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plum galette

plum galette

Summer is the time for rosé, picnics in the park, swimming, traveling, eating tomatoes, and eating stone fruit! Stone fruit is high up on my list of favorite summer ingredients and when I go a bit crazy at the market, the best thing to do with the surplus of ripening fruit is to make it into a lovely, sweet dessert. I know there will always be baked fruit haters out there, but I love the soft texture, reduced acidity, and flavors that really taste like summer.

A few options are the simple crisp, homey cobbler, and technical pie. My favorite go to is the galette! Jacques Pepin has a perfect crust recipe and the recipe below is modeled after his Food and Wine Recipe.

Here are 5 reasons why you should go with the galette:

  1. Crowd pleaser that is easy to slice into pieces and share.

  2. Elegant AF. It appears more refined than a crisp.

  3. Less complicated than a pie and allows fruit to be the star of the show!

  4. Flaky buttery crust, need I say more?

  5. Instagram worthy for all our millennial followers who will take a photo or 50! Satisfies the eye and the belly.

Go with the galette, you and whomever you share it with will be thrilled! Happy Baking!

plum galette   I   @ofthesamemix

Plum Galette



1 stick of butter + 2 Tbsp, cold
1 ½ cups all purpose flour
1 ½ teaspoons sugar
½ teaspoon of salt
⅓-½ cup of ice water (see notes)

3T ground almonds
2T flour
2T sugar

10 small plums or ~6 medium/large plums*, pitted and sliced into wedges
2T honey or 2T sugar**
2T butter, cubed ¼ inch.
1T white sugar for dusting


Food processor
Large baking sheet lined with parchment paper
Rolling Pin
Cutting board, paring knife


Prep Dough: 15 minutes
Prepare Galette: 20 min
Baking: 1 hour

plum galette   I   @ofthesamemix



Cut cold butter into ¼ inch cubes. Place in the freezer for 10 minutes. In a food processor, blend flour, sugar and salt. Add butter cubes and pulse for 5 seconds or until combine. Slowly drizzle the ice water into the food processor while pulsing ~10 seconds. Pulse until the dough looks like sand. Pour onto a floured surface and shape into a disk. Can roll out immediately, but it’s best to refrigerate for at least 30 minutes.^

Preheat oven to 400F. Line baking sheet with parchment paper. 

Roll out the pastry into a ⅛ inch thick circle. Transfer dough to the baking sheet. Mix the ground almonds, flour, and sugar. Sprinkle over the dough leaving a 1½ inch border.

Place sliced plums on the pastry over the almond mixture. (I started on the outside and work inwards to the center. If the circle seems stressful, try rows!)

Drizzle honey over the plums. Fold the edges of the crust over. Place butter cubes over the plums. Sprinkle 1 Tbsp sugar on the edge of the pastry.

Bake at 400 for 50 minutes - 1 hour.

Cool for 15 minutes. Cut into slices. Optional: serve with vanilla ice cream and fresh herbs (basil or mint).

plum galette   I   @ofthesamemix

Notes & Tips

Jacques says ⅓ cup of ice water, but I have found that I need a bit more--just under ½ cup--and the dough does not get gummy.
*or your favorite stone fruit. Nectarine is probably my favorite
**Add up to ¼ cup of sugar if you like things real sweet. 2Tbsp of honey adds just a bit of sweetness.
^The dough can be made a day ahead.


Readers, what do you think of the new recipe format? Please comment below!



saturday(s) in san luis obispo

saturday(s) in san luis obispo