This peach plum galette has a crispy and flaky pie crust with a peach and plum filling that gets sweet, juicy, and jammy when baked. It's best served while warm and topped with a scoop of classic vanilla or seasonal blackberry ice cream.
Galettes are my favourite way to use up seasonal fruits in a quick and satisfying pastry. Galette dough is a flaky and buttery pie dough that can be made in big batches and frozen to use any time. You just need to thaw the dough in the fridge overnight, roll it out, fill it with fruit, and bake! We had an abundance of plums this season along with some leftover peaches so this was the perfect way to use them up.
The smell and taste of a just-baked warm stone fruit galette is the most comforting feeling ever. The fruit filling gets soft and jammy with bubbling juices while the crust becomes crisp and flaky. And of course, you have to top it with a scoop of ice cream of your choice. I served this peach plum galette with a scoop of blackberry cassis ice cream and it was the perfect late Summer, early Fall dessert combination.
How to make a peach plum galette
In a mixing bowl, stir together flour and salt.
Add in butter and toss to coat in flour. Press the butter pieces between your thumb and side of your index finger to smush into small pieces. You want the butter pieces to vary between pea-sized and coin-sized and all coated in flour. Work quickly to keep the butter cold.
Make a well in the middle of the flour and pour in ice cold water. Mix the flour into the water until it forms a shaggy dough that is quite dry but holds together when pressed.
Turn the dough out onto a sheet of plastic wrap. Press dough together with your hands and fold it onto itself a couple of times until it comes together. Shape dough into a flattened disc, wrap with plastic wrap, and chill in the fridge for at least 1 hour or preferably overnight.
Let dough sit at room temperature for 10-15 minutes before rolling. Line a baking sheet with parchment paper and slice up your peaches and plums while you wait.
On a floured surface, roll dough out to about ⅛" thick, lifting and turning the dough occasionally so that it doesn't stick to the counter. Carefully transfer the dough onto your lined baking sheet.
Arrange your peach and plum slices in the middle of the dough, leaving a 2" border around the edges empty. In a small bowl, stir together 1 tablespoon of turbinado sugar and cinnamon. Sprinkle mixture over the filling.
Fold over the edges of the dough, overlapping where needed. Chill the assembled galette in the fridge for 10 minutes to firm up. Preheat the oven to 400°F while you wait.
Right before baking, whisk the egg and use a pastry brush to apply the egg wash to the galette dough. Sprinkle dough with a few pinches of turbinado sugar.
Bake galette for 40-45 mins or until the filling is bubbling and crust is golden brown. Serve galette while warm with a scoop of ice cream.
Tips for working with buttery galette dough
- Always keep your butter cold and prevent handling the dough too much to prevent the buttery from melting. Firm layers of butter in the pastry is what makes a flaky galette dough when it’s baked.
- Don’t knead or work the dough too much to prevent too much gluten formation which will result in a tough pastry.
- Don’t skip the chilling time after you’ve made the galette dough and and before baking the galette. The pastry needs the time to firm up for the best results.
- If you can, roll out the dough on a cold counter or marble slab and with a marble rolling pin to keep the pastry cool while you’re working with it. If you need to, you can always transfer your dough onto a cutting board at any point in the rolling and assembly process and chill it in the fridge if it gets too soft.
- Roll out your dough on a well-floured surface and lift and turn the dough occasionally while rolling to keep it from sticking to the surface.
- Transfer your rolled out dough onto a sheet of parchment paper and/or on a baking sheet before filling it with fruit. It’s much easier to move around before the galette is assembled.
Frequently asked questions
Plum galettes are best eaten on the day they are baked but you can store them wrapped at room temperature for up to 2 days.
You can freeze an unbaked galette by wrapping it well and freeze for up to 1 month. Bake the galette straight from the freezer and add a bit of extra baking time to get the crust golden brown.
Galette dough needs time to chill in the fridge so you can absolutely make the dough ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months. You can also assemble an unbaked galette and store it in the fridge for 1 day or freeze for up to 1 month before baking.
Other pie recipes to try
Peach Plum Galette
Ingredients
- 170 g all-purpose flour
- ¼ teaspoon salt
- 115 g unsalted butter, cold and roughly cubed
- 60 g ice cold water
- 10 small plums, sliced thinly
- 1 peach, sliced thinly
- 1 tablespoon turbinado sugar, plus extra for sprinkling
- ½ teaspoon ground cinnamon
- 1 egg, for egg wash
Instructions
- In a mixing bowl, stir together flour and salt.
- Add in butter and toss to coat in flour. Press the butter pieces between your thumb and side of your index finger to smush into small pieces. You want the butter pieces to vary between pea-sized and coin-sized and all coated in flour. Work quickly to keep the butter cold.
- Make a well in the middle of the flour and pour in ice cold water. Mix the flour into the water until it forms a shaggy dough that is quite dry but holds together when pressed.
- Turn the dough out onto a sheet of plastic wrap. Press dough together with your hands and fold it onto itself a couple of times until it comes together. Shape dough into a flattened disc, wrap with plastic wrap, and chill in the fridge for at least 1 hour or preferably overnight.
- Let dough sit at room temperature for 10-15 minutes before rolling. Line a baking sheet with parchment paper and slice up your peaches and plums while you wait.
- On a floured surface, roll dough out to about ⅛" thick, lifting and turning the dough occasionally so that it doesn't stick to the counter. Carefully transfer the dough onto your lined baking sheet.
- Arrange your peach and plum slices in the middle of the dough, leaving a 2" border around the edges empty. In a small bowl, stir together 1 tablespoon of turbinado sugar and cinnamon. Sprinkle mixture over the filling.
- Fold over the edges of the dough, overlapping where needed. Chill the assembled galette in the fridge for 10 minutes to firm up. Preheat the oven to 400°F while you wait.
- Right before baking, whisk the egg and use a pastry brush to apply the egg wash to the galette dough. Sprinkle dough with a few pinches of turbinado sugar.
- Bake galette for 40-45 mins or until the filling is bubbling and crust is golden brown. Serve galette while warm with a scoop of ice cream.
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