When you’re short on time but still want something special, this Plum Galette comes together in 30 minutes with minimal fuss.
Get ready for lots of pictures—I couldn’t resist sharing every detail of this Plum Pecan Galette. My stomach flips just thinking about how delicious it was.
This recipe takes only 30 minutes to make, and it’s an impressive, delicious dessert. I can hardly contain my excitement right now!
Table of Contents
What is Galette?
A galette is a type of French pastry that’s rustic and freeform, meaning it doesn’t require a specific pan or mold. The term “galette” can refer to various types of flat, round cakes or pastries.
In the context of desserts, it typically describes a pastry made with a single crust of dough, and then folded over the edges to partially enclose the filling. Galettes are known for their simplicity, both in preparation and presentation, and they often have a charming, homemade look with crisp, golden edges and a tender filling.
Reasons to Love This Galette
- Pecan Galette combines that perfect buttery, flaky crust with a rich, nutty filling—it’s the kind of treat that everyone asks for seconds.
- Serve Pecan Galette warm or at room temperature, or with a scoop of vanilla ice cream on top for pure dessert bliss.
- If you love pecan pie but want something lighter, Pecan Galette is the answer—it’s all the flavor without the heaviness.
Recipe Ingredients
- Large Plums: These juicy, slightly tart plums bring a fresh, fruity flavor that pairs perfectly with the sweet, nutty elements of the galette.
- Pecans: The rich, buttery crunch of chopped pecans adds texture and balances out the sweetness.
- Fig Jam: A little bit of fig jam adds a lovely sweetness and a hint of earthiness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Plum Alternative: Feel free to swap in whatever seasonal fruit you have on hand. Rhubarb, peaches, cherries, raspberries, apricots, or apples all work beautifully. It’s a great way to enjoy a fresh, homemade dessert any time of year.
- Spice Variation: Swap out the cinnamon and nutmeg for warm spices like cardamom or ginger to add a new depth of flavor. A pinch of cloves or allspice can also enhance the richness of the filling, giving the galette a slightly spicier and more aromatic profile.
How to Make Plum Galette
Step #1: Preheat your oven to 375°F (190°C) and unroll your pie crust on an ungreased baking sheet.
Step #2: Mix flour, brown sugar, cinnamon, and nutmeg in a medium bowl. Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in ¼ cup of the chopped pecans.
Step #3: Spread the jam over the unrolled pie crust, leaving a one-inch border around the edge. Top with half of the crumb mixture.
Step #4: Toss the plums with the vanilla extract, then arrange the slices on top of the pie crust, continuing to leave a one-inch margin around the edge.
Step #5: Sprinkle with the remaining crumb mixture. Top with pecan halves. Fold in the pie crust edge to form the border, overlapping as you go.
Step #6: Bake for 25 to 35 minutes or until the crust is golden brown. Let the galette cool for 30 minutes.
Expert Tips
- Use Parchment Paper: Unroll the pie crust onto a sheet of parchment paper on the sheet pan. This prevents sticking and makes it easier to transfer the galette after baking.
- Lightly Roll the Crust: Before assembling, lightly roll out the pie crust with a rolling pin to smooth any creases and ensure even thickness. This helps the crust bake more uniformly and gives it a polished look.
- Handle Leaked Juices Carefully: If any juices have leaked onto the baking sheet during baking, carefully slide a knife under the galette to release it before transferring it to a serving dish. This helps prevent sticking and keeps the crust intact.
FAQs
If you don’t have pecans on hand, you can substitute them with walnuts, sliced or ground almonds, or hazelnuts. Each will add a slightly different flavor and texture, but they all work well in this recipe.
To achieve a beautiful golden-brown crust, brush the galette with a light egg wash before baking. This involves mixing a beaten egg with a tablespoon of water and applying it to the crust, which also adds a slight sheen.
Yes, you can use a food processor to make the crumb mixture. Just pulse the flour, brown sugar, cinnamon, nutmeg, and cold butter until the mixture resembles coarse crumbs. Then, stir in the chopped pecans.
Storage Info
To store your Plum and Pecan Galette, cover it with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can freeze the galette for up to 2 months—just wrap it tightly in foil or plastic wrap before freezing.
To reheat, bake it in a 350°F (175°C) oven for 10-15 minutes until warmed through and the crust is crisp again.
More Delicious Desserts You’ll Love
Plum Galette Recipe
Ingredients
- 1 half of a box refrigerated pie crust - softened as directed on box (or, you know, use your grandmother’s recipe or whatever)
- 1/4 c. all-purpose flour
- 5 tablespoons brown sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 c. cold butter - cut into small bits
- ¼ cup chopped pecans
- 2 Tbsp. fig jam - or any other type of jam
- 2 c. pitted and thinly sliced plums - French prune style is best
- 1 tsp. vanilla extract
- 1/8 c. pecan halves
Instructions
- Preheat your oven to 375°F (190°C) and unroll your pie crust on an ungreased baking sheet.
- Mix flour, brown sugar, cinnamon, and nutmeg in a medium bowl. Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in ¼ cup of the chopped pecans.
- Spread the jam over the unrolled pie crust, leaving a one-inch border around the edge. Top with half of the crumb mixture.
- Toss the plums with the vanilla extract, then arrange the slices on top of the pie crust, continuing to leave a one-inch margin around the edge.
- Sprinkle with the remaining crumb mixture. Top with pecan halves. Fold in the pie crust edge to form the border, overlapping as you go.
- Bake for 25 to 35 minutes or until the crust is golden brown. Let the galette cool for 30 minutes.
NOTES
Nutrition
The plums got so soft and delicious, and the pecans gave nice crunch.
Delicious, I love galette’s they are so easy to make. I love plums