Take advantage of summer plum season to make this super easy Plum Galette. It’s the perfect dessert for summer gatherings or casual family meals at home.
Flaky pie crust is filled with juicy plums and flavored with warm cinnamon. It’s the perfect transition dessert and with all the plums we have been picking, I see myself making (and eating) a lot of Plum Galette this summer. I love the little tart taste with each bite!
What You Need to Know About Plums
Plums belong to the same family as peaches, nectarines, and apricots, but plums are much more diverse than their stone-fruit cousins. They can be large or small with red, purple, green, yellow, or orange flesh.
Plum trees are genus Prunus (family Rosaceae) and some species can grow to be up to 33 feet tall. Once the flowers drop off the fruit develops. The flesh ripens and the stone or pit forms inside. Plums are in season from late spring to mid-fall depending on where you live.
Health Benefits of Plums
Besides tasting delicious in Plum Galette, plums provide a lot of health benefits. The vitamin C in plums helps your body heal and build muscle and it’s great for your eyes. They are also rich in antioxidants that help fight inflammation. Plums are low-calorie but contain about 7 grams of sugar.
The skin of a plum is edible, so you can cook them without having to peel them. Be sure not to overcook them or the flesh will turn into puree. You can pickle, poach or grill them, turn them into a sauce, make them into dumplings, use them in cakes, the list goes on and on.
Plum season here on the homestead is the perfect chance to share the first recipe of the season.
Plum Galette Recipe
6-8 tart plums and/or pluots, pitted and sliced
1/3 cup (70g) sugar
1/8 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon quick tapioca flour or a tablespoon cornstarch
First, make the pie dough (or buy premade) and let it chill out in the fridge for about 30 minutes to an hour. When it’s ready, take it out of the fridge and roll it out into an 11”-12” circle.
Slice up the plums and mix them with part of the sugar for about 10 minutes to release their juice. Discard the juice and mix the plums with the rest of the sugar and the salt, cinnamon, and tapioca flour (or cornstarch)
Assemble the plum slices in concentric circles, leaving a border with enough crust to fold over. Brush the exposed crust with egg wash and sprinkle generously with turbinado sugar and sliced almonds.
Bake until golden brown, about 30-35 minutes at 400°F.
That’s all there is to it. Easy peasy! Your Plum Galette is ready to eat. Hurry and get a piece because I guarantee it won’t last once your family sees it!
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