Plum Galette

This plum galette is a perfect, no-fuss dessert recipe that you can make for dinner parties and special occasions. The crust is flaky, and the sumac-almond topping adds a savory note to balance out the sweetness of the plums.

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• Why this recipe works
• Ingredients
• Instructions
• Serving Suggestions
• 📖 Recipe
• 💬 Comments

Why this recipe works

This easy dessert comes together in a few minutes and works with any type of stone fruit, so feel free to try different combinations.

Ingredients

You can make this galette with any seasonal fruit, which will be just as delicious. The only equipment you need is a rolling pin, a pie dish, and a pastry brush. 

The only special ingredient you'll need is an almond meal (pressed almonds), which you can find at the grocery store or make at home by pulverizing raw almonds in your food processor until they are fine but not oily.

• ¼ cup ground almonds
• ¼ sugar
• 1 tablespoon sumac
• 1lb sliced plums, preferably with some skin still attached, but not necessary
• 1 egg for egg wash \

Instructions

Heat oven to 425°F. Position rack in the lower third of the oven (if you don't have one that accommodates your baking sheet). 

Slice plums in half and then slice each half thinly. Add almonds and sugar to a food processor and pulse them until they are a grainy sand texture. Move almond meal to a small bowl, add sumac, and combine. 

Roll out your dough onto a floured work surface into a 12-inch round about ⅛-inch thick. Transfer carefully onto parchment paper–lined rimmed baking sheet by gently placing it atop parchment paper. Then move both onto another piece of parchment paper laid atop another rimmed baking sheet. 

Cover the bottom of the galette dough with the sugar, leaving a 2-inch perimeter all around. Then add plums, fanning them out in a pattern of your choosing. Make sure there is a little space between the plums. Start from the center and fill in with plums in the inner circle created by your almond meal. 

Starting at one edge, fold that 2-inch perimeter over so that the edge is resting against the fruit. Work your way around the girl until all of the dough is folded over. 

Transfer the second piece onto the same size parchment paper as the first piece. Be careful not to shift either too much during the transfer because they will most likely stick together slightly -

Using a pastry brush spread beaten egg white along the outer edge where the crust meets the rimmed baking sheet. Add a sprinkle of the almond meal sugar to top of that. Place in the oven for 40 minutes or until the crust is golden brown and the middle is set. 

Serving Suggestions

Serve this galette with your favorite ice cream, whipped cream, or crème fraîche. I like to serve mine with vanilla bean ice cream (or another flavor) and a generous dollop of whipped cream. 

If you have berries handy, they're delicious too! Toasted almonds are also an excellent addition—they make the plate look fancy.

I hope you enjoy this recipe! The galette is best served warm with vanilla ice cream. It tastes great cold with your morning cup of coffee.