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Plum Galette

Posted by Elise on Aug 13, 2007

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We've got plums coming out the wazoo at the moment. Every time I mention a potential plum recipe my mother's eyes light up with what appears to be frantic joy; she can't give them away fast enough and she's tired of making plum freezer jam (20 pints and counting). Unfortunately, the plums required for this recipe hardly put a dent in her inventory; little more than a pound is needed. But this rustic plum tart (also called a galette) is bright and delicious, and a great way to put some extra plums to work. With different varieties of plums, some raisins, and pecans all adding to the mix, every bite has a slightly different flavor, all good. We even threw in a few tart pluots for added measure.

Plum Galette Recipe

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The amount of sugar needed depends on the tartness of the plums. If all you have are fairly ripe, and therefore fairly sweet, plums, use a little less sugar and add a little lemon juice.

Ingredients

1 recipe pate brisee pie crust
6-8 tart plums, pitted and sliced (about 1 1/4 pounds net)
1/4 cup raisins (preferably golden)
1/4 cup chopped pecans
Zest from one lemon
2 Tbsp flour
1/2 cup sugar

Method

1 In a medium sized bowl, gently toss the plum slices with the raisins, pecans, lemon zest, flour and sugar.

2 Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.

Makes six servings.

Indexed: Galette, Plum, Rustic Tart, Tart

25 Comments

Elise,

What's "freezer jam"? Is it regular jam just frozen instead of the pain of canning?

Thanks! And great site - I visit often!

Posted by: Phil on August 14, 2007 3:54 AM

Lovely looking galette, I'm going to have to wait for plums to come back into season but when they are, this will be on my list of things to use them for!

Posted by: Ellie on August 14, 2007 4:33 AM

Just gorgeous. Plums always make me think of Rand. I don't know anyone else who loves them quite as much as he does.

Posted by: Kalyn on August 14, 2007 6:29 AM

Simply Stunning! I want a bite!

Posted by: startcooking on August 14, 2007 6:35 AM

Such a beautiful galette! I made a very similar rustic apricot tart few weeks ago, and am keenly waiting for the local plums to ripen, so I could make it again!

Posted by: Pille on August 14, 2007 7:11 AM

Oooh, looks tasty. I used most of the apricots and plums you gave me as ice cream, maybe that's the destiny of these plums as well?

Posted by: Garrett on August 14, 2007 8:08 AM

Hi Phil - freezer jam is regular jam that wasn't prepared with all of the precautions you take for making shelf-stable jam. So, it is jam that you have to keep in the freezer to store. My mom makes tons every summer by heating plum slices and sugar in a big pyrex measuring cup in the microwave until they are syrupy, and then pours them out into jars.

Posted by: Elise on August 14, 2007 8:59 AM

I have to say that is the most appealing looking galette I've seen in a long time. I usually find galettes disappointing- not as good as pie, nor as nice as a tart, but your version may convince me to try again.

Posted by: Mercedes on August 14, 2007 10:25 AM

I remember your mom telling me about the freezer jam. How long does it keep, because I will be more than happy to take some of those plums off of your hands again. Ha ha. ;)

Posted by: Garrett on August 14, 2007 12:31 PM

Hi Garrett - Hah! You are welcome to come over again and get some more while they last. As for the freezer jam, we have some that are 2 or 3 years old and are perfectly fine when defrosted. But those are also kept in our deep freeze freezer, which stays pretty cold.

Posted by: Elise on August 14, 2007 3:32 PM

Oooh, I love plum desserts, one more good one to try - and so pretty, too! Would this recipe also work with nectarines and berries, or do you think they have too much liquid?

Posted by: Claire Fontaine on August 14, 2007 7:22 PM

What is a wazoo?
I want one.
Charlotte
x

Posted by: Charlotte on August 14, 2007 11:51 PM

Hi Claire - I think it should work fine with berries and nectarines. If you let the fruit sit in the sugar flour mixture for 10 minutes or so and too much liquid is released, you could drain some of the liquid before forming the tart.

Hi Charlotte - Great question about wazoo. I have no idea where the phrase originated. I even tried looking it up in Google and only found what I already knew, that it's an idiomatic expression meaning to "having too much" or "in excess".

Posted by: Elise on August 15, 2007 12:08 AM

Hi ! Just want to know why you have called this fruit pie a "galette" ? As far as I know a "galette" is plain and flat, made with flour, eggs, sugar, butter and milk... and that's all ! :-)

Posted by: julien on August 16, 2007 12:36 AM

I make freezer jam every year-have for eons. The most important feature of freezer jam (aside from the ease of making it) is the taste. Because the fruit doesn't get boiled to death, you can still taste the ripeness of the raspberries, strawberries, etc. If you've never made it and want to give it a try, buy a box of powered pectin (Sure Jell); the sheet inside the box gives directions. Follow exactly and you'll have no problem and will have a freezer full of delicious flavorful jam for quite awhile. The only variety I've had trouble with is peach, because peaches have so little natural pectin. The Sure Jell recipe never sets for me, but my husband adores the peach "sauce" that results from following the recipe. (If anyone has a solution I'd love to hear it.)

Posted by: Paula on August 16, 2007 5:13 AM

Hey Elise, I love your site and often link to it from my food blog.
This plum recipe looks exquisite-- do you think one could just take the filling and put it in a regular pie crust?

Posted by: Lindsey on August 16, 2007 6:49 AM

Hi Julien - Actually, the end result here was much flatter than it looks in the photos. Although this is probably another instance of the Americanized meaning of a French word, "galette" is often used to describe a rustic tart prepared this way, with the edges of the pastry folded over the filling. That said, I probably do have a little more filling than what would normally be in a galette.

Hi Lindsey - Given that the crust recipe I give here is a pie crust recipe, I would say, sure, try it out with a regular pie crust in a pie tin. Let us know how it works out. You might need to increase the amount of filling.

Posted by: Elise on August 16, 2007 8:31 AM

I have had a plum galette recipe on my table for about two weeks and still haven't gotten around to making it. Why? Yours looks scrumptious, and I love the addition of raisins and pecans.

Posted by: Susan from Food Blogga on August 16, 2007 4:34 PM

I'm sure I'm not the only one who would order one of those 20 pints of plum jam through the mail. Your mom has the makings of a summer business there!

Posted by: Kaya on August 18, 2007 1:11 PM

I'm busy makning that plum galette right now. I'm taking a break while my pastry dough rests. I plan to take it to a pot-luck picnic late this afternoon. I am keeping my fingers crossed that it looks half as good as yours.
As a side note, I had no idea what I was going to do with the sack of plums someone left on my doorstep while we were out. Then I found your recipe waiting in my e-mail box.

Posted by: Espahan on August 18, 2007 2:37 PM

Your galette looks delicious! I love plums, I can only dream of having so many! :)

Posted by: Amy on August 18, 2007 7:17 PM

Elise,

Super success. Everyone raved over the fresh baked Plum Gallette. It was so easy and it looked as good as it tasted. There was not crumb left to bring home. I'm making this again soon.

Posted by: Espahan on August 18, 2007 8:01 PM

Elise -

I live in Switzerland and it is plum season here! I made this yesterday and it turned out delicious and actually looked like the picture! I didn't have peacans so I used walnuts instead....my Swiss hubby loved the combination. I love your site and will be making the popcorn tonight!

Posted by: Eve on August 22, 2007 10:21 AM

Hi Elise,
This looks excellent, and I noticed you have several galette recipes of similar sorts. Do you think it might be possible to use an apple pie filling for this galette instead? Also, do you think it'd be possible to make a bunch (maybe 4) of mini galettes instead of one large one? I would expect the baking time would change a tad.

Yes, an apple filling would work for this galette, and mini galettes would work too. ~Elise

Posted by: Evelyn on May 9, 2009 9:00 AM

Do you think this filling would work just as well as a pie or tart?

Yes, but if you are making for a pie you will probably want to double the filling ingredients. ~Elise

Posted by: Lily on June 10, 2009 12:13 PM

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Plum Galette Recipe