It’s the last few weeks of summer and I’m hanging on to every single fruit-filled moment with all my might. As much as I enjoy the fall, with the return of chunky sweaters, cozy socks, and pumpkin spice galore, I really live for summer and the produce that comes with it. And hence, I present to you, this Plum Galette. Well, technically, it’s a Pluot Galette. When I was a kid we used to have a plum tree in our backyard that fruited the most juicy, flavorful plums you could imagine. And to be honest, it kind of made me a plum snob. No store bought or fancy market plum could compare to the plum magic of my youth. But, since those days long gone, there has been a huge influx of new varieties of pluots to hit the markets. If you have not heard of, or tried, a pluot before, it’s a crossbreed of a PLUm and an apricOT = PLUOT. And well, they are pretty amazing. They come in a seemingly endless variety of colors, sizes, and flavors. And so, upon the return of my farmer’s market (which was shut down for 5 months due to COVID) and my buying too much produce at once to make up for those many missed markets, my rainbow pluot idea was born. I’ll admit, this fruit rainbow situation is a little extra, but the recipe is actually super easy and can absolutely be made with pluots or plums!
And since pluots are related to plums and interchangeable in this recipe I’m going to use the label “plum” loosely and refer to this as a Plum Galette for the sake of ease. The above is a mix of about 5 different varieties of pluots and a couple black plums.
Above is a single variety of pluot with a deep red flesh, very similar in taste to the classic plum. Below is a galette made with just this variety of pluot.
A galette is basically a rustic, open faced pie. It’s made with a simple pastry crust and can be filled with either sweet or savory things. My Plum Galette is made with an almond flour crust that comes together easily, in just one bowl, and is a dream to roll out. The crust is just lightly sweetened with maple syrup and, when baked, is light, flakey, and just sturdy enough to hold up to the ample fruit juices. The filling is minimalist, with just a heap of sliced pluots and only two other ingredients, coconut sugar to reinforce the fruit’s natural sweetness and tapioca flour, which thickens the juices when baked to create a sauce. Adding just a few ingredients to the fruit really lets the fruit shine in all it’s glory. Because that’s what this dessert is all about – the fruit!
I recommend using fruit that is ripe, but still firm. To ensure the fruit can stand up to the heat when baked. You want the plum slices to retain some texture when biting into them and not become a literal hot mess.
I love this recipe because it’s simple enough to make, but looks just a wee bit fancy and impressive. And, as with most of my recipes, it’s a dessert that is better-for-you! It’s made with only a few simple ingredients that you can feel good about using. The recipe is paleo-friendly (gluten, grain, and dairy free) and easily made vegan by omitting the egg wash. The galette is made with no refined sugars and is actually pretty low in added sugars. There is a total of only six tablespoons in the whole recipe (two of maple syrup and four of coconut sugar), so it does not feel overindulgent, but is still sweet enough to be considered dessert. And, if you really want to take this Plum Galette to the next level, top your slice with a scoop of your favorite vanilla ice cream! Because, that would really be doing summer up right!
paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
A simple, but impressive, open faced pie. The crust comes together quickly and is filled with heaps of sliced plums or pluots. The perfect way to enjoy summer fruit!
paleo (gluten/grain/dairy free), vegan option, refined sugar free
- 1 cup almond flour
- 1/4 cup tapioca flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp maple syrup
- 2 tbsp coconut oil chilled
- 1-2 tbsp iced water
- 2 1/2 cups sliced plums or pluots, cut to 1/2 in slices
- 4 tbsp coconut sugar
- 2 tsp tapioca flour
- 1 egg, lightly beaten with a dash of water (omit if vegan)
- turbinado sugar for dusting (omit if strict paleo)
Prepare the crust by mixing together the almond flour, tapioca flour, baking powder, and salt in a medium bowl with a fork.
Add in the maple syrup and coconut oil and mash everything together with the fork until the largest piece of coconut oil is the size of a small pea.
Add 1 tbsp of the very cold water and gently stir together (with your hands or a silicon spoon) until a dough forms. Add small drizzles of water, if necessary, until everything comes together. Transfer the dough to a piece of parchment paper and wrap it tightly.
Let the dough chill in the fridge for at least 2 hours or in the freezer for 20-30 minutes. The dough should be cold and firm.
When ready to bake, arrange a rack in the bottom third of the oven and one in the middle. Heat the oven to 400 degrees.
Make the filling by combing the plum/pluot slices, coconut sugar, and tapioca in a large bowl. Stir well to coat and set aside.
Roll out the dough, between two pieces of parchment paper, into a circle 10 inches in diameter.
Arrange the fruit in the center of the crust, working your way out and leaving a 1 1/2 inch border around the edges.
Gently fold the edges of the crust over the fruit. You can use the parchment paper to help lift and fold the dough.
If using the egg wash, brush the egg all over the sides of the crust and sprinkle with turbinado sugar (about 2 teaspoons).
Bake the crust on the lower rack for 10 minutes, then move to the middle rack and bake for another 10-12 minutes or until crust is golden brown and filling is bubbling.
Remove from the oven and let cool for at least 20 minutes.
Serve warm or at room temperature. And maybe some vanilla ice cream.
This is best eaten the same day! Any unused portion can be stored in the fridge for about a day or so.
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