- 1 cup AP flour (or sub spelt or Einkorn) more for rolling out
- 1/3 cup buckwheat flour (or use same flour above)
- 2–3 tablespoons Sugar. (Use 3 if plums are not fully ripe and juicy)
- 1 teaspoon salt
- 10 tablespoons cold butter, 1 stick plus two tablespoons, cubed
- 1/4–1/3 cup ice water (lesser is better)
- 1 1/2 lbs plums ( see notes for really ripe)
- 1/2 cup sugar
- 2 tablespoons flour (or cornstarch)
- pinch salt
- 1/4 teaspoon 5-spice or cardamon,(optional)
Make the Galette Dough:
- Place both flours, salt and sugar in a food processor. Pulse until combined. Add the cubed butter. Pulse repeatedly until it becomes like coarse sand.
- Turn the food processor on, and add the water a little at a time… and just add water until the dough clumps into a shaggy ball. Turn it off and place galette dough on a well-floured piece of parchment paper large enough to roll the dough out.
- Divide into 3-4 balls, flatten them and place them on top of one another. Flatten into a one-inch thick disk (6 inches wide) Wrap it up and refrigerate 40 minutes or up to 3 days.
Preheat oven to 375F
Remove the dough from the fridge, unstick it, re-flour the parchment (well) and roll it out on the parchment, from the middle outwards, turning, rolling into a 13-14 inch round. You really want to make sure there is a little flour under those outer edges.
To get a cleaner edge, fold an 1/8 of an inch up. ( See photo.) Spread out 2-3 tablespoons flour over the crust to soak up juices. (See photo.) Place the whole thing, parchment and all, on a sheet pan and if possible, stick it in the fridge. If not possible, then work quickly. 😉
Mix the filling: Cut plums in half and cut into 1/2 inch thick wedges. If your plums are extra juicy, you may need to just cut them away from their pits, on their side on a cutting board. Just do the best you can. If your plums are extra juicy ripe, falling apart plums- see notes.
Place in a bowl, toss with the sugar, salt, flour and optional spice.
Spoon into the center of the floured-coated galette dough. Create rough folds in the dough- see photos, bringing all the edges up before folding to one side and pinching. Give a little shake letting the plums settle into those edges. Arrange the top to your liking.
Bake on the middle rack until golden and bubbling, 40-50 minutes, checking at 30 minutes and rotating if need be. Get the crust deeply golden.
Let cool on a wire rack for 20 minutes, before serving.
Serve with ice cream. 😉
If your plums are extra juicy and difficult to cut – do not mix them in the bowl with the flour and sugar they will disintegrate. You want to handle them as little as possible. Sprinkle the galette dough with 3-4 tablespoons flour and 1/4 cup sugar. Some folks add ground almonds (3 tablespoons) here to help mop up the juices even more. Spoon the plums in the center leaving 2-3 inches on the edge. Sprinkle with the remaining 1/4 cup sugar, pinch salt and optional spice. Fold edges up and continue with the recipe.
If you are one that likes using less sugar than called for in desserts, but end up with an overly tart, galette, pour a little maple syrup over the baked tart to help mitigate the tartness.
- Serving Size:
- Calories: 315
- Sugar: 24.2 g
- Sodium: 294 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 43.8 g
- Fiber: 2.2 g
- Protein: 3.4 g
- Cholesterol: 38.2 mg
Keywords: plum galette, plum tart, plum crostata, plum dessert recipes, plum recipes, buckwheat crust, buckwheat galette,