Buttery, flaky free-form crust filled with fresh plums and raspberries makes this Plum Raspberry Galette the perfect dessert to take you into Fall!
I’ve been seeing gorgeous photos of galettes all over the internet this summer and I had no idea what they were or why they were so popular. So I did a little research and discovered that a galette is like a pie, but it’s made without a pan to bake it in. It’s made with a free-form crust baked on a flat sheet filled with any fruit of your choice.
I filled mine with plums.
Plums I picked myself from my friends plum tree in her backyard. German plums. So good just on their own but I knew they’d be perfect in this galette.
I wanted to include a bit of sweetness and color and decided on these fresh, local raspberries.
I didn’t pick them myself, but they are probably the best raspberries I’ve ever had in my life.
This entire recipe took no time at all to put together. Using the food processor was a breeze and slicing up the plums took only a few minutes. Don’t let the 2 hour prep time fool you, most of that time is the dough chilling in the refrigerator.
Have you ever heard of Amarettini cookies before? I had never seen them before I came to Germany, but they are served in cafes all over Germany with your cappuccinos and espressos. These small, round cookies taste of caramel and nuts and I used them under the fruit to thicken the juices and protect the bottom crust from getting soggy.
If you can’t find these cookies, use your favorite graham cracker, biscotti or nut cookie crushed up finely then mix with the flour.
I served my Plum Raspberry Galette with a cup of my favorite coffee, but it would have been amazing with a small scoop of vanilla gelato too. The tart plums with the sweet raspberries would be delicious with the creaminess of vanilla gelato. I’m definitely going to have to make this again just so I can eat it that way!
Do you have any fruit trees in your garden? This galette is so incredibly simple to put together that almost any fruit would pair perfectly with the flaky, buttery crust!
And let me tell you about this crust. If you know me… you know that I HATE making pie crust. I can never get it so it’s light, flakey and buttery. This recipe, however, is all of those things and it’s FOOL PROOF. The key is super cold everything and keeping it that way. Which is why it’s made in a food processor so warm hands don’t heat up the dough.
From now on, I’m making my own pie crust using this recipe and I’m totally making galettes for every season!
- 5.6oz all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 4oz unsalted butter, cubed & very cold
- 2.5oz ice water (1 large ice cube plus water to equal 2.5oz)
- 1/2 cup Amarettini cookies
- 1 Tbsp all-purpose flour
- 1lb plums
- 1 Tbsp butter, melted
- 2 Tbsp sugar
- 3 oz fresh raspberries
- Measure the ice water and set aside to get cold.
- In the bowl of your food processor, add the flour, granulated sugar and salt. Pulse 2-3 times until combined.
- Add the very cold, cubed butter and pulse again until just combined and the butter is still in chunks. DO NOT OVER PULSE OR MIX!
- All at once, pour in the cold ice water and turn on the processor to low. Run for 5-10 seconds or until the dough comes together. This will happen quickly, make sure not to over process.
- Remove the dough and pat it gently into a ball. Wrap the ball in plastic wrap then press it gently into a disc.
- Chill the dough for at least 1 hour or until firm all the way through.
- Preheat oven to 400F degrees. Line a flat baking sheet without sides with parchment paper. If you do not have a completely flat baking sheet, simply flip over the one you have so that the edges are down and the flat is up. Place the parchment paper on this side.
- Combine the Amaretti cookies and the flour in a food processor. Process together on high until crushed finely. Set aside.
- Prepare the plums by washing and completely drying them. Cut them in half and remove the pits. Cut each half into 2-3 pieces long way depending on how big they are. I used smaller plums so most of them were only cut in half.
- On a floured surface, roll the dough out to a 15in circle. Don't worry if the edges crack a little, these are meant to look rustic.
- Fold the dough in half then in half again so it's a triangle. Carefully move the dough to the prepared baking sheet and unfold it.
- Spread the crushed Amaretti in the center of the dough leaving a 2in edge on the outside clear.
- Arrange the plums in over the crushed Amaretti in concentric circles, overlapping slightly.
- Fold the edges of the dough over onto the plus, pleating the dough as you go.
- Brush melted butter over the top of dough and sprinkle the sugar & any extra crushed amaretti you have over the top of the entire galette.
- Bake for 30 minutes on the center rack.
- Add the raspberries to the center of the galette. I pressed a few under the crust edges and into the plums, but that is optional. Bake for 15-20 more minutes or until the crust is a rich golden brown and the berries are cooked through. NOTE: If the bottom is getting too brown, move the pan to the top rack for the last 15-20 minutes.
- Remove from the pan to a wire rack to cool about 10 minutes before serving. Best if served warm and eaten the same day.