This recipe isn’t difficult—you just need to be careful with the pastry. For the pastry to be truly crisp and flaky, you need to be mindful of a few crucial things:

  • Use cold butter and ice-cold water.
  • Pulse in the food processor until just combined. Do not overmix.
  • Refrigerate dough for at least one hour before rolling.
  • Roll and assemble the pastry quickly, with minimal handling.

Pastry Ingredients

  • 2 cups flour
  • 1–2 tsp. kosher salt
  • Zest of 1 lemon
  • 14 tbsp. cold butter or margarine
  • 6 tbsp. ice water

Filling Ingredients

  • 6 plums, sliced
  • ⅓ cup sugar
  • juice and zest of 1 lemon
  • 4 tbsp. flour
  • 1 tsp. kosher salt
  • optional: seeds of half a vanilla bean

For the glaze

  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tbsp. sugar


  1. Put the flour and salt in a food processor and pulse once or twice to combine.
  2. Cut the cold butter into pieces and sprinkle on top the flour. Pulse in the food processor until the mixture forms large coarse crumbs. Pour the ice water over the mixture and pulse until the dough begins to come together.
  3. Remove dough from the food processor, wrap in parchment paper or plastic wrap, and refrigerate for at least an hour.
  4. Preheat the oven to 400° F, and toss the filling ingredients together in a bowl.
  5. Remove the dough from the fridge and place in the center of a piece of parchment paper. Quickly roll the dough into large circle. It doesn’t need to be perfect. The key here is to work quickly and not to overwork the dough.
  6. Place the plum mixture into the center of the dough and fold up the edges. It will look rustic and imperfect—that’s fine. Carefully pick up the parchment paper and transfer the galette to a baking sheet.
  7. Mix the egg and vanilla in a small bowl. Brush the edges of the galette with the egg mixture and sprinkle sugar on top.
  8. Bake at 400° F for 40–50 minutes, until the crust is golden. Cut into wedges and serve warm or at room temperature.

Yields: 8–10 slices