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

Ingredients

• 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

1. Preheat oven to 425 F
2. Slice and pit the plums into wedges, not to thick but about the same size.
3. 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.
4. 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.
5. 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.
6. 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:

• Tart Plum Pie
• Savory Plum Sauce
• Fruit Leather
• Scottish Cock-a-Leekie Soup