Plum Galette
Plums have to be the best autumn fruit. Their intense color, sweet taste, and overall flavor make them the most versatile autumn fruit. I’ve used them in many desserts, from the traditional Romanian plum dumplings to the fabulous Louise cake and the delicious plum brownie. But here I present to you the baked plum galette.
This plum galette, rolled in cinnamon, cardamom, and a splash of white rum should be served with a big glob of good ice cream. It is an extremely easy dessert to make, but has great appeal.
It has a somewhat rustic look because of the slightly imperfect shape of the crust, and the sweet-sour plum filling perfectly complements the crunchy crust, for which I use an extremely simple pâte brisée recipe that is quite delicious – details in the recipe below.
It is a recipe to remember as it can be used in many other variations of savory or sweet tarts, quiches and galettes with other fillings.
Enjoy!
Plum Galette
Ingredients
For the pâte brisée:
- 75 g butter
- 150 g cake flour
- ½ tsp salt
- 50 ml cold water
For the plum filling:
- 15 large plums pitted and halved
- 50 g sugar
- 3 cardamom seeds
- 1 tsp cinnamon
- 30 ml white rum optional
For assembly and serving:
- 1 egg
- baked nuts
- vanilla ice cream
Instructions
For the pâte brisée:
- Put the butter, salt, flour and cold water in the mixing bowl of your food processor. I also added grated vanilla pods. Knead for 20 seconds, flip the dough onto plastic wrap, shape into a ball, and chill for at least 30 minutes before you start to work with it.
- The secret to a soft dough is that it should not be overmixed, which is why you should avoid excessive kneading by hand, which can heat the dough up.
For the plum filling:
- Put the plums in a saucepan. Add the sugar, cardamom seeds, a teaspoon of cinnamon and a splash of white rum near the end of cooking. Leave on low heat until the rum evaporates, 2-3 minutes, stirring often.
Assemble and serve:
- Roll out a round sheet of dough and transfer it to a baking tray lined with parchment paper. Place the plum filling in the middle of the sheet, leaving 7-8 cm (about 3 inches) of dough around the plums. Bring the edges of the dough towards the center, partially covering the plums.
- Brush the dough with egg, sprinkle with sugar, and bake the plum galette for 25 minutes at 180° C/356° F.
- After baking, serve warm with a scoop of vanilla ice cream. You can also sprinkle a few nuts on top.
Notes
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