For the how-to’s of making a galette (also known as a crostada), check out How to Make a Galette or Crostada. These step by step instructions will let you see what the steps are, so when you launch into the recipe for this Plum and Crystallized Ginger Galette you will know exactly what to do.
I picked yellow plums for this recipe because my friend Lisa has them growing on her property, and whenever anyone lets you pick fruit from their trees, that’s what you need to do. If my timing is perfect this year, I’ll manage to score Lisa’s plums and my friend Ted’s blueberries, and then my work is halfway done.
Peeling Stone Fruit
Sometimes I peel stone fruit before using it in baked desserts, and sometimes I don’t. You can do this by dropping the fruit in a pot of boiling water for about 20 seconds or so, then taking them out with a slotted spoon and transferring them to a waiting ice water bath. After a minute in the ice water, remove the fruit and ideally the skin should peel off easily.
Plums can tend to get mushy quickly, though, so I usually leave the skins on when I am working with them, unless they are super firm.
Pick whatever preserves you think would go well with the fruit. There are so many cool jams and jellies and preserves out there these days. A quick stroll though a farmers’ market should yield some good choices. I used a Meyer lemon preserve when I first made this galette, but really have at it.
Making the Dough Ahead of Time
You can make the dough ahead of time and refrigerate it for up to 4 days. Allow it to sit at room temperature for about 20 to 30 minutes before rolling, or until it is still chilled but not hard.
This galette (or crostada) is beautiful and a great recipe for anyone who has a little pie-phobia! Play around with different seasonal fruit.Tweet This
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Yellow Plum and Crystallized Ginger Galette
For the Crust
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter cut into small pieces
- 3 to 4 tablespoons very cold heavy cream
For the Filling
- 1 ½ pounds ripe but still firm yellow plums sliced
- 1 cup blueberries
- 5 tablespoons sugar divided
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup chopped crystallized ginger
- 2 tablespoons unsalted butter cut into small pieces
- 1/3 cup good quality lemon apricot, or orange preserves
- Whipped cream to serve, optional
- To make the crust, place the flour, sugar and salt and a food processor, and process to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the cold cream and pulse until the dough comes together in a ball. Add some or all of the remaining tablespoon of cream if the dough is still quite crumbly; you need to be able to squeeze it so it holds together in a ball.
- Place a large piece of plastic wrap on the counter, gather the dough into a ball, and flatten the dough into a disk on the plastic wrap. Wrap well. Refrigerate for 1 hour.
- Preheat the oven to 400°F . Place a large sheet of parchment paper on a work surface, and lightly flour the parchment. Place the dough on the paper, lightly flour the top, and roll out the dough into a round or oval about 1/4-inch thick. Transfer the paper to a rimmed baking sheet.
- Toss the plums with 4 tablespoons of the sugar, the flour, cinnamon, and the crystallized ginger. Arrange the plums in concentric circles on the sprinkled area of the dough, and then sprinkle the blueberries and ginger over and in between the plums. Fold the border in over the fruit. Sprinkle the border with the remaining tablespoon of sugar.
- Bake for 40 to 45 minutes, until the crust is nicely browned and the fruit filling is soft and a bit bubbling.
- Warm the preserves in the microwave, and gently brush the hot galette with the preserves, both the top of the crust edges, and the fruit in the middle. Transfer the parchment paper with the galette to a wire rack and let the galette cool to room temperature. Transfer to a plate and serve, with whipped cream if desired.
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