Description
A rustic and elegant Plum Galette showcasing juicy red plums cooked with honey, lemon, and rosemary, encased in flaky pie dough and baked to golden perfection. This easy-to-make, free-form tart blends sweet and tangy flavors with a hint of spice, perfect for dessert or a special teatime treat.
Ingredients
Plum Filling
- 5 red plums, quartered and seeds removed (alternatively, black plums for a different color)
- 1 lemon, zested and juiced
- 1/4 cup honey
- 2 tablespoons sugar, plus more for sprinkling dough
- 1 teaspoon salt
- 1 teaspoon freshly ground nutmeg
- 1 sprig rosemary, removed from stem and finely diced
- 2 tablespoons butter
Pie Dough & Assembly
- 1 package pie dough, brought to room temperature
- 1 egg, beaten (for brushing)
Instructions
- Make Plum Filling: Add the quartered plums, lemon zest and juice, honey, sugar, salt, nutmeg, and chopped rosemary to a heavy-bottomed pan, preferably enameled cast iron. Cover and let the mixture sit at room temperature for 20 minutes to macerate and develop flavors.
- Cook Plum Sauce: Place the pan over medium heat and add the butter. Once the butter melts, reduce heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally. Press down lightly on the plums to release juices and stir to prevent burning. The sauce will turn from bright red to a rich dark red; turn off heat when edges begin to brown. Cool for about 10 minutes.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the galette.
- Prepare Pie Dough: Lay the pie dough on a sheet of parchment paper or a silicone baking mat to prevent sticking. Brush the entire surface with the beaten egg to help with browning and sealing.
- Assemble the Galette: Spoon the cooled plum sauce into the center of the dough, leaving a border around the edges. Carefully fold the dough border over the filling, smoothing out overlapping creases without tearing. If any tears appear, moisten and smooth with a drop of water to seal well and avoid leaks.
- Final Touches: Brush the folded dough edges with more beaten egg for a shiny finish. Sprinkle additional sugar over the dough for a sweet, crisp topping.
- Bake: Bake the galette in the preheated oven for 20-25 minutes or until the crust is golden brown and crisp.
- Cool: Let the galette cool completely for at least 30 minutes. Avoid moving it before the filling firms to prevent cracking or leakage.
- Serve: Serve the galette at room temperature or chilled, optionally with ice cream or whipped cream for extra indulgence.
- Storage and Make Ahead: Refrigerate leftover galette for 3-4 days. To freeze, wrap tightly once cooled and use within 2 months. Reheat in a 350ºF (175ºC) oven for 15-20 minutes until warmed through.
Notes
- Use enameled cast iron for even cooking and better sauce development; if using stainless steel, watch the sauce carefully as it cooks faster.
- Folding the dough carefully and sealing tears with water prevents filling leakage.
- Let the galette fully cool before moving to avoid cracks and filling spills.
- Serve with ice cream or whipped cream to complement the tart plum flavors.
- Use black plums as an alternative; note the filling color will vary but taste remains delicious.
