Gluten-Free Plum Galette

This gluten-free plum galette is the easiest thing you can make when Italian plums hit the farmers market in late summer. The freeform pastry comes together in a food processor, gets folded around a simple plum filling, and bakes into a golden, flaky crust with jammy fruit in the center. No pie dish required, and the imperfect edges are the whole point.

The crust is spiced with cinnamon and nutmeg, which pairs really well with the tartness of the plums. A turbinado sugar sprinkle on the edges before baking gives it a satisfying crunch and a little sparkle. It needs 30 minutes in the fridge before you roll it out, so plan accordingly, but the actual hands-on time is minimal.

Why You’ll Love This Recipe

• It’s easier than pie. Literally. There’s no pie dish, no fitting dough into a pan, and no perfectly crimped edges required. You roll it out, fold it over, and the rustic look is the whole point.
• The crust is genuinely flaky. The key is cold butter and not overworking the dough. Pulse it in the food processor just until the butter is pea-sized and you’ll get layers that shatter when you cut into it.
• It’s the best thing to make when Italian plums are in season. They show up for just a few weeks in late summer and this galette is the reason to seek them out. The filling is jammy and tart and the spiced crust is the perfect match.

Ingredient Notes

• Italian Plums – Also called prune plums or Italian prune plums, these are smaller and firmer than regular plums. They hold their shape in the oven instead of turning to mush. Look for them at farmers markets and specialty grocery stores from late August through October. Regular plums will work but the filling will be softer.
• Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour (the blue bag). It already contains xanthan gum so you don’t need to add more.
• Butter – It needs to be cold. Cut it into cubes and stick it back in the fridge for a few minutes if it starts to warm up while you’re measuring everything else. Dairy-free butter works just as well here.
• Turbinado Sugar – This gets sprinkled on the crust edges before baking and gives them a nice crunch. You can skip it or swap in regular granulated sugar if you don’t have it.

Don’t Skip the Chill Time

The dough needs at least 30 minutes in the fridge before you roll it out. If the butter gets too warm, the crust will spread instead of holding its shape and you’ll lose the flaky layers. If your kitchen runs warm, give it 45 minutes.

Expert Tips

• Keep everything cold. Cold butter going into the food processor, cold water added one tablespoon at a time, and a cold dough going into the oven. If at any point the dough feels greasy or soft, put it back in the fridge for 10 minutes before continuing.
• Pulse, don’t process. You want the butter to stay in visible pieces going into the fridge. If it looks fully combined and smooth, you’ve gone too far. Those chunks of butter are what create flaky layers.
• Leave a 2-inch border. When you spoon the filling in, leave enough dough around the edges to fold over. If you pile the fruit too close to the edge you won’t have enough dough to crimp up the sides.

Storage Instructions

Storing: Keep leftover galette covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The crust will soften as it sits.

Reheating: Warm individual slices in a 350°F oven for about 10 minutes to bring the crust back to life. The microwave works in a pinch but the crust will be soft.

Freezing: You can freeze the baked galette for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

This galette is best served warm, right out of the oven or reheated for a few minutes. A scoop of ice cream on top while the filling is still bubbling is the move. My strawberry ice cream works really well here because you’re already working with summer fruit and the flavors complement each other. If you want something lighter, a spoonful of lemon sorbet cuts through the richness of the crust and echoes the lemon already in the filling.

Method

For the Crust:

1. 1

   Add 1½ cups gluten-free flour blend, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, and 2 tablespoons brown sugar to a food processor and pulse a few times to combine.

2. 2

   Add 8 tablespoons unsalted butter (cold) and pulse until the butter pieces are about the size of peas. Some larger pieces are fine. Do not over-process.

3. 3

   Transfer the dough to a large bowl. Add 4-5 tablespoons cold water, one tablespoon at a time, mixing gently with a fork or your hands after each addition, just until the dough holds together when you press it. You may not need all 5 tablespoons.

4. 4

   Turn the dough out onto a piece of plastic wrap, shape it into a flat disc, and wrap it tightly. Refrigerate for at least 30 minutes.

For the Filling:

1. 5

   Add ¾ pound Italian plums, 1 tablespoon granulated sugar, 1 tablespoon cornstarch, ½ tablespoon lemon juice, and ⅛ teaspoon kosher salt to a bowl and toss to coat. Set aside for 5 to 10 minutes. The mixture will thicken slightly as it sits.

Assembly:

1. 6

   Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. 7

   Place the chilled dough between two sheets of parchment paper and roll it out to a 12-inch circle, about 1/8 inch thick.

3. 8

   Peel off the top sheet of parchment and transfer the dough to the prepared baking sheet.

4. 9

   Spoon the filling into the center of the dough, leaving a 2-inch border around the edges.

5. 10

   Fold the border up and over the edge of the filling, pleating as you go. If the dough cracks, press it back together with your fingers.

6. 11

   Beat 1 large egg with 1 tablespoon water in a small bowl. Brush the egg wash over the folded crust edges and sprinkle with 1 tablespoon turbinado sugar.

7. 12

   Bake for 40 to 50 minutes, until the crust is deep golden brown. Let cool for at least 15 minutes before slicing.