Rustic Plum Galette Recipe

Rustic Plum Galette Recipe by Cakewalker

Where The Day Takes You

I had no idea I’d be canning plum preserves or making a galette.

I had an entirely different notion of how the day would go. It was the first overcast day in months. Deep claps of thunder coupled with flash lightning ushered in much needed rain overnight. I wanted a lazy day; the kind where you curl up with a book or a movie, one which involves a bowl of fresh popped corn, and maybe a nap.

Sundays have a way of winding things down. I don’t always follow suit, sometimes using the day to play catch-up, but when things outside begin to feel like fall, I’m game to button up and nest.

Farmstand-fresh Empress Plums by Cakewalker

Utilize local farm stands for the freshest, best fruit like these gems from Boa Vista Orchards in Apple Hill, CA.

But then there were these glorious Empress plums. Just look at that color! It brought to mind a recipe I had seen a day or two prior from my cookbook library. I wondered if the family would like the dessert I spotted. Mrs. W was on a similar wavelength―the half-bushel of plums were calling her name too.

Cakewalker Plum Preserves

Before I knew it, the canning kettle was on the stove, and we were pairing available lids, rings and jars from the pantry. It was my goal to preserve all the fruit, yet there were 8 plums remaining. Sure, I could have worked them into the preserves recipe, maybe upping the sugar a tad to ensure a good gel point, but I had another use for those remaining plums, something to enjoy with immediacy.

Eventually there was a movie, popcorn, and a little nesting. It just took a bit of a detour to get there―a case of where the day takes you.

Rustic Plum Galette Recipe from CakewalkerRecipe adapted from The Model Bakery Cookbook

Rustic Plum Galette

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 40 minutes

Yield: 6 to 8 servings

Rustic Plum Galette

The Greek yogurt and yellow corn meal in the crust lend a lovely tang and texture making it an ideal pastry to nestle fresh plums in this rustic galette.


    Galette dough:
  • 2 Tablespoons plain Greek yogurt
  • 2 Tablespoons ice-cold water
  • 1 cup all-purpose flour
  • ¼ cup yellow corn meal
  • 1 teaspoon sugar
  • ¼ teaspoon sea salt
  • 7 Tablespoons cold unsalted butter, cubed
  • Filling:
  • 8 fresh plums, pitted, and cut lengthwise into eighths (I used Empress plums)
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon heavy cream or milk
  • 1 large egg yolk
  • 1-2 teaspoons sanding sugar


  • In a small bowl, mix the yogurt and iced water; set aside.
  • In the bowl of a food processor fitted with the metal blade, combine the flour, cornmeal, sugar and salt; pulse a few times to mix well. Add the butter, and pulse about 12-14 times until the mixture appears coarse. Add the yogurt mixture over the flour mixture, pulsing just until the dough comes together. Do not over mix. Turn the dough out, shape into a disk, wrap in plastic, and chill in the refrigerator for 2 hours, or up to one day. The dough rolls easiest when cold, but not hard. If chilled for a day, let dough stand at room temperature for 10 minutes or so to soften slightly prior to rolling.
  • Position a rack in the center of the oven; preheat oven to 350°F.
  • Line a rimless baking sheet with parchment paper. Roll the dough out on a floured surface to a round of about 13 inches diameter; transfer to the lined baking sheet.
  • In a medium-large mixing bowl, toss the plums, sugar and cornstarch to coat well. Arrange the plums on the dough in concentric circles, overlapping as needed, leaving a two-inch border around the circumference. Fold up the uncovered dough in loose pleats to partially cover the fruit around the perimeter, leaving the center exposed.
  • Beat the egg yolk and cream together in a small bowl, lightly brush the dough pleats with the egg mixture. Sprinkle the dough pleats with sanding sugar, and sprinkle any excess sanding sugar on top of the fruit.
  • Bake until the crust is golden brown, and the fruit juices are bubbling, about 40 minutes. Use a wide spatula to lift the galette, checking the underside to be sure the bottom is golden brown too. Remove from oven, let cool on the baking sheet for at least 30 minutes. Slide the galette onto a serving platter. Serve warm or at room temperature.


  1. Corn meal in the crust does lend a certain amount of intrigue to this beauty. GREG

  2. That galette ticks every box I have. My grandmother used to make the best galettes when I was a kid and yours looks so much like hers.

    • Brooks Walker says

      Maureen, thank you for the lovely compliment. Memories like yours are so very dear. Cheers!

  3. I kind of love it when there are unexpected events in the day that take you someplace else or doing something you weren’t planning on. . glorious Empress plums, indeed!! Wow! I love galettes so much. . so rustic, unique and beautiful. . now for the big question. . what are you going to be doing with the plum preserves? 🙂

    • Brooks Walker says

      There would be so many choices for the preserves, Alice, good question! One which comes to mind is a nice dollop atop a lovely NY style cheesecake. Thank you for the kind words, I appreciate you stopping by.

  4. Brooks, I should have been there! I could have stirred the preserves and eaten at least half of that gorgeous galette! Plums are one of the few things I like about summer (the others being peaches, apricots and watermelons).

    • Brooks Walker says

      What fun it would’ve been to have you here for the process! Thanks for the lovely comment, my friend. I can’t wait to see your next crock pot cheesecake creation.

  5. Absolutely stunning, Brooks! The plums seem to dance in their fanned arrangement. I dare say that we were baking plum galettes at roughly the same time. Although unlike you and Mrs. W, I didn’t have the same foresight to procure more plums for jam. Thankfully, I may be able to snag a few more plums at the farmers market for jam–because my pat answer to Bacon Slayer’s question of “How much jam to we need?” is always MORE.

    • Brooks Walker says

      Correct you are, Kirsten. More jam is always best! Thank you for the lovely words, my friend. Such a fun coincidence to have been baking up the same dessert. You know what they say about great minds… 😉

  6. Wow Brooks, making preserves and baking a galette! You are a productive and talented guy! The galette is stunning!

    • Brooks Walker says

      Much obliged, Sheryl! The two projects seemed to complement each other, and the plum deliciousness abounds.

  7. This plum galette looks amazing! We could eat the whole darn thing, and that would be dangerous! Love the preserves you made as well! Have a great weekend! Please stop by for our giveaway!

    • Brooks Walker says

      Thank you, 2 Sisters, and likewise. It’s good of you to stop by…heading over to your place now!

  8. What a way to bring the sunshine home…it’s been sad and overcast here too. I love that you used greek yogurt in the pastry and what a beauty to behold! Plums are one of my favorite stone fruits and what a way to enjoy them!!

    • Brooks Walker says

      Angela, the galette was indeed a bright spot on a gray day. Thank you for the lovely comment.

  9. Lucky you, Brooks, with those gorgeous, fresh plums. I love making galettes (maybe b/c I dislike making pie crusts!) and I need to add plum to my list for next summer. I love baking on a rainy day…hoping we have one soon. Have a terrific weekend!

    • Brooks Walker says

      Thanks, Liz. You make it a great weekend too! I think you’ll love what happens to plums when they cook up.

  10. The local, farm plums have been outstanding this year but they are coming to an end in our part of the country. But I am going to ask if the plums (dark like those you used) are still good for baking. I love this galette.

    • Brooks Walker says

      Thank you Jamie! The plums have come and gone here, too. But I’m glad I purchased some while I had the chance. Always grateful for the tweet, dear. Now, will you kindly pass some of your scrumptious, savory Madeleines?

  11. Oh my… I think I’m already late to buy any more plums, but if I find some I think I’ll make this! Last month I bought a lot of them, even made a crumble… but this galette looks plain delicious, I have to bake one!
    Have a nice weekend 🙂

    • Brooks Walker says

      Thank you, Ines! The recipe will be here when you have more plums. May you have a nice weekend, too.

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