A plum galette on a piece of parchment paper with a fork.
Today we’re talking Rustic Italian Plum Galette. I told my mom what today’s post was going to be and her first response was “Rustic what?” So let’s dissect this a little bit:

Rustic: the fun word we get to use that makes something seem chic but really it’s just that we didn’t spend a ton of time making it look absolutely perfect

Italian Plum: Little, juicy things of goodness that are great for baking

Galette: flat or round, freeform crusty cake (Thank you Wikipedia)

So while this sounds super fancy, it really is just some flaky crust wrapped around some ripe fruit. So don’t let it scare you! Because, I promise, it’s way easier than making a pie. Nothing intimidating here except pronouncing that name! A plum galette on a baking sheet lined with parchment paper.

As part of my weekly farmer’s market hauls, I spotted these Italian plums from one of the stands. I was so struck with their unique, beauty. I literally stopped in my tracks and Michael could tell by the look on my way that I wanted them. “Buy them,” he urged. But what would I do with them?

So I asked one of the farmers what the plums were best for. She launched into a great explanation about all the uses but all I could hear was the first sentence – “They are best for baking..”

She had me hooked right then and there. My mind went straight away to a plum galette – simple, rustic (here we go again with that word), and beautiful. Once I got home, I spotted on the cover of Bon Appetit magazine, a blueberry galette. Was it just a coincidence? Or was this fate?

A bowl of Italian plums on a marble table.

Taking anything I could as a sign, I decided it was fate and started perusing the magazine for recipe inspiration for my gluten-free, vegan, low-sugar version.

What I came up with was pure deliciousness. You honestly would not even know that this is not full of wheat, butter, eggs, and refined sugar. The crust is so tender and flaky, baked to a perfect golden brown.

The filling is full of juicy plums, bursting with their natural sweetness. After one bite, Michael and I were hooked. We decided then and there that we could eat this all day everyday.

Have you found any great farmer’s market finds lately?

A plum galette on a baking sheet with a slice being removed.

Gluten-Free Vegan Plum Galette

This rustic italian plum galette is absolutely stunning for entertaining. Filled with bright and juicy plums and wrapped in a gluten-free vegan pastry. Gluten-free, dairy-free, vegan. 
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving Size 6 servings

Ingredients

Crust:

  • 1/2 cup almonds
  • 1 cup gluten-free flour blend
  • 1 tsp xanthan gum if your blend does not already contain it
  • 1/2 cup vegan butter cubed and cold (can also use regular unsalted butter)
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tbsp honey or maple syrup if vegan
  • 4 tbsp cold water
  • 1 tbsp almond milk for milk wash

Filling:

  • 3/4 lb italian plums about 2 cups quartered or halved
  • 1 tbsp cornstarch or tapioca flour
  • 1 tbsp honey or maple syrup if vegan
  • 1/2 tbsp lemon juice
  • pinch of salt

Instructions

  • In a food processor, pulse almonds until they become an almond meal. Add flour, salt and cinnamon and pulse to combine. Add vegan butter and honey and pulse until butter is the size of peas, with some bigger pieces. Remove from food processor and place in a bowl, add in water until a dough forms. Pat into a flat circle and chill for at least an hour.
  • To make the filling, combine plums, cornstarch, honey, lemon juice and salt in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be thick and not super liquidy.
  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Roll out the dough to a 12-inch circle about 1/2 inch thick. Spoon filling into the middle of the dough. Crimp dough over the filling leaving a circle in the middle. Brush crust with almond milk.
  • Bake at 375F for 40-50 minutes, until crust is golden brown.

Notes

Recipe adapted from Bon Appetit.

A plum galette on a baking sheet with a fork and knife.

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

26 Comments

    1. Thanks Lindsey!! hahah isn’t it though? I feel like any time I say rustic it just instantly makes whatever I’m doing seem way cooler/better/more delicious/more awesome

    1. Thanks so much Danielle! My boyfriend was shocked when I told him it was gluten-free AND vegan AND refined sugar-free! He was like “but it looks so good!?”

    1. Thank you! Let me know if you ended up making it! I feel like galettes are a nice change from pies! They are easier to make and sound wayyy fancier! Impress your friends with less work ๐Ÿ˜‰

  13. Darn, just chilling the dough- wish I had thought to pulverize the tapioca pearls first- I read somewhere else to do that- hope they soften or the recipe will be ruined.

    Reply

    1. Hi Jennifer – I am confused since there are no tapioca pearls in this recipe. Did you put them in the dough or the filling? The filling calls for either cornstarch or tapioca starch/flour if you cannot tolerate corn but not tapioca pearls.

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