In this plum galette recipe, it combines the extraordinary combination of plum and nectarine flavors caramelized on top of the flakiest crust ever!
What Is a Galette?
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 something rustic and low key. I used my favorite homemade pie dough, which I happened to have in the freezer from a previous pie making frenzy.
Then I just laid thin slices of my plums and nectarines in a decorative spiral shape, sprinkled them with granulated sugar and cinnamon and wrapped up the sides with the excess dough. I brushed a little egg wash on top and placed it in the 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
Plum Nectarine Galette
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
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
- 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.
Giiiirl, if this is what laziness produces, I’m totally going to encourage it!! This is so stunning, and I bet tastes like a small piece of heaven! 🙂 Pinned!
YUM! Beatiful and I’m so sure it’s delicious!
Aww thanks Bill!
So delicious! I love that you worked in a nap too!
I totally did work in a nap Tonia!
This has to be one of the prettiest galettes ever! That crust is beautifully done!
Beautiful galette! Very nice way to enjoy the fresh summer fruits while they last. I don’t usually eat plums and figs by themselves (nectarines, I do!), but they taste amazingly delicious when they are in baked goods. Love the plum and nectarine combo!
Girl I adore figs. I need to try something new with figs actually.
This is absolutely beautiful!! I haven’t had a plum OR a nectarine yet this summer…what have I been doing?!?! I definitely need to make this galette to get my fix!
Those are the fruits that sometimes get left behind right Rachel?
Yum, this looks amazing!! The crust is so flaky!
Hooray thank you so much Jehan!