Impressive and easy! These are two of my favorite words and the perfect way to describe my rustic French plum galette. Juicy plums, crisp grapes, and toasted walnuts are wrapped in a flaky pastry crust and dusted with cinnamon before being baked to a deep, golden brown. Hungry yet?
Hello! I am off visiting my parents this weekend (Labor Day and all) and enjoying the fresh Berkshires air. While it still feels like summer, it’s almost time to face fall and shake off vacation dreams. *sigh*
While I am seriously looking forward to cooler weather (sweaters, fires, braises, stews!!), I have a few recipes this week which bridge the gap and give you a little more summer feeling.
First today, my plum galette, which you can enjoy starting when the plums first appear at the end of summer and right on through the winter. Then, my updated post for tomato burrata salad (get those ripe tomatoes while you can!). And, last, my blueberry mojito pitcher, which will send off summer with a blast. (Or bring it back since it’s great with frozen berries too!)
Now, before I get into the ‘how do you make it’ and tips and tricks and all that, I’m gonna tell you the two most important things I learned about rustic tarts. Ready? 🙂
- Start as you mean to go on.
- Ripe but firm is important.
In other words, don’t plan to transfer the assembled galette from the counter to parchment, from wax paper to parchment, or from the paper to a tray. This way lies badness and your galette turning out a bit more rustic than you planned. (Don’t ask how I know this. Okay…yes I did this.)
Basically, once you’ve rolled out the dough and piled in the filling that’s it. That’s how you’re baking it. I foolishly rolled on wax paper the first time I made this recipe and then realized I needed to transfer the galette to parchment (since wax paper isn’t so great in the oven). Yeah, that was a mess.
If you are careful, you may be able to slide the galette from the counter to a tray using the parchment to pull it along. But really, once you’ve rolled, just move it to the tray before you add the filling.
As for the second one? Super ripe plums are amazing and juicy. So juicy! Remember, rustic style galettes and crostatas are flat. Meaning there is no pie dish to catch all that juice. Instead it makes a mess in your oven. Yep, did that too. At least I made both mistakes in one tart! Very efficient of me.
If you have super juicy (over) ripe plums, consider a crisp or some jam or maybe a sauce. Then get some ripe but firm plums and make galette.
How to Make a Plum Galette
To make a plum galette, roll out your pastry dough into a rough circle about 14 inches across, then pile the sliced plums, grapes, and walnuts in the middle of the crust, fold over the sides and bake until golden brown.
- Make the pie dough and let it rest.
- Roll out the dough into a ~14 inch circle and chill it in the fridge.
- Toast the walnuts.
- Slice the plums and grapes.
- Toss the fruit with sugar and spices.
- Assemble the tart and bake.
- Brush with honey. Cool and serve.
Making Pie Crust and Filling
Before you make the filling, put together the pie crust and let it rest for at least 2 hours in the fridge. The crust I made for this galette is a variation on my amazing easy, flaky pie crust. If you need step by step photos, check out the post since I took a photo of each part of the process.
Once the pie crust has rested, roll it out to about 13-15 inches around. Then transfer the crust to the fridge and let it chill.
Next, preheat the oven to 375F.
When you are ready to make the filling, measure out the amount of plums and grapes you will need. Slice the plums into wedges and cut the grapes in half. Toss the fruit with sugar, rum, and cornstarch.
Chop up the walnuts and let them toast in the hot oven.
Assembling and Baking the Plum Galette
Now that you have all the parts ready, it’s time to assemble the galette.
Pull out the crust from the fridge. Next to it, set out the prepared fruit and toasted walnuts. Then make an egg wash of egg and water and get a pastry brush. Finally, mix a little sugar with cinnamon in a bowl.
Pile the fruit into the center of the crust, leaving a few inches all around. Sprinkle the walnuts over. Fold up the sides of the crust so that they overlap and seal around the fruit.
Brush the pastry with the egg wash and then sprinkle over the cinnamon sugar. Bake the galette for about 45 minutes. It will be golden brown and the fruit will be bubbly.
While the galette is still warm, brush the fruit and pastry with a little honey. Let cool and cut into wedges.
Tip: From my photos, you can see that I have transferred the rolled crust to a round baking tray (you can see the lip of the tray lifting the sides of the crust and parchment) before adding the fruit. This way you don’t need to shift or move the assembled galette except by tray. Much safer this way.
There you have it! Lots of words for something which is super forgiving. The only scary part is the crust, and my recipe takes all the scare out of it! Also, I made all the galette mistakes already and can tell you what not to do.
More Ideas for Rustic Tarts
If you’re thinking: ‘does she have any more yummy, rustic tarts, crostatas, and galettes?’ you are in luck! I have two savory tarts, a goat cheese and heirloom tomato galette and a summer squash and ricotta crostata. Both of these make great use of summer produce and let it shine!
I also have a strawberry ricotta crostata which is beautiful with ripe strawberries and, if you’re really not into making your own crust, I have a puff pastry blood orange galette. The deep red of the blood oranges is so pretty in that recipe!
If you try my recipe for Plum Galette, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Plum Galette with Grapes and Walnuts
- 1 1/2 cups (6 1/2 oz) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp table salt
- 1 tsp ground cinnamon
- 1 tsp orange zest, optional
- 10 tbsp unsalted butter, cut into tbsp pieces
- 3-4 tbsp cold water
- 1/4 cup chopped walnuts
- 1 lb (4-5 medium/large) ripe but firm plums, about 2 1/2 cups when sliced
- 1/2 lb green grapes
- 3 tbsp granulated sugar
- 2 tbsp rum
- 2 tbsp cornstarch
- 1 large egg
- 1 tbsp water
- 1 tsp cinnamon
- 1 tbsp granulated sugar
- 1 tbsp honey
- 1 tbsp water
- I have made this crust according to the same directions as my easy, flaky pie crust recipe. If you need more detail and images of the crust, please visit that post.
- Measure out the flour into a bowl. Transfer 2/3 of the flour to a food processor. (Leaving about 2 oz behind in the bowl.)
- Add the sugar, salt, cinnamon, and zest to the processor and pulse once or twice to combine.
- Add the butter and process the butter and flour until there is no dry flour and they completely combined and starting to clump.
- Break up the clumps and add the remaining flour to the processor. Pulse a few times, until the dry flour has broken up the dough.
- Transfer the dough to the bowl. Add the water and use a spatula to mix and fold in the water.
- Turn the dough out onto a well floured surface and form the dough into a disc. Chill the dough for at least 2 hours and up to 3 days.
- Preheat oven to 375F.
- Once the oven is hot, spread out the chopped walnuts on a baking sheet and bake for 4-5 minutes, or until browned.
- Take the dough out of the refrigerator and set it on a piece of floured parchment paper.
- Roll out the dough into a rough circle about 14 inches in diameter. Transfer the dough and parchment to a baking sheet and put it all in the refrigerator to chill while you make the filling.
- Pit and slice plums into wedges. Halve the grapes.
- Add both to a bowl along with the sugar, rum, and cornstarch. Toss to combine.
- Arrange the fruit in the center of the dough round, leaving 2-3 inches bare around the edges. Sprinkle the walnuts over.
- Fold up the edges of the dough around the filling. Pleat and pat the dough into place.
- Whisk together the egg and water. Then brush the egg wash over the crust.
- Mix the sugar and cinnamon. Sprinkle the cinnamon sugar over the galette.
- Bake the galette for 45-50 minutes, until the crust is browned and the filling is bubbly.
- Transfer the galette and baking tray to a cooling rack.
- Bring the honey and water to a boil. Then brush the warm honey over the top of the galette, both the filling and the crust.
- Let the galette cool to room temperature, then slice into wedges and serve.
- Measuring the flour: Measure the flour by spooning the flour into the cup and then sweeping off the excess. If you dip the cup into the flour, you will have heavier cups and the ratio will be off. Or you can use a kitchen scale. I always use a scale to measure flour. It's accurate and it saves me washing measuring cups.
- Cinnamon Sugar: I always have a small container of cinnamon sugar in my pantry. So I just take a spoonful from that when I need to sprinkle it on anything.
- Plums: I used fairly large plums. With these plums I only needed 4 plums to make the filling. If you are using smaller plums, like Italian prune plums, you will need a few more. I find it helpful to weigh them on the scale at the market.
- Rum: You can skip the rum if you wish and switch it to 2 tsp vanilla extract. Or change it out to brandy or bourbon.
BitofBaconHQ Pet Corner
Today’s hero is Midnight!
While he is quite the troublemaker: scratching furniture, laying on computers, and always trying to get out*, he saved the day recently. Not to be outdone by Starbuck, Midnight caught his own mouse.
Though we did have two mice in our house recently, I think I found the entrance and we haven’t seen any more since. ~crossing fingers~ If we do, we have at least two cats on the job. (Apollo still needs to step up.)
*No out for the cats. Coyotes are out. Cats are in. 🙂