Plum & Ginger Galette
- felichiccuisine
- Aug 28
- 4 min read
By Feli Chic'Cuisine
An easy Plum and Ginger Galette with ripe plums, warm spice, and a golden, flaky crust. A simple yet impressive seasonal dessert.
Plum season is one of the sweetest times of year, and this Plum and Ginger Galette is the perfect way to celebrate it. Juicy, ripe plums are baked with a touch of warm ginger in a buttery, flaky crust, creating a rustic dessert that’s as simple as it is delicious.
Unlike a traditional pie, a galette is wonderfully unfussy: you just roll out the dough, fold it over the fruit, and bake. The result is a beautiful, golden tart that fills your kitchen with cozy aromas and invites you to slow down and enjoy every bite.
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.
Why You’ll Love This Recipe
Effortless but impressive: No pie dish, no crimping; just roll, fill, fold, bake.
Crisp, not soggy: The ginger-biscuit layer catches juices and keeps the base flaky.
Balanced flavor: Tart-sweet plums meet cozy ginger warmth.
Flexible: Adjust ginger to taste; swap plums for peaches, nectarines, or apricots.
Make-ahead friendly: Dough chills well and the baked galette reheats like a dream.
Why I Love This Tart
I adore this Plum & Ginger Galette because, even though it’s rustic and simple, it feels surprisingly elegant. The plums caramelize in the oven, releasing their natural sweetness, while the hint of ginger adds just the right touch of warmth.
It’s cozy and comforting, yet effortlessly impressive and perfect for a relaxed afternoon or to wow your guests. Rustic charm meets a touch of elegance in every bite!
Why Try This Plum & Ginger Galette?
✔ Simple but impressive – No pie dish, no fancy crimping. Just roll out the dough, add the fruit, and fold the edges. Rustic beauty at its best.
✔ Full of flavor – Juicy plums meet warm ginger spice for a sweet-tart balance that feels both cozy and refreshing.
✔ Seasonal and fresh – Plums are at their peak in late summer and early fall, and this is one of the tastiest ways to showcase them.
✔ Flexible – Swap plums for peaches, nectarines, or apricots, and adjust the ginger to your liking.
✔ No stress baking – Galettes bake evenly and the free-form shape means you don’t have to worry about perfection.
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.
If you enjoyed this, you may love: Classic Apricot Almond
Important Tips for Success
✔ Cold is king: Keep butter, cream cheese, and even flour cold for maximally flaky layers.
✔ Choose firm, ripe plums: Overripe fruit releases too much juice.
✔ Biscuit buffer: That ginger-biscuit bed is your “no soggy bottom” insurance.
✔ Mix ginger styles: Fresh = brighter heat; ground = gentle warmth. Use both for depth.
✔ Chill before baking: A quick 15–20 minutes firms the fat and prevents slumping.
✔ Sugar to taste: Plums vary; taste and adjust sugar in the filling accordingly.
Helpful Hints & Answers
✔ Can I use store-bought pastry?
Yes. A good quality ready-rolled shortcrust or puff pastry works. Still add the ginger-biscuit layer to keep the base crisp.
✔ My plums are very juicy. What should I do?
Increase cornflour to 1½ tbsp, and don’t skip the biscuit layer. Chill the assembled galette before baking.
✔ No ginger nuts; what else can I use?
Use gingersnaps, or digestive biscuits + ¼ tsp ground ginger, or even almond meal for a different twist.
✔ How do I store leftovers?
Keep covered at room temp for 1 day or refrigerate up to 3 days. Recrisp in a 180°C / 350°F oven for 8–10 minutes.
✔ Can I skip the ginger?
Yes. Use cinnamon or cardamom for a different spice profile, or go spice-free to let the plums shine.
Enjoy!
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!
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