Plum Galette
Serves 6-8
Ingredients
Crust
- 1 ⅓ cups all purpose flour plus more for dusting
- 2 Tbsp buckwheat flour
- 2 Tbsp sugar
- 2 tsp crushed pink peppercorns*
- 1 tsp kosher salt
- 10 Tbsp unsalted butter cold and cubed
- 4-6 Tbsp ice cold water
Filling
- 2 Tbsp unsalted butter softened
- ¼ cup sugar
- 1 egg room temperature
- ½ cup almond flour lightly packed
- 1 tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- ⅛ tsp almond extract
- 4 ripe medium red plums pitted and sliced into ¼ inch slices
- 2 Tbsp sugar for sprinkling
To bake
- 1 egg
- 1 Tbsp water
- Demerara sugar for sprinkling
- Vanilla ice cream for serving
Instructions
- Begin by preparing the crust. In a large bowl whisk flour, buckwheat, sugar, pink peppercorns and salt until combined. Add in cold butter and toss to coat the cubes in flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of chickpeas.
- Add cold water a couple tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
- Transfer shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press dough into a ball. Flatten into a round disk. Refrigerate for at least 1 hour.
- While crust chills, prepare the filling. Cream the butter and sugar together until light and fluffy. Add in egg and mix to combine.
- Mix in almond flour, vanilla, salt and almond extract. Set aside.
- Preheat oven to 425ºF. Remove dough from the fridge and let sit at room temperature for 5 minutes, just to soften slightly.
- On a floured a surface, roll out dough into about a 13” circle. Transfer dough to a lined baking sheet.
- Add almond filling to the center of the crust. Spread out to about a 10” inch circle.
- Top almond filling with the sliced plums and sprinkle the 2 Tbsp sugar evenly over the plums.
- Fold the edges of the crust up over the plums. Place the galette in the freezer for 15 minutes to chill.
- Whisk egg and water in a small bowl until homogenous.
- Brush crust with egg wash. Sprinkle the crust with Demerara sugar.
- Transfer to preheated oven and bake for 35 -45 minutes, until deep golden brown.
- Let cool 10 minutes. Serve warm with vanilla ice cream.
Video
Notes
*You can omit the pink peppercorns, but trust me, its so yum!
Tried this recipe?Let us know how it was!
Made this last night. So, so good! I’d never made a galette before with anything beyond a basic fruit filling. I loved how this turned out and will definitely make again.
Such a beauty of a recipe. This is the first galette I’ve made, and I’m gluten-free so pie crusts can be hit or miss. It turned out BEAUTIFULLY and had a flaky crumb without getting soggy on the bottom from the frangipane. I’ll note my personal adjustments:
– 183g of gluten free flour (Cup4Cup brand) instead of the wheat flour
– peaches instead of plums (A+, so good)
– I only had one tsp worth of pink peppercorns, so I added about a tsp worth of crushed allspice
– lessened the bake time a bit (the crust got plenty dark by 30-32mins)
It’s really pretty and rustic, and the spiced crust went so beautifully with the sweet almond, buckwheat, and peaches. Big love for this one, thanks Hailee!
Delicious! I used peaches, but they went great with the almond filling. I saw this on TikTok and I needed to make it asap, I’m so glad I did! Thank you!!