Autumnal Plum Galette

Publish date:
honey plum galette

Plums and honey make the perfect filling for this rustic galette.  It's a great way to use all those plums in the Fall. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 1 cup all-purpose flour + a small amount for rolling out crust
  • ½ teaspoon kosher or sea salt
  • 2 teaspoons honey
  • 6 tablespoons cold unsalted butter, cut into ½-inch pieces, or vegan butter
  • 1 egg yolk
  • ¼ cup ice water


  • 2 pounds ripe plums, halved and pitted
  • ⅓ cup honey 
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice


  • 2 tablespoons honey
  • 1 tablespoon water
  • 1 egg yolk



  1. In a food processor, pulse flour, salt, honey, butter, and egg yolk until mixture resembles coarse meal.
  2. With the motor running, add water 1 teaspoon at a time until dough forms a ball and clings together (you may not need all the water).
  3. Gather dough and flatten to a disk, wrap in parchment, and refrigerate for at least 1 hour and up to 2 days.

Or frozen pie crust, thawed 


  1. Slice plum halves into thin wedges and toss with honey, cornstarch, and lemon zest and juice.
  2. Roll out dough, on lightly floured surface, to a 12-inch circle.
  3. Pile filling into center of dough. Gather edges of dough and draw them to center, allowing the dough to fall into pleats. You should have a 3- to 4-inch opening to show off plums.
  4. Chill galette for 30 minutes.


Preheat oven to 400°F.

  1. Brush galette with honey glaze. Bake galette at 400°F for 40 to 50 minutes or until dough is medium brown and filling is bubbly.
  2. Allow to cool slightly before slicing and serving.