Plum Galette

Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt

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Savour the sweet and tangy burst of summer with a delightful Plum Galette. This rustic tart features juicy, ripe plums nestled in a buttery, flaky pastry that’s as easy to make as it is to enjoy. Perfect for showcasing the season's bounty, the galette is filled with a hint of cinnamon and sugar, adding warmth to every bite. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream for a heavenly dessert that’s sure to impress family and friends. Whether it's a weekend treat or a special occasion, this Plum Galette brings comfort and a touch of elegance to your table.

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Ingredients

Pastry

1 ½ cups all-purpose flour

1 teaspoon salt

3 tablespoons sugar

½ cup unsalted butter, chilled and cubed

1 egg yolk, slightly beaten

2 tablespoons cold water

2 tablespoons 35% cream, to glaze

Filling

1 pound ripe fresh plums, pitted and quartered

2 tablespoons brown sugar

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

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Preparation

For filling, combine plums, sugar, lemon zest and lemon juice in medium bowl; toss gently and set aside.

For pastry, place flour, salt, and sugar in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and ice water with machine running, drop by drop until dough comes together. Divide dough into 3 balls. Press each ball into flat rounds; wrap and chill at least 2 hours.

Preheat oven to 375°F. To assemble, roll out each pastry round and transfer to baking sheet. Divide plum filling evenly among rounds, leaving 2-inch borders. Fold pastry up and over filling. Brush pastry with glaze. Bake until crust is golden and juices in centre are bubbling, about 40 minutes. Let cool on baking sheet. Serves 4.