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Whole plum vanilla galette with golden folded crust and turbinado sugar on parchment, sliced plums visible in the center

Rustic Plum Vanilla Galette with Golden Crust

A hand-folded pastry filled with sliced plums, vanilla bean, and a touch of lemon, baked until the crust is deep golden and the fruit turns jammy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust
  • 190 g All-purpose flour
  • 1 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 115 g Cold unsalted butter, cubed
  • 60 Ice water -75 ml; add gradually
Filling
  • 500 g Plums, pitted and sliced into wedges (about 5-6)
  • 50 g Granulated sugar
  • 1.5 tbsp Cornstarch
  • 1 tsp Vanilla bean paste
  • 1 tsp Lemon juice
  • pinch Salt
Finishing
  • 1 Egg, beaten with 1 tsp water egg wash
  • 1 tbsp Turbinado sugar for sprinkling

Method
 

Make the dough
  1. Whisk flour, sugar and salt together in a large bowl.
  2. Cut in cold cubed butter with your fingers or a pastry cutter until pea-sized clumps remain.
  3. Add ice water 1 tablespoon at a time, mixing until the dough just comes together and holds when pressed.
  4. Shape into a disk, wrap in plastic, and chill in the fridge for 30 minutes.
Prepare the filling
  1. Toss sliced plums with sugar, cornstarch, vanilla bean paste, lemon juice and a pinch of salt in a bowl.
  2. Let the mixture sit for 5 to 10 minutes so the sugar draws out some juice, then drain off any excess liquid.
Assemble and bake
  1. Heat the oven to 200 C / 400 F and line a sheet pan with parchment paper.
  2. Roll the chilled dough into a rough 12-inch circle on a floured surface, about 1/8 inch thick.
  3. Transfer the dough to the lined sheet pan and pile the plum filling in the center, leaving a 2-inch border.
  4. Fold the border of dough over the fruit, pleating loosely as you go around the edge.
  5. Brush the folded crust with egg wash and sprinkle with turbinado sugar.
  6. Bake for 38 to 40 minutes until the crust is deep golden brown and the juices bubble thick at the center.
  7. Cool on the pan for 15 minutes before slicing, so the filling has time to set.

Notes

  • Rest the dough a full 30 minutes, not less, or the butter melts too fast in the oven
  • Don't skip drying the plum slices, it's the main fix for a soggy bottom crust
  • Fold the edges loosely, tight folds crack when the fruit juices bubble up
  • Bake until the juices bubble thick at the center, not just at the edges