Roasted Ruby Plum Galette with Almond Frangipane Tips, FAQ & printable recipe

Tips for success

To get clean slices, use a sharp serrated knife and wipe it between cuts. This prevents the filling from smearing. Serve the galette warm for the best texture, but it is also delicious at room temperature.

If the galette has cooled completely, reheat it in a 350°F (175°C) oven for 5–10 minutes to refresh the crispness. For an extra touch, dust with confectioners' sugar just before serving.

When brushing the honey, do it while the galette is still warm so it soaks into the plums. Use a pastry brush for even coverage. The vanilla icing can be drizzled with a spoon or a piping bag for a neater look.

If you prefer a less sweet dessert, reduce the amount of icing or use a light dusting of powdered sugar instead. The galette is best enjoyed the day it is made, but leftovers can be stored in the refrigerator.

Variations

• Peach Galette: Substitute ripe peaches for plums. Peel and slice them, then toss with a little lemon juice and sugar. The honey glaze works beautifully with peaches, and the frangipane complements their sweetness.
• Berry Galette: Use a mix of fresh berries, such as raspberries, blueberries, and blackberries. Reduce the honey glaze slightly to avoid excess sweetness. The berries will create a colorful, juicy filling.
• Spiced Plum Galette: Add a teaspoon of ground cinnamon or cardamom to the frangipane for a warm, spiced flavor. Sprinkle a pinch of nutmeg over the plums before baking for extra depth.
• Savory Galette: For a savory twist, omit the sugar and use a goat cheese and thyme filling, topped with sliced tomatoes or figs. Drizzle with olive oil instead of honey and skip the vanilla icing.

Storage and make-ahead

Fridge

Store leftover galette in the refrigerator for up to 3 days. Keep it in an airtight container to prevent drying out.

Freezer

Freeze the baked galette for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 5–10 minutes until warmed through and the pastry is crisp again.

Store any leftover galette in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but the flavors will still be delicious. To reheat, place in a 350°F (175°C) oven for 5–7 minutes until warmed through and the pastry crisps up again. Avoid microwaving, as it will make the crust soggy.

The galette can be assembled up to 4 hours in advance and kept in the refrigerator before baking. Cover it loosely with plastic wrap.

When ready to bake, remove from the refrigerator, let it sit at room temperature for 10 minutes, then bake as directed. The baked galette can also be made a day ahead and reheated before serving.

Serving ideas

Serve the galette warm, ideally within 30 minutes of baking. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the warm, jammy plums beautifully.

For a more indulgent touch, drizzle with extra honey or caramel sauce. The galette can also be served with a side of crème fraîche for a tangy contrast.

For a festive presentation, arrange the galette on a large wooden board and dust with confectioners' sugar. Garnish with fresh mint leaves or edible flowers for a pop of color. This galette is perfect for summer gatherings, picnics, or holiday dinners. It pairs well with a cup of coffee or a glass of dessert wine.

Frequently asked questions

Recipe card

Roasted Ruby Plum Galette with Almond Frangipane

Prep 20 minCook 35 minTotal 55 minServes 8

Ingredients

• 1 sheet puff pastry, thawed if frozen
• 6 ripe purple plums, pitted and sliced into wedges
• 1/2 cup almond frangipane cream
• 2 oz almond marzipan white chocolate, grated
• 1/4 cup sliced almonds
• 2 tbsp honey
• 1/4 cup vanilla icing

Instructions

1. Preheat the oven to 400°F (200°C). Rinse the plums, cut them in half, and remove the pits. Slice each half into thin wedges, about 1/4-inch thick. Grate the almond marzipan white chocolate on a box grater into a pile of fine curls. Set both aside.
2. On a lightly floured surface, roll the puff pastry sheet into a rough 12-inch circle, about 1/8-inch thick. Transfer the pastry to a parchment-lined baking sheet. Chill the pastry in the refrigerator for 10 minutes while preparing the filling.
3. Remove the pastry from the refrigerator. Spread the almond frangipane cream evenly over the center, leaving a 2-inch border uncovered. The frangipane layer should be about 1/4-inch thick.
4. Starting from the outer edge of the frangipane, arrange the plum wedges in concentric rings, overlapping them slightly. Continue until the entire surface is covered. Scatter the grated marzipan white chocolate over the plums.
5. Fold the uncovered pastry border inward over the plums, pleating as needed to create a rustic crust. Press gently to seal the folds. Scatter the sliced almonds over the exposed plum filling.
6. Bake the galette in the preheated oven for 30–35 minutes, until the pastry is golden brown and the plums are tender and jammy. The frangipane should be set. Remove from the oven and let cool on the baking sheet for 5 minutes.
7. While the galette is still warm, brush the honey generously over the plum filling. Drizzle the vanilla icing over the top. Let the galette rest for a few minutes, then slice and serve warm.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Sugar

25 g

Automatic estimate from the ingredient list, not laboratory-verified.