This easy three plum galette graced our late summer table and will likely make a fall comeback as a pear version. Galette is a Frenchie word describing a variety of flat freeform flakey, crusty desserts. Crusts can be made with puff pasty or pie crust or somewhere in between. I always have a box of puff pastry on hand from baked brie with honey and garlic (self, why no blog post?); top pie crusts, empanadas, beef wellington (on my list!) and caramelized onion tart.
Don’t worry if it is not perfectly rectangular or round or the rolled edges are a bit wonky – call it rustic and take its photo. See below. You can also make them individual portions, like this Bon Appetite idea, using a knife or cookie cutter. Key with puff pastry is working fast so it doesn’t warm up to much. You could also make puff pastry from scratch – never attempted, best left for LeCB chef extraordinaires.
I promise I am done with plum recipes for the year. Pin this away for next year or for inspiration with whatever is seasonal.
Plum Fruit Galette
- Approx. 1 lb of plums, I used three colors for flare! Or apples, pears, berries etc.
- 1 sheet of prepared puff pastry, defrost according to package, about 14 ounces, but this doesn’t need to be exact
- 1-3 tablespoons of honey for drizzling
- Fresh thyme or rosemary or basil or mint – depending on your taste and fruit.
- Sea Salt
- 1 T Olive oil
- Optional; beaten egg white with water or cream to brush on edges to help brown
- Preheat oven to 425 F
- Slice and pit the plums into wedges, not to thick but about the same size.
- Unfold/roll the puff pastry sheet onto a piece of parchment paper on the counter. Fold or roll over the edges all the way around OR run a knife around the edge about ½ inch in, without cutting through. This will allow it to ‘puff’ up and make a border. It never works all that well for me.
- Brush the pastry with the olive oil, lay down the plum slices. Top with herbs and drizzle with honey. You can warm the honey up a tad so it drizzles easier and faster.
- Bake 25-35 minutes until brown and fruit is soften with some carmelization. Suggest rotating the pan part way through if your edges are browning up equally.
- Sprinkle with salt sparingly before serving. Goes great with ice cream! (but what really doesn’t…)
You can make a lot of modifications to this recipe, could spread jam lightly on the pastry instead of olive oil and pair with a different fruit or savory item, add spices like nutmeg or cinnamon. Sprinkle with sugar, play around with herbs etc. Enjoy!
Other Plum Ideas: