A galette is the most forgiving pastry there is — no pan to fit, no lattice to weave, no perfect crimp required. Just a rough circle of dough, a pile of fruit in the middle, and the edges folded up around it however they land. This one uses whatever plums or apricots looked best at the market that week, so it changes a little every time we make it.
The crust here has rye flour mixed in alongside all-purpose, which gives it a slightly nutty, sturdier bite than an all-butter, all-white-flour crust — it holds up better under juicy fruit without going soggy.
Why cornmeal goes in the filling
A thin layer of cornmeal underneath the fruit does a quiet but important job: it soaks up extra juice as the galette bakes, so the crust stays crisp on the bottom instead of turning gummy. It's a small trick, but it's the difference between a galette that slices cleanly and one that falls apart on the plate.
Ingredients & Nutrition
Instructions:
- Pulse the rye flour, all-purpose flour, and salt with the cold, cubed butter until the mixture looks like coarse, pea-sized crumbs.
- Add the ice water a tablespoon at a time, mixing just until the dough comes together — it shouldn't be sticky or wet.
- Chill the dough, wrapped, for at least 1 hour (or overnight).
- Toss the sliced plums with the sugar and let them sit for a few minutes to release some juice.
- Roll the chilled dough into a rough 12-inch circle on a floured surface or parchment paper.
- Sprinkle the cornmeal in the center of the dough, then pile the fruit on top, leaving a 2-inch border.
- Fold the border up and over the edge of the fruit, pleating loosely as you go.
- Brush the crust with beaten egg for a golden finish.
- Bake at 400°F (200°C) for 40–45 minutes, until the crust is deeply golden and the fruit is bubbling.
- Cool for at least 15 minutes before slicing, so the filling has time to set.
Reading your fruit correctly
A galette lives or dies on how ripe the fruit actually is, more than almost any other factor in the recipe. Plums and apricots that are slightly underripe will release less juice (good for keeping the crust crisp) but taste tart and one-note once baked. Fruit that's very ripe brings much better flavor but also far more liquid, which is exactly what the cornmeal layer underneath is there to manage. A good middle ground: fruit that gives slightly to gentle pressure but isn't soft or bruised — ripe enough to taste good raw, not so ripe it's better suited to jam.
Tips for a crisp, not soggy, crust
Keep the butter genuinely cold right up until it goes into the oven. Warm butter blends into the flour instead of staying in distinct pieces, and it's those small pockets of cold butter that create flaky layers as they melt and release steam during baking.
Don't skip the chill before rolling. A rested, cold dough is far easier to work with and much less likely to shrink back or tear as you roll it out.
Leave the fruit juices behind. If you tossed the sliced fruit with sugar ahead of time and it's pooled liquid at the bottom of the bowl, leave most of that liquid in the bowl rather than pouring it all onto the crust — that pooled juice is exactly what makes bottoms go soggy.
Bake on the lowest oven rack for the first half of baking, if your oven runs cool on the bottom — it helps the underside of the crust cook through before the top over-browns.
Variations worth trying
This crust and technique work with almost any stone fruit or firm berry: peaches, nectarines, and pluots all behave the same way as plums here. For a fall version, thinly sliced apples or pears with a bit of cinnamon in place of the plain sugar make a very different but equally good galette. If you want a savory detour entirely, the same rye crust works well around roasted vegetables with a little cheese, minus the sugar in both the crust and filling.
Storage
A galette is best the day it's baked, when the crust is at its crispest, but leftovers keep at room temperature (loosely covered) for a day, or in the fridge for up to 3 days. Reheat individual slices in a low oven or toaster oven rather than the microwave, which will soften the crust instead of re-crisping it.