plum galette

Ripe sliced plums, crisp grapes, and toasted walnuts are wrapped in a simple, flaky pie crust and brushed with honey in this rustic French plum galette tart.

Plum Galette with Grapes and Walnuts

(6 1/2 oz) all-purpose flour

sugar

tsp table salt

cinnamon

tsp orange zest, (optional)

water

walnuts

lb green grapes

tbsp rum

cornstarch

----------------

tbsp honey

I have made this crust according to the same directions as my easy, flaky pie crust recipe. If you need more detail and images of the crust, please visit that post.

Measure out the flour into a bowl. Transfer 2/3 of the flour to a food processor. (Leaving about 2 oz behind in the bowl.)

Add the sugar, salt, cinnamon, and zest to the processor and pulse once or twice to combine.

Add the butter and process the butter and flour until there is no dry flour and they completely combined and starting to clump.

Break up the clumps and add the remaining flour to the processor. Pulse a few times, until the dry flour has broken up the dough.

Transfer the dough to the bowl. Add the water and use a spatula to mix and fold in the water.

Turn the dough out onto a well floured surface and form the dough into a disc. Chill the dough for at least 2 hours and up to 3 days.

Pastry Crust

Preheat oven to 375F.

Once the oven is hot, spread out the chopped walnuts on a baking sheet and bake for 4-5 minutes, or until browned.

Take the dough out of the refrigerator and set it on a piece of floured parchment paper.

Roll out the dough into a rough circle about 14 inches in diameter. Transfer the dough and parchment to a baking sheet and put it all in the refrigerator to chill while you make the filling.

Pit and slice plums into wedges. Halve the grapes.

Add both to a bowl along with the sugar, rum, and cornstarch. Toss to combine.

Arrange the fruit in the center of the dough round, leaving 2-3 inches bare around the edges. Sprinkle the walnuts over.

Fold up the edges of the dough around the filling. Pleat and pat the dough into place.

Whisk together the egg and water. Then brush the egg wash over the crust.

Mix the sugar and cinnamon. Sprinkle the cinnamon sugar over the galette.

Bake the galette for 45-50 minutes, until the crust is browned and the filling is bubbly.

Transfer the galette and baking tray to a cooling rack.

Bring the honey and water to a boil. Then brush the warm honey over the top of the galette, both the filling and the crust.

Let the galette cool to room temperature, then slice into wedges and serve.

Plum Galette

I'd just like to mention that I think if you used anything softer than really firm plums and really firm grapes then you'll probably need more than 2 tbsp of starch. Mine came out perfect, but I can see if they were soft and juicy there might be some moisture. My grapes were hard for me to wedge my fingers into to pull apart and the plums hard with only a TINY bit of give when pressed. When cooked they are perfectly soft and flavorful so don't worry. Do add more more starch for the ripe ones though. Hope this helps.

I made this!!! Mio dio! It is amazing! I have never had a grape dessert and now I'm just dumbfounded as to why people don't make desserts with this fruit more often. Or with plums!! It isn't even season for these fruits right now, but I saw both in the grocery store and needed a change. I got hard plums and the grapes are quite hard. They are the huge red globe grapes. Then I got curious if people ever make a grape cobbler and somehow I ended up on your page. This gallette has such a fresh taste. The flavors of the grapes, plums, and walnuts are perfect together. I forgot to toast the walnuts or even add them at first. I had to rush to chop some up and threw them on top. Even placed some on top of the dough around the sides since it still had not crisped up. They adhered harmoniously to the dough once cooked and gave it a nice look. They still toasted perfectly. They don't even fall off when the pieces are cut. Don't forget the walnuts!! They are so awesome in this! Brushing the hot honey water across the top was a great touch that brought it up to perfection and made it as good as a professional bakery. Truly a perfect gallette! Great job and thank you so much for posting a great recipe that actually works! I live in Italy and this is definitely a top notch recipe.

Thank you for the awesome tips and tricks. I've never been able to make a galette that looks as professional as yours. I think I've made every error you speak of in the past!  I'm going to give this a try, keeping all your tips in mind....especially the one about too ripe plums belonging in a crisp or pie and the one about not transferring. Thanks.

Galettes are always so rustic and gorgeous, and this one is no exception. I love that you've used plums. I've only ever eaten plums as they come, and I'm thinking I need to get more creative with them—in the form of this galette!

Also, gorgeous kitty! Glad you've kept them safe from the coyotes. I could never let me cat out—I'd be in a constant fit of anxiety. Even though so many outdoor cats I know are nimble and have lived long, healthy, happy lives. They really must have nine!

Haha I laughed at how efficient you were making both mistakes in one galette... Definitely something to be happy about! And this one looks seriously perfect, so clearly you learned your lessons! I absolutely love plums and definitely want to try this while plums are still in season!

I think I'm going to pack my bags and move in! This plum galette looks AMAZING! I've been in the mood for a beautiful rustic tart for so long now but never got around to making it because it seems like a ton of work but you've made it look so easy! I'm totally game to make one now!

What an absolutely gorgeous galette! I love rustic desserts like these. They always feel so cozy and comforting. I had to nod my head when I read your tip about the super ripe and juicy plums. I made a galette a few summers ago with peaches that were probably quite ready to become anything but a galette, and well, there was a bit of a mess in my oven. :) Once you clean up that mistake, you never make it again, haha.

Rustic desserts are my favorite. They remind me of scarred wooden tables in a warm Italian kitchen. Plum and grape desserts are quite popular in Italy. I'll certainly be saving this recipe to make during the holidays.

One glance at this plum tart and I was salivating like Pavlov's dog. Seriously. What a beautiful blend of flavors and textures.  Galettes like this are the best of all worlds with a flaky crust, oozy fruit filling and that crunch of nuts.  Great tips on the parchment paper and plum ripeness -- though I always keep a jar of Instant ClearJel on hand for those fruit desserts that need a bit of help to prevent leaking across the pan.  If you've never tried it, get a jar -- it's a game-changer. I can't wait to try this recipe.

LOVE LOVE LOVE this rustic dessert. So simple, and SOOOO delicious. Food does not have to be fancy. This is my kind of dessert....especially when I am entertaining.

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