Everything about this gluten free plum galette recipe is incredible. Flaky crust filled with succulent ripe plums in the center. This stunning summer dessert is rustic, full of character, and loaded with flavor.
Stone fruits are the perfect summer fruit and this galette recipe features them in a delicious way!
As you may remember, we have a terrific plum tree that is actually producing fruit this summer! You can imagine how excited we were when we realized we were going to have an amazing abundance of fresh plums.
The fact that we can go into our own backyard and reap the reward of fresh fruit is beyond terrific. Check out this awesome gluten free upside-down plum cake for more plum inspiration!
The Fearless Dining household loves to have some delicious gluten free desserts from time to time. But we wouldn’t be able to have so many choices if it wasn’t for all the practicing and failing I have done along the way.
Homegrown juicy plums steal the show of this amazing fruit galette. There is just something so fantastic about a sweet fruit filling with a perfectly baked galette crust. If you love plums as much as I do, check out this incredible plumb sorbet recipe too!
The foundation of this recipe starts with my popular gluten free pie crust recipe. It is flaky and light, and is the perfect vessel for these ripe juicy plums. You can also use apricots or peaches if you prefer to use a different stone fruit.
What is a galette?
A galette is known as a “flat cake.” Basically, it has a flaky and delicious pie crust that is filled with fruit or savory filling. The edges are more rough and rustic and it makes a beautiful dessertt.
- Plums - You can use any type of plum...Italian, red, purple, etc.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Butter - You can use vegan butter if you would like this galette to be dairy free.
Recipe step by step directions:
Step 1: Slice your plums into long sections. Add them to a bowl and add brown sugar and corn starch. Note you can substitute tapioca or arrowroot starch for the corn starch. Mix well.
Step 2: Cut the butter into the flour with a pastry blender. Add the lemon juice, water, and egg and mix into a dough.
Step 3: Make your pie crust and roll it to a ¼ inch thickness.
Step 4: Pour your plum mixture into the center of the pie crust dough.
Step 5: fold the pie crust over the fruit so that it makes a ring around the fruit. Press gently to seal the folds.
Step 6: Brush the outside of the crust with egg white. Optional: Sprinkle the crust with coarse sugar.
Step 7: Bake the galette at 350º F for 30 minutes, or until the outside is golden and the fruit is softened. Serve warm or cold.
Eat this plum galette exactly how I have written it and I promise you are going to love it! If you don’t have access to plums or you want to try some other ideas, here are a few:
- Sliced Almonds - Add some slivered almonds to the crust. You can even sprinkle a little cinnamon and sugar on them.
- Peaches - Include some peaches with the plums, they are a fun combination.
- Berries - Mix in a few berries, like blackberry, raspberry, or blueberries with the plums.
If you love this gluten free plum galette recipe, you should taste these delicious fruit galettes:
Tips and Recipe FAQ:
Yes, you can make a galette ahead of time if you want to. Typically, a gluten free galette will last around 2-3 days. It’s best to keep the galette in a cool, dry place, like the refrigerator. There are no preservatives, so it won’t last as long as a traditional galette.
Yes, you can freeze this gluten free galette either before or after you bake it. No matter what, you need to double wrap it in plastic wrap, then freeze it in a storage container or freezer bag. When you are ready to serve or bake it, you should let it sit in the fridge until it’s defrosted - bake as directed once it’s thawed.
You can easily double the gluten free pie crust recipe and make a top crust for a pie.
To prevent this galette from getting soggy, I sprinkles a tiny bit of gluten free flour onto the pie crust as I rolled it flat. This adds a little bit of a barrier for the fruit
This dessert will keep for 3-4 days in the refrigerator.
More gluten free pie recipes to try:
The Best Gluten Free Plum Galette
For the crust:
- 1 ½ cups gluten free flour blend * see note
- ⅛ teaspoon salt
- 8 tablespoons cold butter
- 1 egg
- 1 teaspoon lemon juice
- ¼ cup water
For the filling:
- 2 cups chopped ripe plums
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
- 2 teaspoons corn starch see note
- Preheat the oven to 350º F.
- In a large bowl, add your gluten free flour and salt and whisk to blend.
- Cut in the cold butter with a pastry blender.
- Add the lemon juice, water, and one egg to a bowl and whisk. Add this to the flour-butter mixture and work with your hands into a dough ball.
- Roll the dough on wax paper to ¼ inch thickness.
- Cut up your plums and throw the pits away.
- Put the plums in a bowl and add the sugar, lemon juice, and starch. Mix well.
- Pour the plum mixture onto the flat crust.
- Fold the edges up around the fruit.
- Brush the crust with egg white.
- Bake for 30 minutes.
- Top with vanilla ice cream.
- You can substitute arrowroot or tapioca starch for cornstarch.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- You can use any fruit or berries in this recipe.
- Optional: after you brush egg white on the crust, add coarse sugar.
- This gluten free plum galette will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I love a good galette--can't wait for plums here to make this! And thank you for testing with more than 1 gf blend. I can't imagine how difficult it is to write for a gluten-free audience when there are so many different blends available that all behave a bit differently from each other. You're a rock star!
Wow, thank you so much Jenni 🙂
Re the pastry method you don't mention the egg, water and lemon juice. I assume the egg and juice go in first then bind together with water as for most shortcrust pastry?
Thank you for your note. I added that language in for clarification.
I love these kinds of summer recipes - they make me so happy. This is simple and yet so satisfying to share and eat. Love this recipe!
I am so glad you like this recipe. Enjoy 🙂