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Plum and Ginger Galette

Author: Susan Reid

Plum and Ginger Galette Recipe

The beautifully rich color and flavor of baked plums make them a natural partner for coconut or date sugar in this lightly sweet galette. Featured spices? A hint of ginger and a touch of allspice.

At a glance

one 12" galette
Nutrition information


Choose your measure:


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons coconut sugar, date sugar, or light brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold cream cheese
  • 6 tablespoons cold unsalted butter
  • 4 to 6 tablespoons ice water


  • 2 tablespoons diced crystallized ginger
  • 1/2 to 3/4 cup coconut sugar, date sugar, or light brown sugar, to taste
  • 4 teaspoons Instant ClearJel or 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 4 to 5 red or black plums (about 1 pound)


  1. To make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Work in the cream cheese until it's the size of small peas. Work in the butter, leaving some pieces the size of your thumbnail. Sprinkle the ice water over the dry mixture 2 tablespoons at a time. Stir with a fork, adding additional water 1 tablespoon at a time, until the mixture feels damp to the touch.
  2. Turn the mixture out onto a piece of parchment and fold it over on itself until it holds together. Sprinkle or spray any dry sections with more water as needed. Once the dough is cohesive, pat it into a 9" disk, wrap, and chill for 30 minutes.
  3. After chilling, roll the dough out to a 16" circle, trimming the outside of the circle to neaten up the edge. Place on a parchment-lined or lightly greased baking sheet. Preheat the oven to 425°F.
  4. To make the filling: Sprinkle the diced ginger over the dough, leaving a 3" border around the outer edges uncovered. In a small bowl, whisk together the sugar, Instant ClearJel (or flour), allspice, and salt. Sprinkle half of this mixture over the ginger, again leaving a 3" border clear around the edge.
  5. Pit and slice the plums and arrange the slices over the dough, once again leaving the edges clear. Sprinkle the remaining sugar mixture over the plums.
  6. Fold the outside edges of the dough up and over the filling, pleating as necessary as you go around the circle.
  7. Bake the galette for 30 to 35 minutes, until the plums are bubbling and the pastry is golden brown. Remove it from the oven and cool on a rack before slicing and serving.
  8. Store any leftovers, lightly wrapped in plastic, at room temperature for a couple of days; freeze for longer storage.

Nutrition Information

  • Serving Size 128g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 278
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 63mg
  • Total Carbohydrate 42g
  • Dietary Fiber 2g
  • Sugars 22g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.