients & Substitutions
Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: About 1 hour (plus optional chilling) Servings: 6-8 slices
For the Dough:
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- 1 ¼ cups all-purpose flour (GF swap: 1:1 gluten-free blend—works like a charm)
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- ½ teaspoon salt
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- 1 tablespoon sugar
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- ½ cup cold unsalted butter, cubed (vegan: plant-based sticks, chilled to ice-cold)
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- 3-4 tablespoons ice water (or oat milk for extra tenderness)
For the Filling:
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- 4-5 ripe-but-firm plums (about 1 lb), pitted and thinly sliced—skin on for that rustic pop!
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- ¼ cup granulated sugar (coconut sugar for a caramel note, or monk fruit for low-sugar)
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- 1 tablespoon cornstarch (arrowroot if you're corn-averse)
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- 1 teaspoon lemon zest + 1 tablespoon fresh lemon juice (orange for a citrus twist)
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- ¼ teaspoon ground cinnamon (bump to ½ for extra warmth—Vietnamese cinnamon if you're fancy)
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- Pinch of salt
For Assembly:
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- 1 egg, beaten (plant-based: aquafaba or almond milk wash)
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- 1 tablespoon coarse sugar (turbinado for crunch)
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- Optional: Vanilla ice cream, whipped cream, or Greek yogurt for serving
Sub Notes: This recipe's built for tweaks—dairy-free? Done. Nutty vibe? Toss in ¼ cup chopped almonds to the filling. It's all about that fresh, peak-season fruit magic.
Instructions
Step 1: Whip Up the Dough Whisk flour, salt, and sugar in a bowl. Toss in those icy butter cubes and cut 'em in with a pastry blender (or fingers—gentle, like petting a cat) till it's crumbly with pea-sized bits. That's your flake factory! Drip in ice water one tablespoon at a time, mixing till it just clumps—overdo it, and you'll get tough pastry (we've all been there). Shape into a disk, wrap, and chill 15-30 minutes. (Impatient? Skip and pray to the baking gods.)
Step 2: Macerate the Magic Slice plums thin (¼-inch for even cooking) and tumble with sugar, cornstarch, lemon zest/juice, cinnamon, and salt. Let sit 10 minutes—the juices will mingle into jammy gold, dodging that dreaded soggy fate.
Step 3: Roll & Preheat Crank oven to 400°F (200°C). Line a sheet with parchment. On a floured counter, roll dough to a wobbly 12-inch circle (⅛-inch thick—imperfect is the point!). Plop on the sheet.
Step 4: Fill & Fold Like a Pro Mound plums in the center, leaving a 2-inch border (no spillover drama). Fold edges over the fruit, pleating as you go—think cozy scarf tuck. Brush crust with egg, sprinkle coarse sugar. Boom: Instant artisan look.
Step 5: Bake Till Bubbling Bliss Slide in for 35-40 minutes—crust golden, filling bubbly. If edges tan too fast, foil tent 'em. Cool 10-15 minutes on a rack (patience = sliceable heaven).
Step 6: Serve with Swagger Warm slices with a scoop of vanilla? Decadent. Dust powdered sugar for brunch glam. Pairs killer with coffee or a crisp rosé.