Galette from the Norman word “gale” meaning flat cake is a term used in French cuisine to designate various types of flat or freeform crusty cakes. For me, it’s a much easier way to make a version of pie!
With all the wonderful summer stone fruit available right now, this is a no-fuss dessert that presents and tastes beautifully.
Of course, you can make your own crust if you are so inclined, but store-bought crusts make this recipe a snap. I was cooking for 10 so my galette was oblong; you can use one crust for a smaller, round version.
Variations: Mix it up with different stone fruit and berry combinations! You can also serve with freshly whipped cream or ice cream but it is absolutely delish as is!
- 2 sheets refrigerated pie crust
- 3 large plums
- 1/4 teaspoon vanilla extract
- 6 ounces red raspberries
- 4 tablespoons sugar or sugar substitute
- 1 egg white
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil or parchment paper.
- Slice plums into thin wedges.
- Toss plums with vanilla and 3 tablespoons sugar.
- Unroll crust onto tin foil or parchment paper, slightly overlapping the sheets of crust.
- Arrange plums on crust, starting 2 inches from outer edges and working inward, slightly overlapping the slices.
- Top with berries.
- Fold outer edges of crust over fruit, pinching together as you go. Don’t go for perfection; the rustic look works great!
- Whisk egg white and 1 tablespoon water together and brush over folded crust.
- Sprinkle the folded crust and fruit with remaining 1 tablespoon of sugar.
- Bake until crust is golden brown; approximately 20 – 25 minutes.
- Cool on baking sheet on a wire rack.
- Serve warm or at room temperature.
Serves 8 – 10.