Some desserts are not about perfect layers or over-the-top presentations. They’re like the equivalent of tousled hair and linen dresses, charming in their imperfection and somehow all the more beautiful for it. That’s how I see this rustic plum galette: unfussy, undemanding, but the loveliest late summer treat.
Picture this: fresh plums that bake and melt into a burgundy jammy filling, their edges caramelizing as they bubble against a flaky, buttery crust. The whole thing takes much less effort than pie (no lattice, no crimping, no double crust), but it emerges from the oven looking like something you’d find cooling on a Paris home windowsill.
This is one of my favorite desserts for last-minute dinner parties, or frankly, any night I need to be reminded that fruit + pastry = magic.
There’s just something about the last stone fruit of the season that feels especially precious. Plums, with their balance of tart and sweet, seem to know they’re the closing act. This galette gives them the perfect stage: a crust that can be made ahead of time and chill in the fridge until the moment is right. In the oven, it turns golden and flaky, catching the bubbling juices, perfuming the kitchen with the scent of caramelized sugar.
Summer has a way of slipping through our fingers, but I’ve found the best way to savor it – and say goodbye to it – is through dessert. Think of this plum galette as a farewell to summer: rustic, effortless, and a little bittersweet.
Plum Galette
This galette is meant to be simple and rustic, so don’t overthink it! You’ll notice my circle is hardly a circle at all, just some wonky version of one. And that’s the spirit, really.
As long as you keep some details in mind, you’ll be fine:
Plums: choose ripe but firm plums. They’ll be easier to work with and just the right amount of sweet.
Butter: the foundation of this galette depends on the butter and the most important thing to remember is the butter needs to be cold! Cold butter means flaky crust: butter is about 16% water and when exposed to the heat of the oven, the water in the cold butter layers turns to steam. As the steam dissipates, it leaves behind crisp, flaky layers of pastry. If the butter is warm, instead of steam and expansion, what happens is the butter is incorporated into the dough, creating a texture with minimal flakiness.
Crème fraîche: this dough is made richer with crème fraîche, which makes it more delicate than a standard galette dough. You don’t have to use crème fraîche – cream cheese, sour cream, or all butter will work. The crème fraîche is used as a way to hydrate the dough, instead of water, adding more flavor.
Whole wheat flour: we’re adding just a little bit of whole wheat flour, for a couple reasons; whole wheat flour contains the bran, which reduces its gluten-forming potential compared to the protein-rich endosperm of all-purpose flour. Basically, since we want our crust to be flaky and tender, we want minimal gluten development. Adding a little bit of whole wheat is just a way to help with that. Whole wheat also adds a mild but lovely nutty taste to the dough, which is always welcome. But feel free to skip it and use all-purpose.
Troubleshooting
The base is a rough pastry, and the thing about rough pastry is that, like I mentioned, cannot be overworked. Overworking leads to more gluten development, making dough tough.
The other important factor is the hydration. Adding too much liquid leads to a gummy texture. When you first add your crème fraîche, make sure to mix it in just enough to combine. The dough will look shaggy, but don’t despair. It’s supposed to look that way.
If the dough is too dry, wrap it in plastic and let it chill in the fridge for half an hour before rolling it out. That will allow the dough to hydrate and be easier to work with.
If the dough feels too delicate and tricky when rolling out, just add a little flour as you go, sprinkling the surface and the dough as needed. Or place it between two sheets of parchment paper and roll it out that way. Either method works, but the key is to keep it chilled. Slip it back into the fridge between folds if your kitchen runs hot.
This galette has a hidden crust – rather than folding the edges over the fruit, the dough is pinched and tucked underneath, so the plum slices sit on top with no visible border. If you find this too difficult, don’t stress, just do the traditional way and fold the edges of the crust up over the plums. For that, brush the crust with egg wash.
FAQs
Can I make this galette ahead of time?
Yes! You can make the dough and frangipane ahead of time and assemble it before baking. You can also assemble it a few hours in advance and bake just before serving.
What if I don’t have cashew flour?
For the frangipane we’re using cashew flour, but you can sub for any nuts.
For another plum dessert, try my Plum and Strawberry Cobbler.
If you’re in a baking mood, my Apple Butter Cinnamon Buns are always a hit.
If you make this Rustic Plum Galette, I’d love to hear about it! Leave a comment below or tag me on Instagram @fromasmallkitchen so I can see your rustic masterpiece!
Ingredients
- Dough:
120g all-purpose flour
30g whole wheat flour
13g granulated sugar
1/2 tsp sea salt
112g butter, cold
60g creme fraîche, cold
2 tsp white wine vinegar
- Frangipane:
60g butter, softened
60g granulated sugar
1 egg
60g ground cashews (can be subbed for other ground nuts)
30g all-purpose flour
1/2 tsp sea salt
1 tsp vanilla
15 medium plums, pitted and cut into wedges
jam or fruit preserves, for glazing (optional)
Directions
Make the dough: cut the butter into small cubes - keep it in the fridge while you prepare the other ingredients.
In a large bowl, whisk flours, sugar, and salt until combined.
Add in the cold butter and toss to coat the cubes in flour. Using your hands or a fork, cut the butter into the flour until it’s in irregular-sized pieces. You want some to be the size of chickpeas and some to be like breadcrumbs.
Add in the cold creme fraîche and vinegar. Mix just enough to combine. Transfer the dough to a clean surface and roll it out to a long rectangle. Perform a single fold (into thirds like a letter). Roll the dough out again and perform two more single folds immediately, adding flour as needed.
Chill in the fridge for 1 hour before using. It will keep for 3 days well-wrapped in the fridge or 30 days in the freezer.
Make the frangipane: cream the butter and sugar together until combined. Add in the egg and mix to combine. Mix in cashew flour, flour, salt, and vanilla. Set aside. (you might have leftovers, in which case you can freeze in an airtight container for up to 2 months or in the fridge for 5 days)
Assemble: Preheat the oven to 425F/ 220C.
Roll the dough into about a 13” circle. Add frangipane to the center and spread to about a 12” circle. Arrange the plum wedges in a pattern. This galette has a hidden crust - rather than folding the edges over the fruit, the dough is pinched and tucked underneath, so the plums slices sit on top with no visible border. But you can also do the traditional way and fold the edges of the crust up over the plums. For that, brush the crust with egg wash.
Transfer the galette to oven and bake for 35-45 minutes, until deep golden brown. If the plum edges are browning too quickly, loosely cover with parchment paper or foil.
If making the glaze, warm 2-4 tbsp of fruit jam in the microwave just for a few seconds until loosened up. If too thick, add a little bit of water. Using a pastry brush, gently apply the glaze over the plums. Serve.
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