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Plum Galette

This rustic dessert is delicious, easier and quicker to make than any other dessert. With this as your basic recipe, you can use any other fruit you like. This time I used a small variety of plums we picked ourselves called “wild plums”, typical of California. Having some ready-made frozen dough is a lifesaver, all you need to do is roll it out, cut up the fruit and bake. As simple as that!

If you try out this Plum Galette, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Plum Galette


For the dough:

  • 175 grs all-purpose flour
  • 1 tbsp sugar
  • 1 pinch of salt
  • 100 gr unsalted cold butter, cubed
  • 2-3 tbsp ice cold water

For the filling:

  • 700 gr plums (or pears, peaches, blueberries, apples, etc.)
  • 2 tbsp cornstarch 
  • 1/2 cup sugar
  • 2 tbsp lemon juice


  • For the crust: Rub together flour, salt, butter and sugar until the mixture is crumbly. Gradually add ice cold water to form the dough. Do not knead. Wrap in plastic wrap and chill for 30 minutes.
  • For the filling: Mix fruit, cornstarch, sugar and lemon juice and reserve.
  • Preheat oven at 190°C/370°F. Roll out the dough into a circle on parchment paper (or on a floured surface) and place it on a baking sheet. Place the peaches in the center leaving a 1-inch border. Fold up the edges of the dough around the filling, and gently pleat to seal. Brush the edges with egg wash and sprinkle with sugar. Bake for 25-30 minutes until it is bubbly and the edges are golden. Serve warm with whipped cream or an ice cream scoop.
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