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Plum Galette

A rustic vegan galette with a buttery flaky crust and filled with delicious plums.
Makes one large 12" x 18" or two small 9" galettes

Ingredients

Dough

  • 180 g (1-½ cups) All Purpose Flour
  • ¾ cup Vegan Butter, very cold
  • ¼ t Salt
  • cup Ice Water

Filling

  • 10-15 Medium Ripe Plums
  • 50 g (¼ cup) Sugar
  • 3 Tbsp Almond Flour
  • 3 Tbsp All Purpose Flour

Topping

  • 3 Tbsp Vegan Butter
  • 70 g (⅓ cup) Sugar
  • ½ cup Peach or Apricot Jam I recommend peach

Instructions

Making the dough

  • In a medium bowl, whisk together flour and salt. Cut the cold butter into small cubes and add to the flour. With you fingers, rub the butter into the flour until no clumps of butter remain. Dough will still be very dry and crumbly.
  • Add ⅓ cup of the ice water (but just the cold water, no ice) to the dough. Mix with your hands or a spatula until dough is very combined, and kneed for a minute while still in the bowl. The dough is very sticky and wet, but shouldn't be runny. Don't add any flour, the dough is supposed to be sticky.
  • If you are making a large galette (about 12" x 18") form the dough into one large ball and wrap in plastic. If you would like two smaller galettes (about 9" rounds), divide the dough into two equal balls and wrap in plastic. Refrigerate for a minimum of 30 minutes. The more firm the dough is, the easier it is to work with.
  • Once dough is firm, roll out to your desired shape on parchment paper, keep them on the parchment throughout the baking process. These are rustic tarts, so you do not need to have perfect edges, just the general shape. Roll the dough about 1/8" - 1/16" , don't go any thinner or the dough will tear. If the dough becomes too sticky at any point, stick it back in the fridge for 10-15 minutes.

Assembling the Galette

  • Preheat the oven to 400F. In a small bowl whisk together almond flour, sugar and all purpose flour and set aside.
  • Slice plums into slivers (approx 1/4" wide at the thickest part in the middle). Sprinkle the almond flour mixture onto the center of the dough leaving about 2" around the edges empty. If you made two galettes, make sure to divide the mixture evenly between them.
  • Arrange the plum slices over the flour mixture in any design you choose. Then gently fold the empty edges of the dough over the edge of the plums. Use flour if the dough is sticking to the parchment. If you getting any tears, create a little dough "band-aid" over that spot to prevent leaking.
  • Sprinkle the ⅓ cup sugar over the plums and make sure to get a nice amount sprinkled over the crust too. Cut the butter into very small pieces and place a couple evenly over the plums. Again, if you make two galettes, make sure to divide the sugar and butter evenly between the two.
  • Slide the parchment paper with your assembled galette onto a cookie sheet and bake in the over for 50-60 minutes. The crust should be very golden brown and the plum mixture will be bubbling, there may be some very dark pieces on the parchment paper, that is okay!
  • Remove galette from the oven and brush the whole thing with the jam, including the crust. Let cool and serve!
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