Plum and Ginger Galette
by Feli Chic'Cuisine
This 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.
This Plum and Ginger Galette is one of my favorite cozy desserts to make. It’s simple and rustic, yet so satisfying, filling the kitchen with the warm, spicy aroma of ginger and the natural sweetness of plums - perfect for a relaxing fall afternoon.
What makes this galette extra special is a subtle twist: a layer of crushed ginger nut biscuits on the base. Not only does it add a lovely, spiced crunch, but it also helps absorb the plums’ juices, keeping the crust perfectly crisp and flaky. It’s the kind of dessert that invites you to slow down and savor every bite.
Celebrate Plum Season with This Easy Plum and Ginger Galette
Plum season is the perfect time to bake something special, and a Plum and Ginger Galette is one of the easiest, most delicious ways to enjoy this juicy fruit. The combination of caramelized plums, warm ginger spice, and flaky, golden crust makes for a dessert that’s both rustic and refined.
Whether you serve it warm with ice cream or enjoy it with a cup of tea, this galette is a celebration of simple, seasonal ingredients. So grab some fresh plums while they’re at their peak, and treat yourself to this effortless, flavorful dessert!
Why Make a Plum & Ginger Galette?
Easy Yet Impressive: Unlike a pie, a galette doesn’t require a pie dish or intricate crimping. Just roll out the dough, pile on the fruit, and fold the edges - the beauty is in its simplicity.
Delicious Flavor Combination: Plums are naturally tart and sweet, and when paired with ginger, they develop a deeper, slightly spiced complexity.
A Celebration of Seasonal Produce: Plums are at their best in late summer and early fall, making this dessert a perfect way to showcase fresh, juicy fruit.
Versatile and Adaptable: You can swap out plums for other stone fruits like peaches, apricots, or nectarines. You can also adjust the level of ginger to your taste.
No Soggy Bottom! Galettes tend to bake more evenly than traditional pies, and the free-form style means there’s no stress about a perfect crust.
Tips for the Perfect Plum and Ginger Galette
Use Cold Butter for the Dough: For a flaky, crisp crust, make sure your butter is cold when making the dough. You can even chill your flour for extra insurance against a tough crust.
Choose Ripe but Firm Plums: Soft, overripe plums can release too much juice, making the galette soggy. Firm, ripe plums will hold their shape and caramelize beautifully in the oven.
My choice for this galette recipe was Damson plums, and they were perfect. Their deep purple skin and tart flavor bring a nice contrast to the sweet, jammy filling, while their firm texture holds up beautifully as they bake.
Use Fresh or Ground Ginger: Freshly grated ginger gives a stronger, spicier kick, while ground ginger offers a milder, warm spice. You can even mix both for a layered ginger flavor.
Chill the Assembled Galette Before Baking: Once you've rolled out the dough, placed the filling, and folded the edges, let it rest in the fridge for about 15-20 minutes before baking. This helps the crust stay flaky and prevents shrinking.
Serve It Right: A warm slice of plum and ginger galette pairs beautifully with vanilla ice cream, or a dollop of whipped cream.
How to make Plum and Ginger Galette
Prepare the Pastry
1. In a bowl, combine flour, salt, baking powder, and rub in butter until crumbly. Then mix in soft cheese, cream and vinegar until dough forms.
2. Shape into a disc, wrap, and chill for 1 hour.
Prepare the Filling
3. Place ginger nuts in a food bag and crush them into crumbs with a rolling pin.
4. Reserve 2 teaspoons, then mix the remaining crumbs with 1 tablespoon of sugar and set aside.
5. Pit and cut the plums into thin wedges.
6. Gently mix all the filling ingredients - plums, sugar, ground ginger, vanilla extract, and cornflour - until well combined.
How to Assemble the Galette
7. Roll the chilled pastry between two sheets of parchment into a 30–35 cm (12–14 inch) circle.
8. 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.
9. Then fold and pleat the edges of the pastry over the fruit. Brush the edges with beaten egg.
To Bake
10. Sprinkle the remaining ginger crumbs on top. Bake for 35-40 minutes, or until the pastry is golden brown.
Prepare the Dough Using a Food Processor
Place the flour, salt, baking powder, and soft cheese into a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles large crumbs.
Then, add the cream and vinegar and pulse again until the dough just starts to come together. Transfer the dough to a clean work surface, shape it into a disc, wrap in baking parchment, and chill for at least 1 hour.
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.
PREP.TIME: 30 min COOK TIME: 40 min
TOTAL TIME: 1h 10 min SERVINGS: 6
Ingredients
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Method
Prepare the Pastry
1. 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.
2. Add the cream cheese, then pour in the cream and vinegar. Gently mix with a spatula until the dough just begins to come together. Alternatively, you can use a food processor, as mentioned above.
3. 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
4. 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.
5. Place all the filling ingredients - plums, sugar, ground ginger, vanilla extract, and cornflour - in a bowl and gently mix to combine.
Assembling the Galette
6. Preheat the oven to 200ºC (350°F / gas mark 6). Place the chilled pastry between two sheets of parchment paper and roll it into a 30-35 cm in diameter (12-inch, 14-inch) in diameter.
7. 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.
To Bake
8. 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.
To Serve
9. Dust with icing sugar, and serve with ice cream, crème fraîche, or cream, if desired.
Enjoy!
As long as autumn lasts, I shall not have hands, canvas and colors enough to paint the beautiful things I see - Vincent Van Gogh
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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