This gorgeous and easy plum galette (plum pie) is a delicious, make-ahead dessert, and the perfect way to use fresh summer and fall plums.
I have a thing for plums.
Sweet, tart, delicious plums.
And since it’s peak plum season, I’ve been devouring all the plums. Plum after plum after plum.
Awhile back, I decided I should attempt the French dessert plum tarte tatin— which is basically an extra fancy plum upside-down tart.
And then I remembered– I don’t do risky desserts.
I prefer my desserts to be foolproof.
I don’t like for my desserts to live on the edge.
So instead, I decided to use the plum tarte tartin filling, and make it into an easy, no-fail plum galette.
Want more plum recipe ideas? Try this grilled salmon with plum sauce.
How to Core Plums
Traditional plum tarte tartin uses halved plums– but it can be a little tricky to core a halved plum.
It’s about a billion times easier to core plums by quartering the fruit.
Start by cutting the plum in half along the seam.
Next, cut the half with the pit in half again, and pop out the seed.
If the pit is a little stubborn, and doesn’t want to come out, you can cut the piece in half again.
Need to see plum pitting in action? Check out this video tutorial from Chowhound.
Plum Galette: Make the Filling
Once you’ve pitted the plums, add them to a pot, and let the plums marinate with some lemon juice, herbs, and spices.
Shopping for an cast iron pot? I love this Lodge Enameled Cast Iron Dutch Oven
Next, add a little butter, and begin cooking down the plums.
The plum sauce will turn bright red, and then begin to thicken.
How to Make a Plum Galette
Once the filling thickens, let it cool.
Then, add it to the middle of a sheet of pie dough.
I use pre-made pie dough, because it makes my life easier.
Fold the dough around the filling, and then brush the dough with a beaten egg.
Bake the plum galette until the crust is golden and gorgeous, and then set the galette aside to cool.
This plum galette is slightly tart (like a rhubarb pie), and goes perfectly with a sweet scoop of ice cream.
3-4 Days (Fridge), 2 Months (Freezer)
- 5 red plums, quartered and seeds removed alternatively, use black plums (the galette filling will be a different color)
- 1 lemon, zested + juiced
- ¼ cup honey
- 2 TB sugar, plus more for sprinkling dough
- 1 tsp salt
- 1 tsp nutmeg, freshly ground
- 1 sprig rosemary, removed from stem + finely diced
- 2 TB butter
- 1 package pie dough, brought to room temperature
- 1 egg, beaten
Make Plum Filling:
- Add the plums, lemon zest and juice, honey, sugar, salt, nutmeg, and rosemary to a heavy bottomed pan (enameled cast iron is best). Cover the pan, and let sit at room temperature for 20 minutes.
- Place pan over medium heat, and add the butter. When butter melts, reduce heat to medium low. Cook uncovered 15-20 minutes, stirring occasionally.Note: If using a light-weight pan (such as stainless steel), your sauce will cook more quickly. Keep an eye on it.
- As the plums cook, the sauce will turn bright red, then a dark, rich red. Press down lightly on the plums occasionally to help release their juices. Stir periodically to keep the sauce from burning on the bottom. Turn off the heat when the edges of the sauce begin to brown, and allow to cool for about 10 minutes.
- Preheat oven to 425°F.
Prepare the Pie Dough:
- Lay the pie dough on a sheet of parchment paper or a silicone baking mat.
- Brush the top of the pie dough with the beaten egg.
Assemble the Galette:
- Scoop out the plum sauce, and place in the center of the pie dough.
- Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.Tip: Take care to avoid ripping the pie dough when unrolling. If there are any tears in the dough, add a drop of water and smooth the dough out with your fingers. The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.
- Brush the beaten egg on the folded dough. Sprinkle the galette with sugar.
- Bake 20 – 25 minutes, or until golden.
- Let galette completely cool for at least 30 minutes before serving.Tip: Avoid moving to a cooling rack until the plum filling has firmed up– it is extremely easy to crack the galette (and cause the filling to leak) if the galette is moved at all before the filling sets.
- Serve room temperature or cold. Serve with ice cream or whipped cream (optional).
- Leftovers:Refrigerate leftover pie and use with 3-4 days.Make Ahead + Freeze:Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months.
To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.