The plums at the Riga market looked like unpolished amethysts, deep and velvety, and I bought more than I needed because I couldn’t resist. I made this galette that afternoon, partly because I had to use fruit that was about to go soft, and partly because I like dishes that feel lived in and honest. It is simple food that still looks considered, like a room with worn linens and a vase with one exact flower. It is not just a dessert. It becomes a canvas for the season’s fruit, much like a stone fruit galette that carries whatever is ripe and ready.
What I love most is how forgiving it is. The crust does not need to be perfect, and even if the plums are a bit uneven, the result is still warm and lovely. The nuts give a subtle backbone, and the pastry is flaky in the way old linen gives under your hand. I often make it on Sundays, when Mila is underfoot and Soba, the cat, is trying to nap on whatever warm surface she can find. It reminds me of home in Vilnius and of the lazy markets in Riga, and it always brings people to the table. It is comfort, but tidy comfort.
To make the Plum Galette, you will need the following ingredients:
In a food processor, pulse together 1 ½ cups all-purpose flour, 1 ½ sticks cubed cold unsalted butter, and ¼ teaspoon kosher salt until the butter is the size of small peas.
Add ⅓ cup ice water, a tablespoon at a time, pulsing after each addition, just until the dough comes together. The butter should still be visible.
Pour the dough out onto a clean surface and gather it into a ball. If your kitchen is warm, chill the dough by wrapping it and refrigerating it for 30 minutes.
Use a rolling pin to roll the dough with light pressure from the center out into a 16-by-18-inch oval, 1/16 to 1/8 inch thick, on a lightly floured surface.
Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet lined with parchment paper. Transfer to a refrigerator and chill until firm, about 20 minutes.
Preheat the oven to 400 °F.
In a small bowl, add ¼ cup sugar, 3 tablespoons ground almonds, and 3 tablespoons all-purpose flour and whisk to combine.
Spread this mixture evenly over the dough, leaving a 2-inch border around the edge.
Arrange the plum wedges on top.
Dot the plums with 3 tablespoons chopped butter.
Set aside 1 teaspoon of the remaining ⅓ cup sugar. Sprinkle the remaining sugar over the fruit.
Fold the dough edges up over the plums to create a 2-inch border. If the dough is cold and firm, wait a few minutes for it to soften, which will prevent cracking.
Sprinkle the border evenly with the reserved 1 teaspoon of sugar.
Bake in the center of the oven for about 1 hour or until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, use a knife to gently slide under the galette and release it from the sheet.
Evenly brush ½ cup preserves over the hot fruit and onto the crust, too, if desired. Allow the galette to cool to room temperature before slicing.
Serve with a scoop of ice cream if desired.
You will need a few basic tools. Nothing fancy. A food processor makes the dough faster, but you can make it by hand with a pastry cutter or two knives. I like my heavy wooden rolling pin; it feels like an old, reliable friend in my hands as I roll the dough into a wide oval.
Have a large baking sheet lined with parchment, a sharp knife for cutting the plums, a small bowl for mixing the sugar and ground almonds, and a pastry brush or spoon for glazing. If your kitchen runs warm, like mine does in July, keep a spot in the fridge to chill the dough. An oven thermometer is handy if your oven tends to run hot, because accurate heat matters for a richly browned crust. And for serving, a pie server or wide spatula will help lift slices without breaking them. I once tried serving straight from the sheet with only a fork. It did not go well.
Keep the butter cold when you make the pâte brisée, because those chilled pockets of butter steam in the oven and give you flaky layers that break with a soft crackle, like old linen. Cube the butter straight from the fridge and pulse just until the bits are the size of small peas. If the butter warms too much, the dough becomes heavy and tough.
Do not skip the ground almonds. They soak up extra plum juice and keep the bottom from turning into fruit soup. I forgot them once and ended up with a sloppy mess that my kids still tease me about. The almonds also add a gentle nutty note that sits quietly behind the plums.
When you arrange the plums, overlap them slightly in a spiral so they cook evenly and release a glossy syrup. Brush the hot fruit with strained preserves so the surface catches the light. This plum galette recipe forgives a lot, which is why I reach for it when I want something pretty and quick.
Swap the ground almonds for finely chopped hazelnuts and scatter a few fresh thyme leaves before folding the dough. The hazelnuts bring an earthier, toasted flavor that pairs well with bright plums. I tried this once when the pantry had no almonds, and it felt woodsy and warm, perfect for cooler evenings. But if thyme is too assertive for you, use less.
Add a small pinch of ground ginger and cardamom to the sugar for a warming note that plays nicely with the fruit. Maybe half a teaspoon each. Actually, scratch that. I often just taste as I go and use a little less than you think you need. Too much cardamom can become bitter, so be cautious.
Stir in a handful of raspberries or blackberries for a brisk contrast to the plums. Frozen berries will work if fresh ones are out of season, but thaw and drain them first, so you do not add too much extra moisture. For a recipe with a twist, try peaches or apricots instead, which soften similarly and keep the structure intact.
I like it warm with vanilla ice cream, letting the cool cream meet the hot fruit. Or a spoon of unsweetened yogurt for a lighter bite. A chilled white wine with notes of stone fruit pairs nicely, and for a non-alcoholic choice, a cup of chamomile tea feels calming and simple.
Garnish with a dusting of powdered sugar, torn mint leaves, or toasted almond slivers for a crunch. Leftovers are good cold with yogurt for breakfast, and reheating in a 350-degree oven for a few minutes brings the crust back to life better than the microwave.
This happens a lot, and it is normal. Let the dough sit a minute to soften, then press the cracks together with your fingers. It will bake up fine and honestly adds to the rustic look. I have patched many of them while Mila watched and offered to help.
Yes. For a simple swap, try peaches or apricots. If you search for a recipe for plum galette, you will see many variations, but this one is my favorite because it balances sweet and tart without fuss. Cut the fruit into even wedges so everything cooks at the same rate.
Cool completely first, then wrap loosely and keep at room temperature for a day. For longer storage, refrigerate up to three days and warm briefly in the oven to revive the flakiness. Do not microwave it unless you do not mind a softer crust.
Yes. Use a blend free of gluten that contains xanthan gum, which helps the dough hold together better. You may need a touch more ice water, and the dough will be a bit more fragile when rolling, so handle it gently. This recipe for plum galette can be adapted without losing its charm.
No problem. Use a pastry cutter or two knives to cut the cold butter into the flour until the pieces are the size of small peas. It takes a bit more elbow grease, but the result is worth it. This method has saved dinner more than once, especially on evenings when Mila wants to help and Soba is trying to nap on the warm oven door.
This Plum Galette captures the essence of fall with its warm, fruity filling. The buttery, flaky crust pairs beautifully with the sweet, tart plums, creating a comforting dessert that’s perfect for the season. Simple to prepare, this galette invites you to savor the flavors of autumn in every bite.
Thanks for sharing recipe! We love this flaky pâte brisée.
