Rustic Plum Galette

Steps

1. 1

   Make and chill dough

   • In a large bowl, whisk together the flour, sugar, and salt until combined.
   • Add the cold butter cubes and use a pastry cutter, two knives, a fork, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of cold butter still visible throughout (this is crucial—the cold butter pockets create steam during baking, which makes the crust flaky).
   • Drizzle 4 tablespoons of the ice water over the mixture and gently toss with a fork until the dough just begins to come together.
   • If the dough seems dry or crumbly, add up to 1 tablespoon more ice water, one teaspoon at a time, just until it holds together when squeezed.
   • Do not overmix.
   • Press the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour until it is firm and very cold to the touch.

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   Ready when: Dough holds together when pressed and is very cold to the touch

   Tip: Keep butter cold throughout—if it warms and softens, the crust will be tough instead of flaky and tender

2. 2

   Mix plum filling

   • Pit the plums by cutting each one in half through its seam and twisting the two halves apart, then use a small knife to remove the pit.
   • Slice each plum half into ¼-inch-thick slices.
   • Place the sliced plums in a bowl and add the sugar, ground cinnamon, lemon zest (or juice), cornstarch, and salt.
   • Gently toss the mixture with a spoon or your hands until all the plums are coated evenly.
   • Let the mixture sit undisturbed for 10 minutes to allow the plums to release their juices.
   • After 10 minutes, if there is more than 2–3 tablespoons of liquid pooling in the bottom of the bowl, gently pour off the excess (this prevents the galette crust from becoming soggy).
   • Set the plum mixture aside.

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   Ready when: Plums are glistening with sugar and liquid; excess liquid has been drained if necessary

   Tip: Don't skip draining excess liquid—it's the main reason galette crusts become soggy instead of crisp

3. 3

   Roll out dough

   • Remove the chilled dough disk from the refrigerator and place it on a large, clean sheet of parchment paper.
   • Using a rolling pin, gently roll the dough into a rough circle approximately 13 inches in diameter and about ¼ inch thick.
   • If the dough sticks to the pin or paper, dust very lightly with a little flour as you go.
   • The shape doesn't need to be a perfect circle—rustic and irregular is entirely appropriate for this dessert.

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   Ready when: Dough is rolled to approximately ¼ inch thick and 13 inches across

   Tip: If the dough tears slightly, don't panic—you can press it back together or leave a small gap; it will seal during baking

4. 4

   Build the galette

   • Carefully slide the parchment paper with the rolled dough onto a large baking sheet (at least 17×12 inches), leaving the dough on the parchment.
   • Arrange the plum slices in the center of the dough circle, leaving a clear 2-inch border of bare dough all around the perimeter.
   • If there is any reserved plum juice remaining in the filling bowl, drizzle a small amount over the plums (but don't pour excess juice—it will make the crust soggy).

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   Ready when: Plums are neatly arranged in the center with a clear 2-inch dough border visible all around

   Tip: A 2-inch border is ideal—too narrow and the dough won't fold properly; too wide and it will cover the fruit

5. 5

   Fold and pleat edges

   • Working your way around the galette, fold the 2-inch border of dough up and over the plums, creating loose, natural-looking pleats and overlaps as you go.
   • Don't aim for precision or evenly sized folds—the rustic, crumpled effect is exactly the point.
   • The center of the galette will remain open with the plums exposed, and this is the intended presentation.
   • If any part of the dough tears slightly while folding, simply pinch it back together or overlap it slightly with another section of dough—these small imperfections are invisible once baked.

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   Ready when: Dough border is folded over the plums all the way around with natural pleats; center remains open showing the fruit

   Tip: If dough tears while folding, just pinch it back together—small imperfections are invisible once baked

6. 6

   Brush crust and chillOven 400°F / 205°C

   • In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create a simple egg wash.
   • Using a pastry brush, lightly brush the folded dough edges all around the galette, taking care not to paint the exposed plums or filling (the egg wash on the dough will brown beautifully; on the fruit it can darken too much).
   • If you have honey, lightly drizzle a small amount over the exposed plums now for extra richness (this step is optional).
   • Transfer the assembled galette (still on the parchment-lined baking sheet) to the refrigerator and chill for 15 minutes while you preheat the oven to 400°F (200°C).

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   Ready when: Dough is evenly coated with a thin, shiny egg wash layer; galette is very cold

   Tip: Chilling the assembled galette helps the dough stay put during baking and prevents excessive spreading

7. 7

   Bake until goldenOven 400°F / 205°C

   • Place the chilled galette (still on the parchment and baking sheet) on the middle rack of the preheated 400°F (200°C) oven.
   • Bake for 35–40 minutes until the pastry crust is a deep, rich golden brown and you can see the plum juices bubbling and caramelizing around the edges of the galette.
   • If the crust is browning too quickly (usually after about 25 minutes), loosely cover the top with a sheet of aluminum foil to prevent the edges from burning.
   • The galette is finished when the crust color is deep golden and the fruit at the center is soft and slightly caramelized.

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   Ready when: Crust is deep golden brown; plum juices bubble around the edges; exposed plums are soft and lightly caramelized

   Tip: Watch for the juice to bubble around the edge—this is how you know the filling is cooked through and the pastry will hold together when sliced

8. 8

   Cool before serving

   • Remove the galette from the oven and let it cool on the baking sheet for about 15 minutes.
   • This resting time allows the structure to firm up so that it will hold together cleanly when sliced.
   • You can serve it warm, slightly cooled, or at room temperature.
   • Transfer the galette (parchment and all, if you wish) to a wire rack, cutting board, or serving platter.
   • Offer it with whipped cream, crème fraîche, or a scoop of vanilla ice cream if desired.

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   Ready when: Galette has cooled enough to handle safely; crust is set but still warm

   Tip: A warm galette is arguably more delicious than a cold one, but you can bake it ahead and serve at room temperature with equally good results