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.