Dark, beautiful Italian plums had been set aside just waiting to be made into this delicious galette (which is a rustic, free form pie). Lately, being 34 weeks pregnant, it’s been enough work just to get dinner on the table let alone a dessert. But finally yesterday I got around to rolling out my flaky dough and topping it with spiced plum slices. Oh yum! A bit tart, but sweet with a delicious butter crust, this simple dessert is beautiful. With the cinnamon, nutmeg and ginger gently spicing the plums, it’s also perfect for this time of year.
For the crust, I used mostly sprouted wheat flour (homemade, you can read how I do it here). Sometimes when using homemade or bought sprouted flour, I notice a dry mouth feel, so I used part unbleached wheat flour as well. You can certainly use all sprouted wheat flour, or all unbleached white wheat flour, as desired. Another “half way” option I’ve heard about and used once in the past is a flour that still contains the germ, but not the bran. It would have more nutrition than white flour without the phytic acid from the bran. However, wheat germ goes rancid quickly, so you would want to get it freshly ground and keep it cold.
Rustic Plum Galette
You bake this on the bottom of the oven so that the bottom isn’t too soft and has a chance to brown.
Crust
• 3/4 cup of sprouted wheat flour
• 1/2 cup of white flour
• 2 tablespoons palm sugar, rapadura, sucanat
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces (I used Kerrygold)
• 3 tablespoons (about) ice water
Topping
• 1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
• 6 tablespoons palm sugar, rapadura, sucanat
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Scant 1/4 teaspoon freshly ground nutmeg
• 1 tablespoon all purpose flour
• 2 tablespoons unsalted butter
• 1 egg, beaten to blend (for glaze)
1) Combine the flour, sugar and salt in a medium size bowl. “Cut in” the chilled butter with a pastry cutter or two forks until the dough resembles coarse meal. Add two tablespoons of cold water and gently mix together. Add more water as needed until the dough is moist enough to stick together. Gather dough into a ball and flatten into a disk. Wrap and refrigerate at least one hour.
2)Preheat oven to 400 degrees. In a bowl combine the plums with 5 tablespoons of the sugar, spices, and flour. On a lightly floured surface roll our your chilled dough into a large round (at least 12 inches across), or divide it into two pieces and roll out into 6-8 inch rounds (I did this so that it would fit on my sheet better). Place your round or two rounds on a parchment covered pan.
3)Neatly arrange the plums in a circular fashion on the pastry dough, leaving about a two inch rim on each tart. Dot with the butter. Fold the rim up over the plums, and then brush with egg wash. Sprinkle with last tablespoon of sugar over the pastry dough and (optional) sprinkle just a little coarse salt over the top as well.
4)Bake on the lowest rack in the oven for about 40-45 minutes, until the plums are tender and the crust is golden. Allow the tart to cool for at least one hour. Gently remove to plate. Serves 8
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This is GORGEOUS! And it includes some of my favorite ingredients: bulgar, rapadura, and tasty autumn spices. This one’s a keeper! 🙂
Oh yumness! This looks amazing and doesn’t seem too hard or time-consuming.
Lovely! Have you tried it with any other fruits?
I’ve done apple ones before. Delicious as well.
How do you think figs would taste? My friend has a tree just full of them right now?
I LOVE making galettes! So rustic looking and so easy to put together! I just made a savory one a couple of weeks ago with ricotta cheese and zucchini. I actually think it is one of the best things to ever come out of my kitchen…and I have been cooking for a very long time!
You feel like a pastry chef when these lovely pies come out of the oven!
This looks SO good!
Does anyone know of any gluten free galette recipes?
We have celiac at our home and an alternative would be appreciated.
I’m curious how you get this to work with sprouted flour, especially if you’ve done ALL sprouted flour. I know NT calls for unbleached flour for pie crust, and after having tried sprouted pie crusts myself a couple times, well…I see why. Even after chilling mine are so delicate that they fall apart when I try to roll them out. Ideas or tips?? I’d LOVE to make some apple pies with all the nice apples I have right now and freeze them….
I know several other NT cooks who seem to be quite happy with their sprouted flour pastry dough. I don’t know if I have actually made an 100% sprouted flour pastry dough myself as I knew I probably wouldn’t be happy with the texture. I’ve used several other soaked recipes in place of a traditional pastry dough, such as the soaked cracker recipes on this site. They are a little bit finicky as well, but taste good-though not as rich. Anyways, that’s why I added some white flour to this recipe, as I didn’t feel that an 100% sprouted flour pastry dough would work very well. I was okay with such a small amount of white flour in this recipe though. After all, it has all of that kerrygold butter in it. 😉
Rustic is my middle name when it comes to anything involving pie crust-like dough. I LOVE that you make your own sprouted wheat flour! I bet it makes a huge difference– it’s the little things, right?
I’m also loving the plums right now. I’ve mostly been eating them raw, but I’ve been wanting to bake something…your pictures are definitely an inspiration!
This is a beautiful galette, Kimi! I am going to go read your sprouted flour tutorial. I have ground flour, but I also have a whole lot of spelt and winter wheat berried that I intend to sprout and ground for flour, and I just haven’t gotten my act together yet.
I’m also 34 weeks pregnant and I know how you feel. So many recipes I want to make but the time and energy is just not there. Especially now that we are in hard-core baby planning mode and also preparing for a home birth.
Hi Kimi,
Just checking…are Italian plums the same as the black plums one can purchase at the grocery store or are they a different variety?
…I’m just wondering if the black plums will release too much liquid.
I made this last night with black plums which didn’t taste particularly good eaten out of hand. But they were transformed in this galette. It was very delicious! I used palm sugar for the sweetener and it was just perfect!