Blueberry Plum Galette has all of the juicy fruit flavor of pie but with less hassle. Or at least I think there is less hassle. I love pie, but rolling out a double pastry crust can be a bit of a mess and takes more time. With a single crust galette, you can eat your dessert sooner rather than later!
Not a fussy recipe
This recipe does not require a high level of accuracy. In other words, you can switch out the plums used in this galette – any stone fruit would work, such as peaches or pitted fresh cherries. However, blueberries are a wonderful shortcut when making a fruit dessert. No peeling or slicing is necessary – simply rinse, drain and pop them into your dessert!
You can make your own pie pastry for this recipe – I usually do. But many times I will simply purchase frozen pie crust at the super market. I try to keep a package of pre-made pie crust in the freezer at tall times. You never know when you will need a quick dessert. Plum Blueberry Galette can be thrown together in a matter of minutes.
Galettes scream for ice cream
Ice cream is a great accompaniment to Plum Blueberry Galette. I especially like rich vanilla ice cream paired with the tart fruit filling and buttery pastry of this dessert. Of course, everything goes well with ice cream!
Galettes are usually round but I opted to make a rectangular Blueberry Plum Galette. Either shape is fine but I think the rectangular shape is easier to take to pot-luck dinner. The quarter sheet commercial pan I am using is one of my most used pans in the kitchen. It is just the right size for roasting or baking. It’s a personal fave.
Try Blueberry Plum Galette if you have never made a galette before. Easy, sweet and your friends will be asking you for the recipe!Print
Blueberry Plum Galette is an amazing treat
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
1 pie crust for single 9” pie (22cm)
1 egg, beaten with 1 tsp. of water (5ml)
¼ cup granulated sugar (50g)
¼ cup sliced almonds (24g)
6 oz blueberries (170g)
Juice of 1 lemon
½ cup sugar (100g)
1/3 cup all-purpose flour (40g)
4 plums, seeded and sliced
Heat your oven to 350°F (176°C)
On a floured piece of parchment paper, roll out the pastry crust into either a round or rectangular shape. Slide the parchment with crust onto a baking pan or baking sheet. Set aside.
To make the filling, combine the blueberries with the lemon juice, ½ cup sugar (100g) and flour. Stir to combine well so that the flour is fully absorbed.
Arrange the sliced plums on the pastry crust. Pour over the prepared blueberries, leaving a margin of at least 1” (2.5cm) around the perimeter of the crust.
Fold the crust edge towards the middle of the galette. Don’t worry if some of the fruit is folded inside the crust. Brush the edge of the crust with the beaten egg. Sprinkle ¼ cup sugar (50g) over the egg wash and the fruit filling. Sprinkle the edge of the galette with the sliced almonds.
Bake the galette for 1 hour in the oven until the crust is golden brown.
This galette can either be made in a round or rectangular shape
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