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This easy plum galette (aka rustic plum tart) tucks a plum slice filling into a flaky crust for a simple dessert this plum season!
What Is a Galette?
A galette is a type of rustic French free-form pie—somewhere between a pie and a tart – made by rolling out pastry, topping it with fruit (often in concentric circles or a decorative pattern), folding the edges over to enclose the filling, and baking it until golden and bubbly. It’s simpler and quicker to make than a traditional pie, but just as crowd-pleasing.
This time, I’m using seasonal fruit to make a delicious sweet-tart plum galette (also known as a ‘rustic plum tart’). It’s versatile, portable, and made easy with pre-made puff pastry (or pie dough)—perfect for a quick, flavorful dessert, bursting with fruity flavor.
You might also enjoy my easy plum cake or vegan plum crisp this plum season!
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
- Plums: Use ripe, yet slightly firm plums with no mushy or brown spots. Any type works – black plums, red plums, or even Pluots.
- Puff pastry: I use vegan puff pastry for a vegan plum tart – gluten-free puff pastry will also work. Alternatively, homemade or store-bought pie dough also works (refer to this homemade vegan pie crust recipe).
Tasty Recipe Variations
- Mixed fruit: Substitute some plums with other stone fruit – apricots, peaches, etc.
- Almonds: Add a few tablespoons of ground almonds (or hazelnuts) to the flour mixture. \
- Citrus zest: Sprinkle in some lemon zest or orange zest with the plums.
- Spices: Add depth to the plum filling with cinnamon, nutmeg, cardamom, etc.
- Fresh herbs: Thyme, rosemary, mint, and basil pair particularly well with plums.
- For a glossy top: Brush the warm baked puff pastry tart with ⅓-½ cup warmed peach, apricot, or plum jam for a bakery-style shine.
- Streusel topping: Sprinkle over the top for a sweet crunch. Refer to this vegan apple crumble recipe for how to make streusel.
How to Make a Plum Tart with Puff Pastry
Step 1: Preheat the oven to 425°F/220C and grease a 9-inch spring-form pan. Halve, pit, and slice the plums. Then, toss them in a bowl with the sugar and set aside.
Step 2: Meanwhile, combine the flour, salt, brown sugar, and cornstarch in a medium bowl. Add the diced vegan butter, then mix with a pastry cutter/fork until sandy.
Step 3: Arrange the plums in a single layer on a parchment-lined baking sheet and bake for 10 minutes, then leave to cool. This step draws out excess moisture and intensifies the flavor.
Step 4: Press the pastry into the greased pan, letting the excess hang over the edges. Sprinkle the flour mixture over the crust.
If using a block, roll it into a 12–13-inch circle about ⅛ inch thick. Leave a 2–2½ inch border around the filling.
Step 5: Neatly layer the plum slices over that. Fill any gaps with leftover slices. You can arrange them in concentric circles, fans, flowers, randomly, etc.
Step 6: Fold the overhanging dough inward for a rustic edge. Bake the plum tart for 35-40 minutes, or until golden and bubbling. Leave the tart to cool completely, remove it from the pan, slice, and enjoy!
Brush the pastry with a maple syrup-vegan milk blend and sprinkle with turbinado sugar for a glossy finish and sugary crunch.
FAQs
No, but it draws out excess liquid (and concentrates the flavor). If skipping, macerate the plum slices with the sugar for at least 30 minutes. Discard the excess juice.
My easy plum galette recipe par-bakes the plums to remove excess liquid, while using a floury base beneath the fruit to soak up the remaining liquid. The combination guarantees success.
Sure! Use gluten-free dough and substitute the flour with a gluten-free all-purpose flour blend (like King Arthur/Bob’s Red Mill) or almond flour.
Usually, a tart has a more structured crust, baked in a pan. In comparison, galettes are a free-form plum pie, where the pastry is folded up and over the fruit, for a rustic look.
Pro Recipe Tips
- Use ripe but firm plums: Overripe plums release too much juice, make the crust soggy, and may become mushy.
- Slice the plums evenly: To ensure even baking.
- To prevent a soggy crust: Don’t skip the flour filling. It soaks up juices.
- Sweeten to taste: Based on the tartness of the plums.
- Use chilled dough: To ensure the best, flaky, crisp pastry.
- To avoid overly puffed pastry: Use a fork to prick the puff pastry where the filling will be, to reduce rising.
Serving Recommendations
Devour a slice of the plum puff pastry tart as-is or you can also enjoy it (warm, at room temperature, or chilled) with:
Storage Instructions
Store: Store loosely covered at room temperature for 1-2 days or in an airtight container for 4-5 days, though it’s best on the first day.
Freeze it: Wrap it in plastic wrap and foil, then store for up to 3 months. Then thaw in the refrigerator overnight.
Reheat: In an air fryer or in the oven at 350°F/175C for 5-10 minutes until warm.
More Vegan Stone Fruit Dessert Recipes
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