peach-and-plum-galette I absolutely love love love the plums in this.  I used red plums and pluots for this galette, and they added such a wonderful dimension of flavor and color.  These two stone fruits really make a great combo.  peache-and-plum-galette The crust for this Peach and Plum Galette is the only crust I ever make.  And if you haven’t tried it yet – what are you waiting for?  It will seriously be the best crust you’ve ever had!  You won’t let a single crumb go to waste.  Trust me!  I slightly adapted the recipe for the crust from Huckleberry’s. It’s to-die-for!peach-and-plum-galetteI added a little sugar (2 tablespoons), a little flour  (only a tablespoon) and the zest of a small lemon to the fruit, then let it sit for a few minutes to macerate.   This little bit of added flour slightly thickens the fruit juices as the galette cooks.  peach-and-plum-galette


Peach and Plum Galette
Yield: 6 - 8 servings

Peach and Plum Galette

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours


For the crust

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ¾ teaspoon salt
  • 8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
  • 6 tablespoons ice-cold water

For the filling

  • 3 peaches, sliced into 8 pieces and seeded
  • 3 plums, sliced into 8 pieces and seeded
  • 2 tablespoons evaporated cane sugar or granulated sugar
  • 1 tablespoon all-purpose flour
  • lemon zest (1/2 of a large lemon or 3/4 of a small)


  1. In a food processor, combine flour, sugar and salt.
  2. Cut in butter until mixture resembles coarse crumbs.  Add the water and stir until mixture forms a ball
  3. Turn the dough out onto a lightly floured board and form into 2 disks.
  4. Wrap in plastic and refrigerate for 1-2 hours (or overnight).
  5. Do not over work the dough.  You want to be able to see flecks of the butter (the flecks should be the size of a pea).
  6. On a lightly floured work surface, roll your dough to a 13-14 inch round, about an 1/8-1/4 of inch thick.  Or roll the dough to two (2) 6-7 inch rounds.
  7. Transfer to a parchment lined cookie sheet.
  8. Add the peach and plum slices to a large bowl.  Add the sugar, flour and lemon zest and gently toss.
  9. Set aside for 2 - 3 minutes.
  10. Arrange peaches and plums on top of your crust leaving 2 inches from the edge. Fold and pleat edge of dough over fruit.
  11. Refrigerate for 20 minutes.
  12. Preheat oven to 350 degrees.
  13. Brush crust with egg wash and sprinkle with just a pinch of granulated sugar.
  14. Bake for about 45 - 50 minutes or until crust is golden.  Allow to cool before slicing.