by Jocelyn (Grandbaby Cakes) · Updated
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In this plum galette recipe, it combines the extraordinary combination of plum and nectarine flavors caramelized on top of the flakiest crust ever!
I developed this plum galette recipe four years ago and I was somewhat proud of the it. About a year and a half ago, I got the unbelievable trip of a lifetime when I traveled to Paris, France (check out some the best Paris savory and sweetfoods I ate during my visit!). While there, I tasted the best pastries on the planet (macaroons, cupcakes, croissants, eclairs, etc.) including a galette. I don’t want to brag, but my plum galette recipe is on par with the best that Paris has to offer!
Table of Contents
What Is a Galette?
For those of you who haven’t been to Paris, France or who aren’t familiar with galettes, a galette is a flat round cake ofpastry or bread, often topped with fruit. Galettes can also be topped with an egg, sausage and other savory items. It can bea savory or sweet dish. The word’s origins come from an Old French word “galet” for a flat round cake.
Key Ingredients
- All-Purpose Flour: The mighty base of our crust, this flour is going to hold everything together.
- Salt: Just a pinch to wake everything up!
- Granulated Sugar: A touch of sweetness to balance things out
- Cold Unsalted Butter: These little chunks of cold butter are going to create pockets of flakiness in our crust.
- Cold Shortening: It helps make the crust as flaky and perfect as possible.
- Large Egg Yolk: This yolk’s rich and ready to bind everything together.
- White Vinegar: Just a dash, but it’s the secret ingredient that’s going to make everything tender.
- Cold Milk or Water: It brings everything together, hydrates our dough, and gets it ready for action.
- Large Egg with Water: Beaten together, they create the perfect wash for our crust, ensuring it bakes up golden and gorgeous.
Fruity Fiesta – The Plum Galette Filling:
- Plum: Bold, juicy, and not afraid to show off its sweet and tangy personality.
- Nectarine: The sweet sidekick, bringing a velvety texture and a burst of summery vibes.
- Granulated Sugar: Just a sprinkle, because our fruits are already sweet, but we want to highlight their natural sugars.
- Ground Cinnamon: A warm hug of spice, it’s like the sprinkle of autumn on our summer fruits, creating a magical dance of flavors.
How to Make Plum Galette
I saw some gorgeous plums and nectarines at my local grocery store and just knew I wanted to make somethingrustic and low key. I used my favorite homemade pie dough, which I happened to have in the freezer from a previous pie makingfrenzy.
Then I just laid thin slices of my plums and nectarines in a decorative spiral shape, sprinkled them with granulatedsugar and cinnamon and wrapped up the sides with the excess dough. I brushed a little egg wash on top and placed it inthe oven. About 40 minutes later, my gorgeous galette was done, and I had more pride than that animated mouse in“Ratatouille.”
How to Store
- Ensure the galette is entirely cool to maintain its texture.
- Cover with a kitchen cloth and store at room temperature for up to one day.
- Wrap in plastic or foil and refrigerate for up to three days.
- Warm slices in the oven at 350°F (175°C) for 5-10 minutes to retain crispness.
- Wrap tightly and freeze for longer storage; thaw and reheat in the oven when ready to enjoy.
Favorite Pie Recipes
- Fresh Peach Pie
- Blueberry Hand Pies
- Strawberry Pie
- Lemon Meringue Pie
Plum Nectarine Galette
The extraordinary combination of plum and nectarine flavors on top of the flakiest crust ever! This plum nectarine galette is fantastic!!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 1 hour hour
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 4 servings
Calories: 328kcal
Author: Jocelyn Delk Adams
Ingredients
For the Pie Crust:
- 3/4 cup all-purpose flour sifted
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 cup unsalted butter cold and diced into small pieces
- 2 tablespoons shortening cold
- 1 large egg yolk
- 1/4 teaspoon white vinegar
- 1-2 tablespoons cold milk or water
- 1 large egg plus 1 teaspoon water beaten
For the Filling:
- 1 plum pitted and thinly sliced
- 1 nectarine pitted thinly sliced
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
US Customary – Metric
Instructions
For the Pie Crust:
To a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend.
Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from course pea shapes to larger chunks.
Add one egg yolk and vinegar to crumb mixture and stir around to combine.
Finally, slowly pour in milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together.
After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.
To assemble:
Preheat oven to 375 degrees.
Roll out cold dough to size of your liking then alternate plum and nectarine slices in a circular pattern to the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.
Next sprinkle sugar and cinnamon over slices then fold over the remaining pie dough.
Brush egg wash over dough.
Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama’s Vanilla Ice Cream if you really want a treat!
Notes
To Store
- Ensure the galette is entirely cool to maintain its texture.
- Cover with a kitchen cloth and store at room temperature for up to one day.
- Wrap in plastic or foil and refrigerate for up to three days.
- Warm slices in the oven at 350°F (175°C) for 5-10 minutes to retain crispness.
- Wrap tightly and freeze for longer storage; thaw and reheat in the oven when ready to enjoy.
Nutrition
Calories: 328kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 314mg | Potassium: 139mg | Fiber: 1g | Sugar: 11g | Vitamin A: 660IU | Vitamin C: 3.5mg | Calcium: 24mg | Iron: 1.5mg
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