Plum Galette

Name: Plum Galette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup finely ground white cornmeal; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1 stick cold unsalted butter, cubed, 8 tablespoons; 1/4 cup ice water, divided; 1 1/2 pounds stone fruit, such as plums, nectarines, or peaches, halved, pitted, and cut into 1/4- to 1/2-inch-thick slices; 1/4 cup turbinado sugar, plus more for sprinkling; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 tablespoon Chipotle Infused Honey; 1 tablespoon unsalted butter, cubed; 1 large egg; 1 tablespoon plus 1 teaspoon water, divided; 1 tablespoon jam, for glaze

August 9, 2022

Plum Galette made with Chipotle Infused Honey from The Little Shop of Olive Oils

This Plum Galette is rustic, cozy, and just the right kind of imperfect. A buttery cornmeal dough gets filled with sliced stone fruit, warm cinnamon and nutmeg, turbinado sugar, and a drizzle of Chipotle Infused Honey for a sweet little kick.

Galettes are perfect when you want the flavor of pie without the fuss of a pie plate. The crust bakes up golden and crisp, the plums become soft and jammy, and the Chipotle Infused Honey adds a warm, sweet heat that makes this dessert feel extra special.

Why You’ll Love This Recipe

It has all the charm of homemade pie with less work.
The cornmeal dough adds a slightly rustic texture and beautiful golden color.
You can use plums, nectarines, peaches, or a mix of stone fruit.
Chipotle Infused Honey adds sweet heat and a fun flavor twist.
It is perfect for summer desserts, brunch, dinner parties, or cozy weekend baking.

Serving Ideas

Serve this plum galette slightly warm or at room temperature with vanilla ice cream, whipped cream, crème fraîche, Greek yogurt, or an extra drizzle of Chipotle Infused Honey. It is also lovely with coffee, tea, or a glass of dessert wine.

Shop the Flavor

This recipe features Chipotle Infused Honey, a sweet and smoky honey that adds a gentle kick to desserts, cheese boards, roasted vegetables, grilled meats, biscuits, cornbread, and more.

Grab a jar online or stop by The Little Shop of Olive Oils in Franklin, MA to add a sweet little kick to your next recipe.

Plum Galette

The Little Shop of Olive Oils

Servings

Prep Time

25 minutes

Cook Time

30 minutes

Calories

275

Cuisine

American

Ingredients

1 1/2 cups all-purpose flour
1/4 cup finely ground white cornmeal
1 tablespoon granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cubed, 8 tablespoons
1/4 cup ice water, divided
1 1/2 pounds stone fruit, such as plums, nectarines, or peaches, halved, pitted, and cut into 1/4- to 1/2-inch-thick slices
1/4 cup turbinado sugar, plus more for sprinkling
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon Chipotle Infused Honey
1 tablespoon unsalted butter, cubed
1 large egg
1 tablespoon plus 1 teaspoon water, divided
1 tablespoon jam, for glaze

Directions

Make the galette dough. In a food processor fitted with the blade attachment, pulse the flour, cornmeal, granulated sugar, and salt until combined.
Add the cold cubed butter and pulse 7–10 times, until the mixture resembles coarse crumbs. A few larger pieces of butter are okay.
Drizzle in 2 tablespoons of the ice water and pulse about 4 times, until the dough is crumbly but holds together when squeezed.
If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.
Turn the dough out onto a piece of plastic wrap. Flatten it into a disk, wrap completely, and refrigerate for 30 minutes to 1 hour.
Arrange a rack in the middle of the oven and preheat to 400°F.
Unwrap the chilled dough and place it on a piece of parchment paper. Cover with a second piece of parchment paper.
Roll the dough into a 12-inch round, about 1/8-inch thick.
Slide the parchment and dough onto a baking sheet and remove the top layer of parchment.
In a large bowl, toss the sliced stone fruit with turbinado sugar, flour, cinnamon, nutmeg, Chipotle Infused Honey, and salt.
Pile the fruit filling onto the dough, slightly mounding it in the center and leaving a 2-inch border around the edge.
Fold the rim of the dough up and over the edge of the filling, overlapping and pleating as you go around.
Distribute the cubed butter over the top of the fruit.
Beat the egg with 1 tablespoon water to make an egg wash.
Brush the crust with the egg wash and sprinkle with additional turbinado sugar.
Bake for 30–35 minutes, or until the crust is deep golden brown and the fruit is cooked.
Transfer the parchment with the galette to a wire rack and cool completely.
Dilute the jam with the remaining 1 teaspoon water.
Brush the fruit with the glaze.
Cut into wedges and serve.