Plum Galette

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This plum galette is a freeform alternate to a tart that celebrates stone fruit season keeping all the focus on beautiful sliced ripe plums.

Plum Galette

It’s been a few weeks now that I’ve had pie on the brain. Last week I taught a pie workshop, so there was lots of planning and dough-making in advance.

The class was so much fun, and I could not have been more impressed with everyone’s creations especially considering most of the group were pie novices.

We ended up with a little extra dough, so we baked a couple galettes to use it all up. Feeling inspired, I baked a plum galette when I got home.

Plums don’t get as much attention as they deserve.

They’re a little tart and pair well with cherries, peaches and pretty much any stone fruit.

Then I carefully arranged the plum slices in this galette even though the dough edges were rough.

I liked that it turned out a little more formal, but nowhere near as fancy as a double crust pie.

The moment my knife cut through that first slice, the pastry showed off its perfectly flaky crust.

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Plum Galette

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Prep: 20 minutes
Cook: 45 minutes
Chilling Time: 1 hour
Total: 2 hours 5 minutes
Servings: 10
This plum galette is a freeform alternate to a tart that celebrates stone fruit season keeping all the focus on beautiful sliced ripe plums.


  • 1-1/4 cups plus 2 tablespoons all-purpose flour plus more for work surface
  • 2 teaspoons plus 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup ice cold water
  • 8-10 plums pitted and sliced 1/4-inch-thick
  • Zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 tablespoon sanding sugar
Makes: 9inch round


  • Combine 1-1/4 cups flour, 2 teaspoons sugar and salt in a large bowl. Use a fork or pastry blender to cut the butter into the flour until the mixture resembles pea-sized clumps. Use a spatula or wooden spoon to gradually fold the water into the dry ingredients. When the dough starts to form, use your hands to bring it together into a ball. Press the dough into a disk and cover with plastic wrap. Chill in the refrigerator for at least 1 hour or up to 2-3 days.
  • Preheat the oven to 375 degrees F.
  • In a large bowl, gently stir together the plums, 1/4 cup sugar, 2 tablespoons flour, lemon juice and lemon zest.
  • On a lightly floured work surface, roll out the dough into an 11-inch diameter circle. Transfer to a parchment paper-lined sheet pan. Start in the center and arrange the plum slices overlapping in a circular pattern, leaving a 2-inch border. Fold the dough at the edge over to meet the fruit.
  • Whisk together the egg with 1 tablespoon water. Brush the egg wash on the crust and sprinkle with sanding sugar. Bake for 45 minutes, until golden brown. Let cool and serve warm or at room temperature.


Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 110mg | Fiber: 1g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cakes, Pies & Tarts
Cuisine: French
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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