Classic Plum Galette Recipe: Homemade Rustic Tart with Fresh Plums

This easy plum galette (also called a rustic plum tart) tucks slices of plum into a flaky crust for a simple, seasonal dessert that’s quick to prepare and full of bright fruit flavor.

Completed Easy Plum Tart (Plum Galette) on a white surface.

What Is a Galette?

A galette is a rustic French free-form tart — a cross between a pie and a tart. You roll out pastry, arrange fruit on top (often in concentric circles or a decorative pattern), fold the edges over the filling, and bake until golden and bubbling. It’s faster and less fussy than a traditional pie but delivers the same homey, crowd-pleasing result.

This recipe highlights seasonal plums for a sweet-tart galette that works with store-bought puff pastry or pie dough for convenience. It’s portable, versatile, and an excellent way to use ripe stone fruit.

Ingredient Notes

See the recipe card below for exact quantities. Key ingredient tips:

Ingredients for Easy Plum Tart (Plum Galette) measured out on a white surface.

Plums: Choose ripe but still slightly firm plums without brown or mushy spots. Black, red plums, or pluots all work well.
Puff pastry or pie dough: Store-bought puff pastry is an easy option; vegan puff pastry keeps this recipe plant-based and gluten-free puff pastry can be used if needed. Homemade or store-bought pie dough also works.

Tasty Recipe Variations

Mixed fruit: Combine plums with other stone fruit like peaches or apricots.
Almonds: Stir a few tablespoons of ground almonds or hazelnuts into the flour mixture for a nutty layer.
Citrus zest: Add lemon or orange zest to brighten the filling.
Spices: Cinnamon, nutmeg, or cardamom deepen the flavor.
Fresh herbs: Thyme, rosemary, mint, or basil pair nicely with plums.
Glossy finish: Brush the baked galette with warmed peach, apricot, or plum jam for shine.
Streusel topping: Add a crumble topping for texture and sweetness.

How to Make a Plum Tart with Puff Pastry

Process shot showing ingredients in a bowl for Easy Plum Tart (Plum Galette).

Process shot showing mixing ingredients in a bowl.

Step 1: Preheat the oven to 425°F (220°C). Lightly grease a 9-inch springform pan. Halve, pit, and slice the plums, toss them with the granulated sugar, and set aside to macerate briefly.

Step 2: In a medium bowl, whisk together the flour, salt, brown sugar, and cornstarch. Add chilled diced vegan butter and work it in with a pastry cutter or fork until the mixture resembles coarse crumbs.

Process shot showing plums on baking sheet.

Process shot showing flour mixture being added to pan.

Step 3: Arrange the plums in a single layer on a parchment-lined baking sheet and bake for 10 minutes, then cool. This reduces excess moisture and concentrates the fruit flavor.

Step 4: Press the pastry into the greased pan, allowing excess to hang over the edges. Evenly sprinkle the flour mixture over the crust to absorb juices.

If rolling from block pastry, roll into a 12–13 inch circle about 1/8 inch thick and leave a 2–2½ inch border to fold over the filling.

Process shot showing plum mixture added to pan.

Process shot showing design made for Easy Plum Tart (Plum Galette).

Step 5: Neatly layer the cooled plum slices over the flour mixture, filling any gaps so the top is well covered. Arrange them in concentric circles, fans, or a random pattern.

Step 6: Fold the overhanging dough inward to form a rustic edge. Bake for 35–40 minutes, until the crust is golden and the plums are bubbling. Allow to cool completely before removing from the pan, then slice and serve.

For a glossy finish, brush the warm pastry with a blend of maple syrup and plant milk and sprinkle with turbinado sugar for added crunch.

FAQs

Do I have to par-bake the plum slices?

No, it’s optional. Par-baking removes extra liquid and concentrates flavor. If you skip it, macerate the plum slices with sugar for at least 30 minutes and discard the excess juice before assembling.

How do I avoid a soggy tart base?

Par-baking the plums and sprinkling a flour or dry-ingredient layer between crust and fruit helps absorb juices and prevent a soggy bottom.

Can I make it gluten-free?

Yes. Use a gluten-free puff pastry or pie crust and substitute the flour in the filling with a gluten-free all-purpose blend or almond flour.

What’s the difference between a tart and a galette?

A tart typically has a structured crust baked in a pan; a galette is free-form, with the pastry folded up around the fruit for a rustic appearance.

Pro Recipe Tips

Use ripe but firm plums: Overripe fruit releases excess juice and can make the crust soggy.
Slice evenly: Uniform slices bake more evenly.
Don’t skip the flour layer: It soaks up fruit juices and helps keep the crust crisp.
Adjust sweetness: Taste the plums and add sugar to balance tartness.
Keep the dough chilled: Cold dough yields flakier pastry.
Prevent excessive puffing: Dock the pastry where the filling sits to reduce rising.

Serving Recommendations

Serve slices warm, at room temperature, or chilled. Delicious accompaniments include:

A dusting of powdered sugar
Vegan whipped cream
Plant-based yogurt with granola or chopped nuts
A scoop of vegan vanilla ice cream or banana ice cream
Vegan custard
A drizzle of maple syrup or date caramel sauce

Storage Instructions

Store: Keep loosely covered at room temperature for 1–2 days, or refrigerated in an airtight container for 4–5 days. Best eaten the first day.

Freeze: Wrap well in plastic and foil and freeze up to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm in a 350°F (175°C) oven or air fryer for 5–10 minutes until heated through.

Completed Easy Plum Tart (Plum Galette) wrapped in plastic wrap.

More Vegan Stone Fruit Dessert Recipes

Vegan Desserts

Easy Apricot Crumble (With Oats)

Vegan Desserts

Roasted Peaches

Vegan Desserts

Apricot Upside Down Cake

Vegan Desserts

Easy Peach Mango Pie [or Hand pies]

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Easy Plum Tart (Plum Galette)

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Prep: 30

Cook: 40

Total: 1 10

Servings: 8 – 10

This easy plum galette tucks slices of plum into a flaky crust for a simple, seasonal dessert.

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Ingredients

2 ½ pounds plums pitted and sliced into eighths
3 tablespoons granulated sugar
1 store-bought puff pastry sheet
6 tablespoons all-purpose flour
¼ teaspoon salt
3 tablespoons brown sugar
1 tablespoon cornstarch
3 tablespoons vegan butter chilled and diced

Instructions

Preheat the oven to 425°F (220°C) and lightly grease a 9-inch springform pan.
Toss the sliced plums with granulated sugar in a large bowl and set aside to release juices.
In a medium bowl, combine flour, salt, brown sugar, and cornstarch. Cut in the chilled vegan butter with a pastry cutter or fork until sandy.
Arrange the plums on a parchment-lined baking sheet and bake for 10 minutes; cool completely to concentrate flavor and reduce liquid.
Press the pastry into the prepared pan, letting extra dough hang over the sides.
Sprinkle the flour mixture evenly over the crust.
Layer the cooled plums over the flour mixture, filling gaps with extra slices.
Fold the overhanging dough inward to create a rustic edge.
Bake 35–40 minutes or until crust is golden and fruit is bubbling.
Let cool completely before removing from the pan.
Slice and serve.

Notes

Pairs well with vegan vanilla ice cream to balance the plums’ tartness.

Use ripe but firm plums: Overripe plums can release too much juice and become mushy.
Slice evenly: For consistent baking.
Prevent soggy crust: The flour layer soaks up juices and helps keep the bottom crisp.
Sweeten to taste: Adjust sugar to match the fruit’s tartness.
Keep dough chilled: Cold dough yields flakier pastry.

Nutrition

Calories: 323kcal
Carbohydrates: 44g
Protein: 4g
Fat: 16g
Sugar: 23g

Additional Info

Author: Toni Okamoto

Course: Dessert

Cuisine: American

Method: Oven

Diet: Vegan

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