This plum galette is the most beautiful dessert to make with the abundance of seasonal plums. Think of it as a rustic pie that you can get on the table with a little less effort! The crust is golden and flaky, while the filling is sweet and simple. Top it with whipped mascarpone and fresh thyme for a special touch.
plum galette – the details
A galette is one of my favorite ways to use summer produce. It’s essentially a free-form pie/tart that can be sweet or savory.
Over the years, I’ve gotten my dough recipe down where it’s pretty fool-proof. Once you are comfortable making the dough, the options are truly endless for what kind of galettes you can make!
Here, we’re using sweet plums that are nearing the end of their season. I find that compared to peaches, plums are an underrated stone fruit in the summertime. But, they have such a delicate flavor and come in the most beautiful varieties that I just love using them, especially in a dessert like this.
My main tip for the dough is that you want it to stay as cold as possible. This means using cold butter and cold water when initially forming the dough. And then after it’s chilled, you’ll want to work quickly when assembling the galette so that it doesn’t warm up too much. This will help create that beautifully flaky, yet tender texture that we want for the crust.
While the dough chills, you’ll mix the sliced plums with brown sugar, granulated sugar, fresh thyme, and cornstarch to help the mixture thicken. After 20 minutes or so, the sugars will dissolve and the plums will soften.
The plums will also release juice as they macerate and that juice combined with the sugars will create a syrupy liquid at the bottom of the bowl. Make sure to save this – you’ll spoon it over the galette midway through baking.
Assembling the galette is the best part. It doesn’t have to be perfect, and actually, the more rustic the better. A galette has the ability to look especially homemade, so embrace that!
Roll out the dough, arrange the plums on the surface, fold the edges, and it’s ready for the oven. The edges also get a brush of beaten egg and a sprinkling of raw sugar. The egg helps create a golden crust, while the sugar adds a very necessary crunch of sweetness.
The simple whipped mascarpone and fresh thyme add such a special touch when serving the galette. It’s an irresistible, unique flavor combination. But, if you’re in the mood to keep things simpler, you can always choose to serve this with plain whipped cream or ice cream instead of making the mascarpone topping.Print
Plum Galette with Whipped Mascarpone & Thyme
a rustic plum galette with a flaky golden crust, sweet plum filling, creamy mascarpone topping, and fresh thyme
- 1 ½ cups (or 6.5 oz) all-purpose flour
- ¼ cup (or 1.5 oz) granulated sugar
- ½ tsp kosher salt
- 1 stick (or 4 oz) butter, cold + cubed
- ¼ cup ice cold water
- 1 ¼ lbs sliced plums (about 1 ½ lbs whole plums to start)
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 2 fresh thyme sprigs
- pinch of kosher salt
- 1 egg, beaten
- coarse raw sugar, for the edges
- fresh thyme leaves, for garnish
Whipped Mascarpone (optional)
- ½ cup heavy cream, cold
- 2 tbsp powdered sugar
- ½ cup mascarpone cheese
- ¼ tsp pure almond extract
- Add the flour, sugar, and salt to a mixing bowl. Toss to combine.
- Rub in the cold butter until coarse crumbs form, using your fingers to work the butter into the dry ingredients. Pour in the cold water. Mix until a shaggy dough ball forms.
- Transfer the dough to a clean surface and shape it into a flat, 1” disk. Wrap with plastic wrap and chill for 1 hour.
- Preheat the oven to 425°F. Line a sheet pan with a piece of parchment paper.
- Combine the sliced plums with both sugars, the cornstarch, thyme sprigs, and a pinch of salt in a mixing bowl. Gently toss to combine. Let sit for 20 minutes until the sugars are dissolved.
- Remove the dough from the fridge and let it sit for about 5 minutes. Working on a well-floured surface, roll the dough into a 12-inch circle. Transfer the dough to the sheet pan.
- Use a slotted spoon to drain the plums and arrange them over the surface of the dough, leaving a 1-inch border. Fold and pinch the edges of dough over the plum filling. Brush the edges with the beaten egg and then sprinkle the raw sugar on top.
- Bake the galette for 20 minutes. Drizzle the syrup from the bowl of plums over the plums. Bake for another 10-15 minutes, or until the edges are golden and the plums are tender.
- Remove the sheet pan from the oven and transfer the galette to a cutting board. Let sit for a few minutes before slicing. Serve with a dollop of whipped mascarpone (instructions below) and a sprinkle of thyme leaves. You could also opt to serve with ice cream.
Whipped Mascarpone (optional)
- Pour the heavy cream into a stainless steel mixing bowl. Whisk until frothy.
- Add the powdered sugar. Continue to whip until soft peaks form.
- Whisk in the mascarpone cheese until smooth. Mix in the almond extract.
If you don’t have fresh thyme, don’t use dried thyme. Just omit it altogether.