Plum Galette | Free-Form Tart

Plum Galette

Ever since I read an article called ‘The Galette Forgives You’ on The New York Times, I wanted to try my hand at baking one. But since the foodie and I try to eat clean, I had been putting off the idea for a while now… That was until I joined a wonderful group called Baking Partners (managed by Swathi of Zesty South Indian Kitchen), and this month’s challenge was to try our hands on the galette!

Plum Galette

Galette is a term used in French cuisine to designate various types of flat round or free form crusty cakes (source: Wikipedia). I found that the crust tastes like butter cookies (yum!), and the fruit filling, baked in its own juices produces a texture and flavor that is nothing short of marvelous.

Although the original recipe makes a 14 to 15 inch galette, I halved the recipe to make a 7 inch galette (perfect for the two of us). This is in no way a ‘healthy’ recipe, but I guess it is OK to indulge in such delicacies once in a while. 😉

Plum Galette

Plum Galette | Free-Form Tart

  • Servings: One 7-inch Galette (serves 2)
  • Print


For the Dough:

  • All Purpose Flour – 1/2 cup
  • Cake Flour – 1/4 cup
  • Sugar – 1 tablespoon
  • Salt – 1/8 teaspoon
  • Butter – 4 tablespoons, cut into small cubes
  • Ice Cold Water – 2 tablespoons

For the Filling:

  • Plum – 1 whole
  • Sugar – 1/2 tablespoon
  • Corn Starch – 1/4 teaspoon
  • Lime Juice – 1 teaspoon

To Sprinke:

  • Sugar – 1 teaspoon
  1. Add the all purpose flour, cake flour, sugar and salt to a mixing bowl. Add butter to this mixture and using a pastry cutter, cut through the flour mix till it forms a coarse mixture.
  2. To the above mixture, slowly add ice cold water one tablespoon at a time, and combine to form a dough.
  3. Place the dough on a lightly floured surface and roll it with your fingers to form a smooth dough ball.
  4. Cover the dough with cling wrap and place it in the refrigerator for an hour.
  5. Meanwhile, cut the plum into two halves, and slice each half into 1/4 inch slices.
  6. Place the plum slices in a mixing bowl and add the sugar, corn starch and lime juice. Mix and keep it aside.
  7. Preheat the oven to 375°F . Line a baking tray with parchment paper.
  8. Take the dough out of the refrigerator and on a lightly floured surface, roll the dough into a 7 inch circle (approximately).
  9. Making sure to leave a 2 inch border, place the plum slices in a pattern of your choice.
  10. Fold the border little by little, pleating it as you go along. Once done, press the pleats slightly to make sure they are formed well.
  11. Sprinkle sugar on top of the galette and bake at 375°F for 30 to 40 minutes, or until the pastry is golden brown in color.
  12. Once done, leave the galette on the pan for 5 minutes, and then place it on a cooling rack for it to cool down further.
  13. Slice and serve with whipped cream for a richer dessert.

Nutrition Per Serving*: Calories – 407; Fat – 22 grams; Protein – 4 grams; Carbs – 48 grams; Fiber – 1 gram


  • Recipe for galette crust provided by Suja of Kitchen Corner.
  • For a larger galette (14 to 15 inches), just double the quantities of the ingredients.
  • The filling can be made out of any fruit of one’s choice.
  • The original recipe suggests baking at 350°F for 20 minutes, but baking at 375°F for 40 minutes worked for me.
  • *Nutritional information from MyFitnessPal

I am sharing this at Angie’s Fiesta Friday #87 | Full Plate Thursday | Thursday Favorite Things | Showcase Your Talent Thursday | Pin Junkie Pin Party | Foodie Friends Friday


15 thoughts on “Plum Galette | Free-Form Tart

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