Are you ready to bake something truly special? Today, I’m excited to share my recipe for Plum and Ginger Galette. This rustic, free-form tart is surprisingly easy to make and bursting with delicious flavors. The sweet, juicy plums combined with the warm spice of ginger create a delightful treat that’s perfect for any occasion.
Why You Will Love This Recipe
This Plum and Ginger Galette is more than just a dessert; it’s an experience. Imagine biting into a flaky, buttery crust that gives way to a perfectly baked plum filling, subtly enhanced with the zing of ginger. What makes this recipe special is its simplicity – no need for fancy pie dishes or complicated techniques. It’s rustic charm at its finest, delivering incredible flavor with minimal effort. Plus, it’s a fantastic way to showcase seasonal plums, making it a beautiful and delicious centerpiece for your table.
Ingredients
Here’s what you’ll need to create this wonderful Plum and Ginger Galette:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 1/2 pounds ripe plums, pitted and sliced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon freshly grated ginger
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar, for sprinkling
Step-by-Step Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
2. Add Water and Form the Dough
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
3. Chill the Dough
Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for a flaky crust.
4. Prepare the Plum Filling
While the dough is chilling, prepare the plum filling. In a large bowl, combine the sliced plums, granulated sugar, flour, grated ginger, and lemon juice. Toss gently to coat the plums evenly.
5. Roll Out the Dough
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Don’t worry if it’s not perfectly round – the rustic look is part of the charm!
6. Assemble the Galette
Transfer the dough to a baking sheet lined with parchment paper. Arrange the plum mixture in the center of the dough, leaving a 2-inch border around the edge.
7. Fold the Edges
Gently fold the edges of the dough over the plum filling, pleating as you go. This will create a rustic, free-form crust.
8. Brush with Egg Wash and Sprinkle with Sugar
Brush the folded edges of the dough with the beaten egg. This will give the crust a beautiful golden color. Sprinkle the coarse sugar over the egg-washed crust for added sweetness and sparkle.
9. Bake the Galette
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plum filling is bubbly and tender.
10. Cool and Serve
Let the Plum and Ginger Galette cool slightly on the baking sheet before slicing and serving. Enjoy warm or at room temperature.
Serving Suggestions
This Plum and Ginger Galette is a versatile dessert that can be enjoyed in many ways. For a simple yet elegant presentation, serve it on a rustic wooden board and dust it lightly with powdered sugar.
For a more decadent experience, pair it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. The cold creaminess complements the warm, spiced plum filling beautifully.
This galette is perfect for casual gatherings, afternoon teas, or even a special weeknight treat. It’s also a wonderful addition to any brunch spread. The combination of sweet plums and zesty ginger makes it a delightful dessert for any occasion.
Storage and Reheating
To store your Plum and Ginger Galette, let it cool completely and then cover it loosely with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and bake for 10-15 minutes, or until the crust is warm and slightly crisp. You can also reheat individual slices in the microwave for about 30 seconds.
Key Details
- Prep time: 25 minutes
- Cook time: 35-40 minutes
- Total time: 60-65 minutes
- Servings: 6-8
- Equipment: Large bowl, pastry blender or fingertips, plastic wrap, rolling pin, baking sheet, parchment paper, small bowl, pastry brush
Enjoy this delightful Plum and Ginger Galette! It’s a simple yet impressive dessert that’s sure to become a favorite.
Plum and Ginger Galette
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 1/2 pounds ripe plums pitted and sliced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon freshly grated ginger
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for a flaky crust.
- While the dough is chilling, prepare the plum filling. In a large bowl, combine the sliced plums, granulated sugar, flour, grated ginger, and lemon juice. Toss gently to coat the plums evenly.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Don’t worry if it’s not perfectly round – the rustic look is part of the charm!
- Transfer the dough to a baking sheet lined with parchment paper. Arrange the plum mixture in the center of the dough, leaving a 2-inch border around the edge.
- Gently fold the edges of the dough over the plum filling, pleating as you go. This will create a rustic, free-form crust.
- Brush the folded edges of the dough with the beaten egg. This will give the crust a beautiful golden color. Sprinkle the coarse sugar over the egg-washed crust for added sweetness and sparkle.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plum filling is bubbly and tender.
- Let the Plum and Ginger Galette cool slightly on the baking sheet before slicing and serving. Enjoy warm or at room temperature.
