Italian Plum Galette

Italian Plum Galette | Serious Crust
Italian Plum Galette | Serious Crust
Italian Plum Galette | Serious Crust
Italian Plum Galette | Serious Crust

There is a tree outside of our house. Technically it’s in our neighbor’s yard, but much of it hangs over the winding pathway that leads to our front door. It’s a plum tree. Or a prune tree. You see, I’m not totally sure what the difference is. I think all prunes are plums, but not all plums are prunes. So maybe they’re prune plums. Right?

It’s funny actually, because when I was growing up outside of Seattle, my neighbors had a plum tree. And they told us we could pick as many plums as we wanted, I think mostly because they felt bad that the plums would fall and rot in our driveway. But my sisters and I used to go out in the driveway and fill up bowls and bowls of plums. We’d snack on them, bake with them, and make plum chutney. So I think I have a soft spot for plum trees in neighbors’ yards.

Either way, there’s a plum tree, and the plums are small and oblong, and when you cut them open, they still look kind of green even when they’re ripe. And all summer, I waited. I waited until their skins turned from green to purple, for their flesh to soften. And then I waited for Jonah to be home so that he (and his 6’6″ self) could pick them for me. I don’t do ladders.

I planned a plum galette. Simple, rustic, pretty even. I made a whole wheat crust, I ground almonds to spread in the bottom, and I even spread the plum slices in those lovely concentric circles. It was nice. It was summery. And it tasted pretty darn good.

Italian Plum Galette


Galette Dough

1 1/2 cups AP flour
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 tbsp granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into chunks
4 tbsp vegetable shortening, preferably cold, cut into chunks
1 egg yolk
1/2 tsp white vinegar
1/4 cup ice water (plus more if needed)

Plum Filling

1/4 cup almonds (or 1/4 cup ground almonds)
2 tbsp granulated sugar
2 tbsp AP flour
14-18 Italian plums OR 6-7 regular plums cut into 1/2 inch slices
zest of 1/2 lemon
3 tbsp brown sugar


Galette Dough

To make the dough, mix the AP flour, whole wheat pastry flour, salt, and sugar in the bowl of a mixer with the paddle attachment. Add the butter and shortening, and mix until the biggest pieces of butter are no larger than a pea. In a small bowl, combine the egg yolk, vinegar, and 1/4 cup of ice water. Drizzle this mixture over the flour and butter mixture by the tablespoon. Mix until combined and the dough comes together. If the dough is too dry and doesn’t come together, add more ice water by the tablespoon. Collect the dough, form it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes and up to two days.

Plum Filling

Preheat your oven to 400° F. Line a baking sheet, preferably rimmed, with parchment paper. In a food processor, combine the almonds, granulated sugar, and AP flour and process until you’ve got a coarse meal. If you’re using ground almonds, simply combine it with the granulated sugar and flour in a bowl. Set almond mixture aside.

In a bowl, combine the sliced plums, lemon zest, and brown sugar, tossing to coat evenly. Set aside.

Remove your dough from the fridge. On a lightly floured surface, roll out your dough to a 14-16 inch circle about 1/8 inch thick. Transfer the rolled out dough to the parchment lined baking sheet. Spread almond mixture in the center of the dough, leaving a 2-inch edge all the way around. Pile your plums and their juices on top of the almond mixture (or gently arrange them in concentric circles), and then gently fold up the edge of the dough over the plums. Bake for 35-45 minutes, until the plum filling is bubbling and the edges of the galette crust are golden brown.

Allow to cool for at least an hour before digging in. I recommend topping with ice cream (I think cardamom would be good if you can get your hands on it) or fresh whipped cream. Enjoy!