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Jump to Recipesimple plum tart recipe
It’s the time of year for summer fruit galettes. This rustic plum galette recipe with raw honey served warm with melty vanilla ice cream is serving us everything we need right now.
This recipe is so simple and easy. It’s dough, plums and honey – that is it! You can make your own pastry dough with my simple recipe below or you can buy pre-made pastry dough from the store. Absolutely no shame in that!
We are obsessed with camping, so any time I get the chance to be camping, even when its just in the back yard cooking a recipe, I am always excited about it. I have written some tips for cooking this wood-fired but always also instruct for indoor cooking in the conventional oven.
Step-by-step instructions and a video tutorial live below for this rustic plum galette recipe.
This dessert galette is subtly sweet, tart, buttery, melty and soft. A gorgeous and fun to eat dessert that will impress you and anyone who has the pleasure of sharing it with you.
Ingredients:
- Pastry dough (simple recipe below or use pre-made pastry dough from the freezer section in the market)
- 4-6 plums
- 1 tablespoon raw honey
- Vanilla ice cream
- Optional: mint or basil for garnish
Simple pastry dough for galette:
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
Galette dough recipe:
In a mixing bowl, whisk together the flour, sugar, and salt.
Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still have some visible small chunks of butter, as this will make the galette dough flaky.
Gradually add the ice water, one tablespoon at a time, and mix gently with a fork until the dough starts coming together. Be careful not to overwork the dough; stop mixing as soon as it starts to hold together.
Turn the dough out onto a clean, floured surface. Gently knead the dough a few times to bring it together into a ball. Flatten the dough slightly to form a disc shape.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to let it rest and firm up. This step is crucial for the best texture in your galette crust.
summer fruit galette recipe
Instructions for plum galette:
Make the pastry dough and chill in the refrigerator before use. If making the plum galette with pre-made pie crust dough, store it in the refrigerator until use. If frozen, thaw and then refrigerate.
Slice the plums 1/8 inch thick with a mandolin of knife.
Place your pastry dough in between two pieces of plastic wrap and roll out to 1/8 inch thick into a large circular shape. This will feel like a little bit of hard work since the dough is so cold and hard, but do not let the dough warm up before rolling out or it will be a sticky mess to transfer. Remove one side of the plastic wrap and place that side onto a large sheet of parchment paper, then remove the top piece of plastic. If you’re using a cast iron dutch oven for outdoor fire cooking like I did, transfer to the dutch oven. If you’re cooking inside, place on a baking sheet.
Arrange the plums in a circular fashion, starting from the center and working your way to the edges, but stop 1-2 inches from the outside.
Fold the outer edges of the dough over the plums. As you make your way around the perimeter, pinch the dough together to seal it in place.
Cook in the oven at 350°F for 25-30 minutes or until the edges of the pastry dough are turning golden brown.
Tips for wood-fire cooking. Set up your tripod and hang the cast iron dutch oven from the chain at a height over the coals that you only stand your hand held for 4-6 seconds. Then shovel some coals onto the lid. You can even place 1 or 2 small burning logs or some kindling to keep the coals burning and hot for the duration of the cook. Cook 30-40 minutes. Use fire-gloves to handle the hot lid.
Enjoy this fruit galette made with puff pastry.
Notes: I cooked my galette over the fire(shown in pictures and video tutorial below). This is the equipment shown.
plum galette with puff pastry
Fruit galette variations of the classic French plum tart recipe:
- Plum and raspberry galette
- Plum almond galette
- Plum blackberry galette
- Plum ginger galette
- Plum and peach galette
- Plum and apple galette
- Plum and blueberry galette
I hope you enjoyed this easy plum galette recipe. If you like this dessert, check out a few more:
Chocolate chip strawberry wood-fired cookies
Rustic Plum Galette Recipe
Ingredients
- Pastry dough (simple recipe below or use pre-made pastry dough from the freezer section in the market)
- 4-6 plums
- 1 tablespoon raw honey
- Vanilla ice cream
- Optional: mint or basil for garnish
Instructions
- Make the pastry dough and chill in the refrigerator before use. If making the plum galette with pre-made pie crust dough, store it in the refrigerator until use. If frozen, thaw and then refrigerate.
- Slice the plums 1/8 inch thick with a mandolin of knife.
- Place your pastry dough in between two pieces of plastic wrap and roll out to 1/8 inch thick into a large circular shape. This will feel like a little bit of hard work since the dough is so cold and hard, but do not let the dough warm up before rolling out or it will be a sticky mess to transfer. Remove one side of the plastic wrap and place that side onto a large sheet of parchment paper, then remove the top piece of plastic. If you’re using a cast iron dutch oven for outdoor fire cooking like I did, transfer to the dutch oven. If you’re cooking inside, place on a baking sheet.
- Arrange the plums in a circular fashion, starting from the center and working your way to the edges, but stop 1-2 inches from the outside.
- Fold the outer edges of the dough over the plums. As you make your way around the perimeter, pinch the dough together to seal it in place.
- Cook in the oven at 350°F for 25-30 minutes or until the edges of the pastry dough are turning golden brown.
