Plum Galette
This plum galette is a gorgeous and versatile rustic French fruit tart. It's made with all-butter wholemeal flaky pastry, layered with cinnamon ricotta and sweet dessert plums. The free-form shape makes it wonderfully unfussy to assemble, with no tin to line and no need to make it look particularly neat. It takes less than half an hour to assemble, which makes it a straightforward way to turn a few ripe plums into a delicious seasonal tart.
Servings: 8 people
Calories: 296kcal
Ingredients
Pastry
- 200 g wholemeal spelt flour
- 120 g unsalted butter fridge cold
- 1 pinch fine sea or rock salt
- 3 tbsp natural yoghurt not Greek yoghurt
Ricotta Filling
- 125 g ricotta cheese
- 25 g soft brown sugar
- ½ tsp ground cinnamon
- 1 sprig fresh thyme (optional) leaves only
Assembly
- 12 plums (about 250g (8oz)) - sliced
- 1 tbsp milk
- 25 g demerara sugar you may need a bit more or less depending on how tart your plums are
Instructions
Pastry
- Cut the butter into the flour and salt with a knife, then either rub between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.200 g wholemeal spelt flour, 120 g unsalted butter, 1 pinch fine sea or rock salt
- Stir in the yoghurt with a knife until the mixture starts to come together. If it's too dry, add a little water. Gather the dough up with your hands and form it into a ball.3 tbsp natural yoghurt
- Cover and leave to rest in the fridge or a cool place for ½ hour.
- Roll out, on a piece of baking parchment, into a rough circle to about 4mm (0.15 inch) in thickness.
- Place the parchment and pastry on a baking tray.
Filling
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- In a small bowl, mix the filling ingredients together until thoroughly combined.125 g ricotta cheese, 25 g soft brown sugar, ½ tsp ground cinnamon, 1 sprig fresh thyme
- Spread the this over the pastry, leaving about a 4-5 cm (1½ inch) boarder.
- Lay the plum slices over the ricotta in a single layer.12 plums
- Sprinkle all but 1 tbsp of the sugar over the plums.25 g demerara sugar
- Fold the edges of the pastry inward over the plums, leaving the centre open and tucking it in as you go.
- Brush the pastry edges with milk then sprinkle with the remaining sugar.1 tbsp milk
- Bake for around 45 minutes by which time the plums should be soft and the pastry crisp and golden.
- Allow to cool for 5 minutes, then slice and serve.
Notes
Best served warm with a dollop of crème fraîche or scoop of ice cream. But it's pretty good served at room temperature the day after baking too.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Instead of cinnamon try grating lemon zest into the ricotta. And for extra pizzaz grate the zest of an orange into the pastry dough.
Nutrition
Calories: 296kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 25mg | Potassium: 287mg | Fiber: 4g | Sugar: 17g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 1mg