Plum galette

It is clearly plum season as juicy plums have taken over the fruit section in Harris Farm stores! Purple majesty, King midas, Amber jewel, Black amber and more are all on display and they are hard to walk past without grabbing a few. I have to say, I love plums…I love them for their sweet and sour flavour. There is just so much that you can do with them, and roasted in a galette calls for a delicious way of preparing them. If you make the recipe below, I would recommend using a variety of plums. I used 4 different varieties, which make the galette look and taste even better.

Making a galette is lots of fun and really easy. A galette is a freeform cake, which is French. All you need to do is measure the ingredients, mix them up in a blender or hand knead if you wish, rest the pastry, then roll it out and fold over the fruit. Using spelt flour entirely for this recipe is a great way to have a dessert that is unrefined and better for you (and there is barely any sugar in this recipe). If you have a sweet tooth, you can add some sugar in the pastry base mix.


2 cups wholegrain spelt flour

1 tbsp water

130 g cold butter (diced)

1/4 cup milk

1 egg

1 tsp apple cider vinegar

1 tsp salt

1.2 kg of plums (variety of different plums, see note above)

1 tbsp of olive oil or 1 egg for egg wash

1 tbsp sugar (dark sugar i.e muscavado or coconut)


  1. In a blender combine the flour, water, butter, milk, egg, vinegar and salt until mixed together into dough.
  2. On a floured surface, knead this mixture until further combined and the surface of the dough is smooth (adding more flour if necessary). You want the dough to still be quite moist but just dry enough so that it is easy to work with.
  3. Place the dough in plastic wrap and refrigerate for 1 hour or until it is firm and easy to roll out.
  4. Preheat the oven to 180 degrees.
  5. Cut the plums in half, deseed and then cut into wedges and place into a bowl on the side.
  6. On a piece of baking paper that will fill the baking tray, lightly flour the surface and place the dough in the centre. Using a rolling pin to roll out the dough in as even as possible circle! Trying to keep the whole surface similar thickness. Don’t roll it out too thin as the pastry will rip.
  7. Use a fork to create holes in the centre diameter of the circle, where you will place the plums.
  8. Place the plums in a circle on the inside, then fold over the edges of the dough. Use a brush to brush with olive oil then sprinkle sugar all over the top and around.
  9. Bake for 40 minutes or until golden brown!


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