Plum Galette with Grapes and Walnuts
Ripe sliced plums, crisp grapes, and toasted walnuts are wrapped in a simple, flaky pie crust and brushed with honey in this rustic French plum galette tart.
Servings 8 slices
Calories 325kcal
Ingredients
Pastry Crust
- 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
Galette Filling
- 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
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- 1 tsp cinnamon
- 1 tbsp granulated sugar
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- 1 tbsp honey
- 1 tbsp water
Instructions
Pastry Crust
- 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.
Plum Galette
- 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.
Notes
- 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.
Nutrition
Calories: 325kcal