Plum & Ginger Galette

felichiccuisine
Aug 28, 2025
7 min read

Updated: 6 days ago

Easy. Flaky. Delicious.

Simple in appearance, but full of thoughtful details, his Plum and Ginger Galette is a delightful, rustic dessert that combines the tartness of fresh plums with the warmth of ginger in a buttery, flaky crust. It’s an easy, homey treat that fills your kitchen with warmth and cozy aromas, inviting you to slow down and savor the comforting flavors of the galette.

The secret to this galette is in the details. The cream cheese pastry creates a tender, flaky base, while the ginger biscuit layer beneath the fruit absorbs the plum juices and adds a subtle spiced note. It is a small step that changes the texture of the dessert and brings the flavours together beautifully.

This is a recipe where each ingredient has a role: the plums bring brightness, the ginger adds warmth, and the pastry provides the delicate richness that ties everything together.

You can enjoy this galette just as it is, or add a scoop of vanilla ice cream while it’s still warm for an extra touch of comfort.

JUMP TO RECIPE

What Makes This Recipe Special

Wonderfully Tender Cream Cheese Pastry

Unlike a traditional galette dough made with just butter and ice water, this pastry includes cream cheese and a splash of cider vinegar. Two simple ingredients that make a remarkable difference.

Cream Cheese: Blending cream cheese into the dough adds fat and elasticity. It makes the dough pliable, easier to roll out without tearing, and bakes into a tender, rich crust with a subtle tangy backdrop.
Cider Vinegar: The acid relaxes the gluten structure in the flour, ensuring the pastry stays flaky rather than tough.

The Ginger Nut Biscuit "Sponge Layer"

Plums release a massive amount of liquid as their natural sugars break down in the oven.

Crushed Ginger Nut biscuits spread over the dough base act as a moisture barrier, absorbing the fruit juices before they reach the bottom crust.
Rather than a soggy bottom, you get a warm, spiced layer reminiscent of a crumble topping right under the fruit.

The tart sharpness of plums cuts directly through the rich, buttery cream cheese crust, while the punchy ginger (from both the biscuits and ground ginger) elevates the natural floral sweetness of the plums.

Why I Love This Tart

I love recipes that look simple at first glance but reveal thoughtful little details with every bite. This plum and ginger galette has a rustic, relaxed appearance, yet there's a quiet elegance in the way its flavours and textures come together.

The buttery cream cheese pastry, juicy baked plums, and gentle warmth of ginger create a beautiful balance of comfort and refinement. It's a simple dessert built around seasonal fruit, where a few carefully chosen details make all the difference.

One of the things I love most about this galette is that it doesn't need to be perfect. Its charm lies in its rustic, free-form shape, with softly folded edges that make every tart unique. It's the kind of dessert that's just as lovely enjoyed on a quiet afternoon at home as it is shared around the table with family and friends.

Helpful Tips for a Flaky Pastry and Juicy Plum Filling

✔ Keep the pastry ingredients cold: Cold butter and cream cheese help create a flaky, tender crust. If the dough becomes too soft while working with it, place it in the fridge for 10–15 minutes before rolling.

✔ Don’t overwork the dough: Mix the pastry just until it comes together. A few visible pieces of butter are a good thing; they help create those delicate layers as the galette bakes.

Choose ripe but firm plums: Very soft plums release too much juice and can make the filling watery. Look for fruit that is ripe enough to be flavourful but still holds its shape when sliced.

✔ Slice the plums evenly: Uniform slices will cook at the same rate and create a more attractive finish when arranged on the pastry.

✔ Leave a generous border: Keep about 4–5 cm of pastry uncovered around the fruit. This allows you to fold the edges easily and prevents the juices from escaping during baking.

✔ Don’t skip the ginger biscuit layer: It is a small step that makes a big difference. It absorbs the plum juices while adding a warm, spiced flavour that pairs beautifully with the fruit.

✔ Let it rest before slicing: Allow the galette to cool slightly after baking. The juices will thicken, making it easier to slice and allowing the flavours to settle.

How to make Plum and Ginger Galette

Make the pastry (by hand)

✔ Dry mix: In a bowl, whisk flour, salt, and baking powder.

✔ Rub in fats: Add cold butter and cream cheese; rub or cut in until you have pea-sized bits.

✔ Stir in cream and vinegar. If dry, add 1–2 tsp ice water just until dough clumps.

Bring together & Chill:

✔ Flatten into a disc or square, wrap, and chill 1 hour.

Make the filling

✔ Crush biscuits: Place ginger nuts in a bag and crush to fine crumbs.

✔ Mix with 1 tbsp sugar; set aside 2 tsp crumbs for topping.

✔ Pit and cut the plums into thin wedges.

Toss fruit:

✔ In a large bowl, combine plums, sugar, cornflour, ginger, vanilla, and a pinch of salt.

✔ Toss gently to coat.

Assemble & Roll

✔ On parchment, roll chilled dough to a 30–35 cm (12–14-in) circle.

✔ Slide parchment onto a baking sheet.

✔ Sprinkle the biscuit mixture over the centre, leaving a 7 cm (3-in) border.

✔ Spoon the plums (and juices) over the crumbs.

✔ Fold and pleat edges over the fruit.

✔ Brush crust with egg wash and sprinkle coarse sugar if using.

✔ Chill: Refrigerate the assembled galette 15–20 minutes (helps it keep shape and flake).

Bake

✔ Sprinkle the remaining ginger crumbs on top.

✔ Bake: 200°C (180°C fan) / 400°F for 35–40 minutes, until the crust is deep golden and the fruit is bubbling.

Prepare the Dough Using a Food Processor

Making the dough in a food processor couldn’t be easier. Start by pulsing together the flour, salt, baking powder, and soft cheese. Add the butter and blend until the mixture looks crumbly, almost like coarse sand.

Then pour in the cream and vinegar and pulse again, just until the dough begins to come together. Turn it out onto your counter, shape it into a disc, wrap it up, and let it chill for at least an hour before rolling.

Frequently Asked Question

Question	Answer
Can I use store-bought pastry?	Yes. A good-quality ready-rolled shortcrust or puff pastry works well. For the best texture, don't skip the ginger biscuit layer, as it helps keep the base crisp.
My plums are very juicy. What should I do?	Increase the cornflour to 1½ tablespoons and don't skip the ginger biscuit layer. Chilling the assembled galette for 15–20 minutes before baking also helps prevent a soggy crust.
I don't have ginger biscuits. What can I use instead?	You can substitute gingersnaps, digestive biscuits mixed with ¼ teaspoon ground ginger, or even almond meal for a slightly different flavour and texture.
How should I store leftovers?	Cover the galette and keep it at room temperature for up to 1 day, or refrigerate it for up to 3 days. To restore the crisp pastry, reheat it in a 180°C (350°F) oven for 8–10 minutes.
Can I make this galette without ginger?	Absolutely. Replace the ginger with ground cinnamon or cardamom, or simply omit the spices altogether to let the sweet-tart flavour of the plums take centre stage.

Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!

Plum & Ginger Galette

It's an easy, homey treat that fills your kitchen with warmth and cozy aromas, inviting you to slow down and savor the comforting flavors of the galette.

Serves: 6 | Prep: 30 mins | Cook: 40 mins | Total: 1h 10m

Ingredients

For the Pastry:

185g plain flour
¼ tsp baking powder
2 pinch of salt
120g unsalted butter, chilled and cubed
85g cream cheese
2 tbsp heavy cream/double cream
2 tsp cider vinegar
1 tbsp light brown sugar
1 egg, beaten

For the Filling:

7 Ginger Nut biscuits
400g plums, stoned and cut into thin wedges
50g light brown sugar
¾ tsp ground ginger
2 tsp vanilla extract
1 tbsp cornflour

To Serve (Optional):

icing sugar
vanilla ice cream
Crème fraîche

Method

Prepare the Pastry:

Place the flour, salt, baking powder, and butter in a large bowl. Using your fingers, rub the butter into the flour mixture until it resembles large crumbs.
Add the cream cheese, then pour in the cream and vinegar. Gently mix with a spatula until the dough just begins to come together.
Transfer the dough onto a clean work surface, shape it into a disc, wrap it in baking parchment, and chill for at least 1 hour.

Prepare the Filling:
Place the ginger nuts in a food bag and crush them into crumbs with a rolling pin. Reserve 2 teaspoons, then mix the remaining crumbs with 1 tablespoon of sugar and set aside. Pit and cut the plums into thin wedges.
Place all the filling ingredients - plums, sugar, ground ginger, vanilla extract, and cornflour - in a bowl and gently mix to combine.

Assemble the Galette:
Preheat the oven to 200ºC (400°F / gas mark 6). Place the chilled pastry between two sheets of parchment paper and roll it into a 30-35 cm (12-14 inch) circle.
Transfer the pastry on its parchment onto a large baking tray. Sprinkle the biscuit mixture over the pastry, leaving a 7 cm border around the edge. Spoon the plum mixture on top of the crumbs, then fold the edges of the pastry up and over the fruit, pleating as you go.

Bake:
Brush the egg over the edges of the pastry, crush the remaining ginger nut, and sprinkle it on top. Bake for 35-40 minutes, or until the pastry is golden brown. Set aside to cool.

Serve:
Dust with icing sugar, and serve with ice cream, crème fraîche, or cream, if desired.

Enjoy!

Notes:

1. For best results, ensure your butter is properly chilled when making the pastry

2. If you can't find Ginger Nut biscuits, gingersnaps make a good substitute

3. The galette is best served the same day but can be stored covered at room temperature for up to 2 days

A Thought Among Flavours

Everything in cooking is about the balance between sweet and sour. — Bobby Flay

Have you tried making this Plum & Ginger Galette? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!