Guys, we’re in the thick of plum season. It may not be as flashy as strawberry season, or as popular as pumpkin season, but it’s definitely not to be missed! Plums are a fruit that I’ve just recently begun to appreciate. To be honest, I was a little hesitant to try them, but once I did I discovered that they’re not far off from one of my favorite fruits – the nectarine. If you’re hesitant to try plums, this Shortcut Plum Galette would serve as the perfect introduction. Warm, flaky, sweet and a little bit tart, it is sure to win you over!
There are several different varieties of plums. I prefer the smaller, sweeter red plums for eating fresh and I opted for the bigger, more tart black plums for this galette. Since you’re adding sugar to the plums before baking, black plums are the ideal choice to get that not-too-sweet/not-too-tart flavor that you want.
What makes this recipe such a shortcut is that it uses store-bought pie dough for the crust. I know some of you are die-hard homemade pie crust enthusiasts who wouldn’t dream of using store-bought dough, and that’s totally ok! Feel free to make your own pie crust and just use the filling portion of the recipe. For the rest of you, this will save a lot of time. In fact, you can freeze the rolls of dough to have on-hand if unexpected visitors show up to your home. This dessert is fast, easy, and fit for company – all elements of a good emergency dessert.
The key to a good galette is not pushing the filling too far out from the center. You want to have that big, nice ring of dough around the outside, so be mindful about how much overlap you want as you’re distributing the filling. I like to serve this at room temperature with a little whipped cream, or warm from the oven with vanilla ice cream. Whatever you choose, this Shortcut Plum Galette will definitely make you remember plum season next year! Enjoy!
- 1 round of refrigerated pie crust dough
- 3 ripe black plums, pitted
- 1 tablespoon all-purpose flour
- 1 tablespoon plus 1 teaspoon sugar
- 1 egg
- Preheat oven to 425 degrees.
- Unroll pie dough onto a baking sheet lined with parchment paper.
- Slice plums to desired thickness.
- Place sliced plums in a large bowl.
- Add flour and 1 tablespoon sugar to the plums and toss until the slices are evenly coated.
- Layer the plums on the pie crust starting from the center and moving out toward the edges. Make sure to leave enough room around the edge to fold the dough over on top of the plums.
- Fold the edge of the dough over the plums, pleating as you go to create a rustic circle.
- In a small bowl, lightly beat the egg.
- Brush the egg over the ring of crust and then sprinkle the crust with the remaining teaspoon of sugar.
- Bake for 18 - 23 minutes or until the crust is golden brown and cooked through.