Description
This easy vegan plum galette is light, fruit-forward, whole grain & low in sugar. No fussy crust—just pile on the fruit! Works with any seasonal fruit.
Ingredients
Scale
Galette Dough:
- ¾ cup all-purpose wheat flour
- ½ cup white whole wheat flour
- 2 tablespoons brown sugar
- Pinch salt (optional)
- ½ cup chilled vegan butter sticks (i.e., Miyoko’s Creamery, Earth Balance), cut into cubes
- 3 tablespoons ice water
Plum Filling:
- 3 pounds ripe plums, unpeeled, thinly sliced (about 1 quart)
- 2 tablespoons brown sugar
- 2 tablespoons corn starch
- ½ teaspoon cinnamon
Topping:
- ¼ cup slivered almonds
- 1 teaspoon brown sugar
- ½ teaspoon cinnamon
Instructions
- To make the dough, place the all-purpose flour and white whole wheat flour in a mixing bowl. Add brown sugar and salt. Blend with a fork or pastry blender until dry ingredients are well combined. (If desired, you can use an electric mixer.)
- Add the chilled, cubed vegan butter and mix with pastry blender or electric mixer until dough becomes crumbly.
- Sprinkle evenly with ice water and mix again for 1-2 minutes (do not overmix) until it creates a smooth dough that pulls away from the sides of bowl.
- Divide bowl into two equal round balls and place them in the refrigerator to rest for 30 minutes.
- Meanwhile, prepare plum filling. Add sliced plums to a medium mixing bowl.
- Mix the brown sugar, corn starch, cinnamon into the plums, and stir well.
- Remove the dough from the refrigerator. Place a square section (about 9 inches) of parchment paper on the counter, and place one dough ball in the center of the paper. Roll out the dough with a floured rolling pin in a rough circle shape, until dough is thin and creates an approximately 8-inch circle. (Note: the circle doesn’t have to be perfectly round! The rustic quality of this dessert means you want some rough edges.) Repeat with the second dough ball.
- Preheat oven to 400 F (205 C).
- Place the dough circles on parchment paper on a baking sheet.
- Divide the plum filling among the two dough circles. Spoon the plum filling over the dough, leaving about a 1-inch border along the outside of the dough circle. If there is juice from the plums left in the bowl, do not use it. Fold over the 1-inch border of the dough towards the center of each galette to create an irregularly shaped rim. Repeat with the second dough circle.
- Sprinkle the galettes evenly with toppings: almonds, brown sugar, and cinnamon.
- Place the filled crusts with plum filling in the oven on the top rack and bake for 25-30 minutes, until golden brown.
- Remove, slice each galette into 4 slices, and serve immediately.
Notes
Alternatively, you can make one large galette with this recipe by rolling the dough in step 10 into one large circle or oval shape (about 14-16 inches in diameter). Use all of the plum filling and toppings on one galette, instead of dividing them among two.
Make this recipe gluten-free by using a gluten-free flour blend instead of the all-purpose and white whole wheat flour.
This recipe is excellent with sliced apples, pears, berries, peaches, apricots, and nectarines. You can use drained frozen (thawed) or canned fruit, as well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 15 g
- Sodium: 126 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
What an amazing, easy recipe! I have made this twice now. I used peaches the second time. I’ll be making this recipe again!