In this plum galette recipe, it combines the extraordinary combination of plum and nectarine flavors caramelized on top of the flakiest crust ever!
What Is a Galette?
Key Ingredients
- All-Purpose Flour: The mighty base of our crust, this flour is going to hold everything together.
- Salt: Just a pinch to wake everything up!
- Granulated Sugar: A touch of sweetness to balance things out
- Cold Unsalted Butter: These little chunks of cold butter are going to create pockets of flakiness in our crust.
- Cold Shortening: It helps make the crust as flaky and perfect as possible.
- Large Egg Yolk: This yolk’s rich and ready to bind everything together.
- White Vinegar: Just a dash, but it’s the secret ingredient that’s going to make everything tender.
- Cold Milk or Water: It brings everything together, hydrates our dough, and gets it ready for action.
- Large Egg with Water: Beaten together, they create the perfect wash for our crust, ensuring it bakes up golden and gorgeous.
Fruity Fiesta – The Plum Galette Filling:
- Plum: Bold, juicy, and not afraid to show off its sweet and tangy personality.
- Nectarine: The sweet sidekick, bringing a velvety texture and a burst of summery vibes.
- Granulated Sugar: Just a sprinkle, because our fruits are already sweet, but we want to highlight their natural sugars.
- Ground Cinnamon: A warm hug of spice, it’s like the sprinkle of autumn on our summer fruits, creating a magical dance of flavors.
How to Make Plum Galette
I saw some gorgeous plums and nectarines at my local grocery store and just knew I wanted to make something rustic and low key. I used my favorite homemade pie dough, which I happened to have in the freezer from a previous pie making frenzy.
Then I just laid thin slices of my plums and nectarines in a decorative spiral shape, sprinkled them with granulated sugar and cinnamon and wrapped up the sides with the excess dough. I brushed a little egg wash on top and placed it in the oven. About 40 minutes later, my gorgeous galette was done, and I had more pride than that animated mouse in “Ratatouille.”
How to Store
- Ensure the galette is entirely cool to maintain its texture.
- Cover with a kitchen cloth and store at room temperature for up to one day.
- Wrap in plastic or foil and refrigerate for up to three days.
- Warm slices in the oven at 350°F (175°C) for 5-10 minutes to retain crispness.
- Wrap tightly and freeze for longer storage; thaw and reheat in the oven when ready to enjoy.
Favorite Pie Recipes
Plum Nectarine Galette
Ingredients
For the Pie Crust:
- 3/4 cup all-purpose flour sifted
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 cup unsalted butter cold and diced into small pieces
- 2 tablespoons shortening cold
- 1 large egg yolk
- 1/4 teaspoon white vinegar
- 1-2 tablespoons cold milk or water
- 1 large egg plus 1 teaspoon water beaten
For the Filling:
- 1 plum pitted and thinly sliced
- 1 nectarine pitted thinly sliced
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
For the Pie Crust:
- To a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend.
- Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from course pea shapes to larger chunks.
- Add one egg yolk and vinegar to crumb mixture and stir around to combine.
- Finally, slowly pour in milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together.
- After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.
To assemble:
- Preheat oven to 375 degrees.
- Roll out cold dough to size of your liking then alternate plum and nectarine slices in a circular pattern to the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.
- Next sprinkle sugar and cinnamon over slices then fold over the remaining pie dough.
- Brush egg wash over dough.
- Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama’s Vanilla Ice Cream if you really want a treat!
Notes
- Ensure the galette is entirely cool to maintain its texture.
- Cover with a kitchen cloth and store at room temperature for up to one day.
- Wrap in plastic or foil and refrigerate for up to three days.
- Warm slices in the oven at 350°F (175°C) for 5-10 minutes to retain crispness.
- Wrap tightly and freeze for longer storage; thaw and reheat in the oven when ready to enjoy.
Carrie Pacini says
Your Nectarine Galette looks wonderful!
Jocelyn (Grandbaby Cakes) says
Wow thank you sooo very much Carrie!!
Dorothy @ Crazy for Crust says
Galette is the best lazy pie. You can eat it with your hands. 🙂 This is so gorgeous Jocelyn!
Jocelyn (Grandbaby Cakes) says
Yes you can eat it with your hands and I totally ate this with mine!
Danae @ Recipe Runner says
I think galettes are some of the prettiest desserts. Sure they are rustic, but hardly lazy looking! The crust is so perfectly golden and I love the purple color of the plums and nectarines!
Jocelyn (Grandbaby Cakes) says
I love the colors in the plums and nectarines too. They just made me smile.
Justine@CookingandBeer says
Ok. So if this is your definition of “lazy,” I have got some serious work to do! Ahh! Jocelyn, this is one of the most stunning galettes I have ever seen. It is truly beautiful, and reflects anything but laziness! I love it, and I am inspired! Pinned!
Jocelyn (Grandbaby Cakes) says
Awww thank you Justine! I am so grateful for your sweet comments.
Pamela @ Brooklyn Farm Girl says
Hearing how early you wake up makes me feel lazy! I’ve always been one to go to sleep late and wake up around later, it’s a habit that I just can’t seem to break! What would make me wake up early though? This galette! YUM!
Jocelyn (Grandbaby Cakes) says
Girl you are like my husband. He is a late bird for sure.
Kathi @ Deliciously Yum! says
I agree – this galette is simply stunning. We have a plum tree in our backyard, and I might just know what to with the plums once they’re ripe 😉
Jocelyn (Grandbaby Cakes) says
You are seriously so lucky to have a plum tree in your backyard!!
Liz @ Floating Kitchen says
It’s beautiful! Doesn’t look lazy at all!
Jocelyn (Grandbaby Cakes) says
I am seriously so glad!!
Kelly - LEFT SIDE OF THE TABLE says
This is gorgeous girl! Rustic is a nice word to mix in, and make you feel like you weren’t just lazy or tired hah! I saw this on social media somewhere today and HAD to check it out. Thanks for sharing Jocelyn! 🙂
Jocelyn (Grandbaby Cakes) says
Awww thanks Kelly. I no longer feel bad about my lazy ways haha.
marcie says
This is seriously gorgeous, Jocelyn! The puff pastry makes it so special, too! 🙂
Jocelyn (Grandbaby Cakes) says
Thanks Marcie!
Laura (Tutti Dolci) says
So gorgeous, love the stone fruit and thyme garnish!
Jocelyn (Grandbaby Cakes) says
Thank you so much Laura!