September 3rd, 2012 | Posted by Monika Topolko in Recipes

Plum Galette

Plum galette

Plums. I love everything about them, even though they painfully remind me that summer is coming to an end.  I love their dark purple hue and those bluish bruises and blotches on their tight skins.  I love how they split open so easily, revealing their firm golden flesh and a perfectly shaped little pit.  But above all, I love their rich intoxicating smell and their sweet, succulent flavor with a slightly tangy aftertaste.


We are a nation obsessed with plums. Although this may seem as an overstatement to some, it is actually not that far from truth. Plums are heavily exploited in Croatian homes in many creative ways. An old-fashioned homemade plum jam is a staple in most households, especially those in rural parts of the country where plums grow in abundance. Those women that spend hours and hours standing by ridiculously huge pots filled with boiling plums and sugar, a dangerously sweet mixture that spits hot bubbles and burns their skin leaving crimson colored stains everywhere, deserve enormous respect. Nothing beats a hearty breakfast of freshly baked brown bread with a generous spread of  plum jam and a glass of milk. Nothing except for plum dumplings for dinner, that is.

Pum galettePlum galette / Plums

We love our plum dumplings. Seriously. It’s not only a favorite childhood treat, but a love affair that lasts for life. A marriage, if you wish, but minus the bitterness. On the contrary, it’s a sweet and comforting relationship full of hot, juicy and downright sexy moments.  Imagine a soft succulent plum spiced with sugar and a dash of cinnamon, trapped inside a delicate potato dough that’s shaped into a perfect round ball, then simmered until the plum releases its sweet and juicy goodness into the dough. The dumplings are then crowned with a generous drizzle of crispy buttery bread crumbs. Now, that’s something else.

Making plum galette

The experience of eating a simple plum galette is not that much different. The textures are quite different of course, but the flavor and the overall impression is equally spectacular. The crispness of the delicate buttery pastry contrasts beautifully with tender luscious plums. As their lovely sweet juices caramelize in the oven, the plums miraculously the good wife bitcoin for dummies turn into a soft, sticky and incredibly rich filling. That magic oven time brings out the best in plums, enhancing their natural sweetness, and rewakening their tart bite at the same time.

Plum galette

Recept na hrvatskom

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Plum galette

Makes two galettes, 20cm each
Prep time:
Cook time:
Total time:
Difficulty: Basic

Category: Pies & tarts
The crust recipe was adapted from Tartelette and it’s just perfect for all sorts of fruit pies and tarts. You can make the crust a day ahead and keep it in the refrigerator or freeze it. You can vary the fruit in this recipe depending on the season. Peaches and apricots are a great summer combination and so are berries, and in autumn you can substitute them for apples or pears. Whatever fruit you use, the galette will be even better if served with a dollop of homemade crème fraîche.
For the crust:
200g flour
1/2 teaspoon salt
50g sugar
110g cold butter
60ml cold milk
1 egg yolk
2 tablespoons milk + 1 teaspoon sugar (to brush the crust before baking)
In the bowl of a food processor pulse together flour, salt and sugar until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Beat together cold milk with the egg yolk and then gradually stream the mixture into the flour until the dough just comes together. Turn out the dough onto a clean work surface, divide it in half and shape each half into a flattened disk. Wrap in plastic, and refrigerate 30 minutes.
For the filling:
12 ripe plums, pitted and sliced
juice of 1/2 lemon
1 tablespoon honey
1 tablespoon ground pistachios
1 tablespoon brown sugar
1/2 tablespoon cornstarch
Toss the plums in a bowl with lemon juicer and honey. Let sit for 15 minutes or more. In a separate bowl, combine pistachios, brown sugar and cornstarch.
Preheat the oven to 180°C. Line a baking sheet with parchment paper. Take one half of the chilled dough and roll it out in a 25cm circle. Make sure your work surface is well floured so the dough doesn't stick. Lay the dough flat onto prepared baking sheet. Sprinkle half of the pistachio mixture around the center of the dough, leaving a 5cm border. Arrange half of the plums on top of the dough, then fold dough over, overlapping where necessary. Repeat with the remaining dough and plums.
Brush the dough with some milk and sprinkle sugar over it. Bake the galettes until golden brown and bubbling, about 40 minutes. Serve warm or at room temperature with a dollop of crème fraîche and some chopped pistachios.

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33 Responses

  • Rosa says:

    Beautiful! One of my favorite stone fruits and tarts.



  • Petra says:

    Stvarno dobro izgleda. Čitajući tvoj post gledam mjehur na mojoj desnoj ruci koji sam zaradila mješajući pekmez od šljiva. Ali isplatilo se, okus mu je je nenadmašiv .

    • Petra, uopće ne sumnjam, odnosno uvjerena sam da se sav trud i opekotine na kraju u potpunosti isplate. Domaće je domaće :) I ja svake godine radim pekmez od šljiva, ali u manjim količinama, i bez obzira na sve moguće dostupne kerefeke i kombinacije okusa, pravi domaći pekmez od šljiva će mi uvijek biti najdraži.

  • Tamara says:

    fantastične! kako samo divno izgledaju

  • ana-marija says:

    Obožavam jednostavne kolače kao što je galette. Radila sam jednom sličnu, ali sa šljivama u kombinaviji s drugim voćem i začinima. Mljac :)

    • Galette su zakon! :) Volim ih sa svim mogućim kombinacijama voća. Nakon što smo ove dvije slistili u manje od 24h, napravila sam još dvije i iskoristila kombinaciju bresaka i šljiva. Bila je fenomenalna.

      • Mounaim says:

        thanks for the idea! I actually had puff partsy in the fridge and we usually just bake them and top with fresh berries and whipped cream (mixed with a little amaretto), but I made the galette this weekend with pear/peaches/cherry/apricot variations and it was easy and yummy

  • Absolutely love plums this time of the year. I love the use of pistachios in this recipe :)

  • Šljive odlično pašu uz prhko tijesto i mislim da nema boljeg načina za iskoristiti šljive u kolaču. Sviđa mi se dodatak pistacija, a i fotke su odlične

  • Julia says:

    This galette looks very appetizing. Your photography is stunning! I saw your photo on and clicked over to your site.

  • Dear Monika,
    I’m Italian American, and in my family, we’ve always called these Italian Plums. In fall when I find them in the little produce store here on Cape Cod, I’ll sometimes bring a basket of them to work — and people are mystified by them. Not sure why they seem to be such an oddity, but to me, they are a memory of childhood, and in my mind, I see my Italian Nonno burying his plum and fig trees for the winter.
    I will certainly be making this with my crostata recetti, and I’m very glad I discovered you on Tastespotters.
    Ciao, bella,
    Judith Ann

    • Dear Judith Ann,
      I’m so glad this post woke up some of your pleasant childhood memories. These are indeed called Italian plums and are the most widespread variety here in Croatia. I’m sorry that they are a rarity on Cape Cod, especially because in my opinion they are one of the tastiest varieties I have tried so far. I am somewhat biased, though. :) This recipe can be made with any plum variety and will be equally delicious. Thank you for stopping by and sharing your memories with me.

  • MBrando says:

    Great taste, small and sexy , combination of dough roled over the plums and with almonds in the middle (yes, i didn’t use pistachios) makes a perfect crunch/soft effect.
    I used wholewheat flower, no eggs, half the butter, and half the milk.

    PERFECT!! Will definitely do it again!

    • Hi MBrando! You are fast, I must say! :) I’m so glad you liked this recipe. I love the changes you’ve made. I too often use almonds and I think they are splendid with plums. I’m curious about the wholewheat crust, though. If you used half the butter and half the milk, and left the yolk out, what other liquid ingredients did you use for the dough to come together? I also love wholewheat pastry and I think it works great in rustic fruity desserts like this one, but I also know that wholewheat flour needs more liquid than regular white flour or else it’s too dry and crumbly.

      • MBrando says:

        Hy Monika. THANK YOU SO MUCH for replaying. I’m so glad i found my love in baking and all the lovely BLOGS and people that put a lot of effort into them. As i always say, the people that love baking sweets are assss sweet as the little wonders they pull out of the owen :> (hope i did not use too much of a romantic point of view. Too much sugar can led to sugar overdose hihi :>)

        I just puted my 3th galette in the owen. And again it is made out of wholewheat and spelled flour. WORKS PERFECT.
        The crust comes out splendid, yet it is not so tender and if you would make the dough with the white flour.
        I always scale down the basic ingredients (sugar,butter, oil) to it’s half size, yet i never do that with good and sexy things in baking (almonds, pistachios, walnuts… :D) cause they are what’s all about in the tasting the fine crunchy crust with a soft fruity middle. You just gotta love all the pies,galletes and crunchy cookies!
        I replace the eggs with lineseed (1 EGG is 1 TABELSPOON), or BANANAS…. They just do the job of bounding the dough perfect (what’s the job of the egg anyway) yet you definitely miss the full and sexy yellow colour.
        No problem with the liquid. I just add a little bit more and it comes out just perfect. I prefer to use yogurt or whey as the bacteria in this GOD DRINKS :>, add a little extra to the dough. They tend to make it more active while rising.

        This galette is one of the CLASSICS now, and will be on the table quite often.
        Will do it with other fruits to.
        As the season of pears is near, i just imagine the sweet and crispy taste of them, mixed with honey, walnuts some almonds and sunflower seeds. Just imagine.
        What about nectarines. mmmmm. LOVELY!

  • Kod sebe primjećujem da vremenom sve više volim šljive, svježe i u svakoj mogućoj kombinaciji slastica. Džemove sam skuhala, poneki kolač napravila, sada je vrijeme i za tvoje galette. Odlične su , jako mi se sviđa kako si ih napravila, a u fotkicama kao i uvijek uživam !

    • MBrando says:

      E baš tako. I ja sam juće imao ŠLJIVE DAY. Radio sam džem od 2kg šljiv, radio sam knedlove od šljiva za cottage cheesom, ispekao sam ovu SEXY LITTLE THING, a danas ću na vatri hitro pokuhati šljive, takvo znana “marmelada na hitro” a onda ču to staviti na juće pečen ovseni kruh sa semeni i namazan sa francuskim slanim maslacom :D
      Does it sound….tasty?!?! xD

      • MBrando, ajme… Sve ovo zvuči prefino! Pogotovo ovaj brzi džem i domaći zobeni kruh. Rado bih ovu kombinaciju slistila za doručak :)

        • MBrando says:

          BAŠ TO ISPROBAJ!!
          To je jakooo fino i dobro a sa domačom sviježim kravjim sirom ovo je pogotovo FOOD FOR THE GODS. A zraven jedna velika šalica BIJELE KAVE (Proje). Vaša firma FRANCK, radi NAJBOLJE i MENI UVIJEK OMILJENE BIJELE KAVE; Proja, Seka, Divka…

    • Branka, I ja primjećujem da mi se s godinama ukusi mijenjaju i da sve više volim one stvari koje nekad nisam pretjerano obožavala :) Drago mi je da ti sviđaju galette i nadam se da ćeš ih isprobati. Doista su brze i jednostavne, a pružaju eksplozivan i koncentrirani okus šljiva.

  • Divya says:

    Your lovely photos brought me here from Pinterest. Gorgeous styling!

  • Pingback: Galette sa šljivama

  • Jen says:

    The pictures are beautiful! I love plums too and cannot wait to bake something with them.

  • Pingback: Plum Galette | Sugar Plum Sisters

  • ahmet says:

    i didn’t know croations loved damson plums that much. i have a plum tree in my garden in ankara, it gives plenty of plums every year and we eat them until we no longer can. my mother makes marmelade with the extras. this year i thought why not bake a pie with them and i tried a ready-made pie mix. the taste was very average. i searched the internet for plum recipes and i came accross your galatte. i tried it and it turned out great. i decided not to eat the rest of the plums and keep them for hard winter days :)

    1/2 lemon juice made it a little more sour than aimed. maybe my lemons wee too strong, i don’t know. next time i will use less.

    thank you for sharing it.

  • Such beautiful writing (love the plum’s “tight skin”–so true!) and swoon-worthy photos! I love this post and it’s simple, gorgeous recipe.

    We’re celebrating “sexy recipes” this month on the Shine Supper Club and this would be a perfect contribution. I hope you’ll join us.

  • Pingback: Plum galette, bread and granola – a Saturday in the kitchen | Encouraging Words

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