Plum Galette

A plum galette is one of those delightful pastries that surprises you with its simplicity and incredible flavor. Juicy plums nestled in a crispy, buttery crust—what could be better for homemade baking? This plum galette recipe is easy to follow and is sure to bring a sense of comfort and joy to you and your loved ones. Plus, you can easily swap out the plums for apricots, peaches, pears, or whatever fruit you prefer.

Ingridients

• 370 g flour
• 260 g butter
• 2 eggs
• 1 teaspoon vinegar
• A splash of ice water
• About 1 kg plums
• Sugar, brown sugar, vanilla sugar—to taste, depending on the sweetness of the fruit
• A pinch of cinnamon
• Toasted almond flakes
• 1 egg for brushing the dough

Instructions

Chill the Butter: Place the butter in the freezer for 15-20 minutes.

Sift the flour into a large bowl. Take the butter out of the freezer and grate it directly into the flour using a coarse grater. The key here is to keep the butter cold, so if possible, chill your grater and tools before you start. As you grate the butter, toss it in the flour occasionally to prevent it from melting.

Quickly rub the butter into the flour using your hands or a pastry cutter until you have a coarse, uneven crumb. Place the mixture in the fridge for 5 minutes.

In a measuring cup, beat the eggs (straight from the fridge), add the vinegar, and then fill with ice water until you have 150 ml total. Stir well.

Take the crumb mixture out of the fridge, pour in the egg mixture, and mix quickly until the dough just comes together. If the butter starts to soften too much, pop the bowl back in the fridge briefly, then finish kneading.

Divide the dough into two parts. Roll out each portion into a circle about 1-1.5 cm thick, place between sheets of baking paper, and refrigerate for 1-3 hours.

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While the dough chills, prepare the plums. Halve them, remove the pits, and slice. Toss the plum slices in a bowl with white sugar, brown sugar, vanilla sugar, and cinnamon. Be generous with the sugar if your plums are tart—remember, the dough itself isn’t sweetened. Mix gently to coat.

Take one portion of dough out of the fridge. Lightly flour your surface and roll the dough out into a circle about 5 mm thick, right on the baking paper. Chill your rolling pin beforehand if you like. Use a large plate to trim the dough into an even circle. Gather the scraps and return them to the fridge.

Sprinkle the dough with a mix of white and brown sugar, and some vanilla sugar if desired. Add a handful of almond flakes. Arrange the plum slices in concentric circles, leaving a 2.5 cm border. Fold the edges of the dough over the plums, partially covering the outer row. Brush the crust with the beaten egg, sprinkle with brown sugar, and top with more almond flakes.

Transfer the galette (on the baking paper) to a baking sheet. Bake in a preheated oven at 220°C for 25-30 minutes, until the crust is deep golden and the plums are bubbling in their syrup.