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Rustic Juicy Plum Galette Recipe with Easy Creamy Vanilla Topping

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A rustic, flaky plum galette with a buttery crust and juicy plum filling, topped with a creamy vanilla topping made from real vanilla bean paste. Perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice-cold water
  • 5–6 ripe plums, pitted and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • 1/2 tsp ground cinnamon (optional)
  • 1 tbsp cornstarch
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 1 egg, beaten (for egg wash)
  • Turbinado sugar or coarse sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into flour mixture using a pastry cutter or two forks until coarse crumbs with pea-sized bits form (about 5 minutes).
  2. Gradually add 3 tablespoons of ice-cold water, stirring gently. Add more water by teaspoon if dough feels too dry, stopping when dough holds together when pressed (about 6-8 tablespoons total). Do not overwork.
  3. Turn dough onto lightly floured surface and shape into a flat disc about 1 inch thick. Wrap in plastic wrap and chill in fridge for at least 30 minutes.
  4. While dough chills, toss sliced plums with sugar, lemon zest, cinnamon, and cornstarch in a bowl. Set aside for 10 minutes to thicken juices.
  5. Preheat oven to 400°F (200°C). On parchment-lined baking sheet, roll out dough into roughly 12-inch circle. Rustic shape is fine.
  6. Pile plum filling in center of dough, leaving 2-inch border. Fold edges up over plums, pleating to create free-form crust.
  7. Brush crust with beaten egg and sprinkle turbinado sugar generously.
  8. Bake for 35-40 minutes until crust is golden and plum juices bubble. Tent with foil if edges brown too fast.
  9. While baking, whip heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Chill until serving.
  10. Let galette cool about 15 minutes before serving with creamy vanilla topping spooned on or alongside each slice.

Notes

Keep butter and water cold for a flaky crust. Do not overwork dough to avoid toughness. Use parchment paper to prevent sticking. Tent with foil if crust edges brown too quickly. Use a mix of firmer and softer plums for texture contrast. Whip vanilla topping just before serving to keep it light and fluffy.

Nutrition

Keywords: plum galette, rustic galette, summer dessert, creamy vanilla topping, easy galette recipe, fruit galette, flaky crust, plum dessert

Find it online: https://siennaspoon.com/rustic-juicy-plum-galette-recipe-with-easy-creamy-vanilla-topping/