A plum galette is a rustic homemade pastry featuring a thin, crispy crust and a juicy fruit filling. The slight tartness of the plums pairs beautifully with sweet powdered sugar, while cornstarch holds the juices inside the crust.
Ingredients
For the Pastry Dough
- cold butter — 100 g;
- all-purpose flour — 200 g;
- egg yolk — 1 pc;
- sour cream — 75 g;
- powdered sugar — 30 g;
- salt — 2 g.
For the Plum Filling
- fresh plums — 500–700 g;
- powdered sugar — 30 g;
- cornstarch — 7 g.
For the Topping
- egg white — 1 pc;
- flaked almonds or chopped nuts — as desired.
Serve warm or chilled with a scoop of vanilla ice cream and a few fresh mint leaves.
For the Topping & Serving
- Egg white: 1 pc (beaten, for brush)
- Flaked almonds: 15 g (optional)
- Vanilla ice cream & fresh mint: for serving
Step-by-Step Instructions
- Prepare the Dough
In a large bowl, mix sifted flour, powdered sugar, and salt. Add the cold butter cubes and quickly work it into fine crumbs using your fingers or a pastry cutter. Add the egg yolk and sour cream, then gather the dough together into a ball without overworking it. Wrap in cling film and chill in the fridge for 40 minutes. - Prep the Plums
Wash the plums, cut them in half, remove the pits, and slice them into thin wedges. In a small bowl, mix the powdered sugar with the cornstarch. - Assemble the Galette
Roll out the chilled dough directly onto a piece of parchment paper into a circle about 3–5 mm thick. Dust most of the powdered sugar and cornstarch mixture over the center, leaving a 3–4 cm border around the edges. Arrange the plum slices neatly on top. - Shape & Bake
Fold the bare edges of the dough over the plums to form a rustic open tart. Brush the crust edges with beaten egg white and sprinkle with flaked almonds. Transfer the galette with parchment onto a baking sheet and bake at 170°C (340°F) for 40–45 minutes until the crust is golden-brown and the fruit is soft. - Cool & Serve
Let the galette rest on the baking sheet for 15–20 minutes so the warm plum juices thicken properly before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream.
