There’s something special about a galette. It's unfussy, rustic, and effortlessly beautiful. Today, I’m sharing a recipe that combines the sweet tang of ripe plums with the rich, buttery goodness of a homemade pastry crust—and a decadent caramel drizzle to top it all off. This Plum Caramel Galette is the perfect summer dessert to bring to your next gathering or enjoy at home with a scoop of ice cream and a quiet evening.

What Is a Galette?

A galette is a free-form, open-faced tart that’s simpler to make than a traditional pie. It’s ideal for showcasing seasonal fruits and creates a lovely balance between crisp, flaky crust and juicy filling. The best part? No pie pan or lattice topping required. It’s meant to be rustic and imperfect—and still incredibly delicious.

Why You’ll Love This Plum Caramel Galette

Easy to make – No need for pie crust perfection. The dough is simple, forgiving, and easy to work with.
Seasonal and fresh – This recipe highlights fresh plums, a juicy summer stone fruit that shines when baked.
Flavorful twist – A drizzle of caramel or dulce de leche adds a sweet richness that elevates this galette beyond the ordinary.
Perfect for gatherings – Serve it warm with a scoop of ice cream for a dessert that feels fancy without the stress.

Let’s walk through how to make it.

Ingredients You’ll Need

For the Crust:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 stick (½ cup) unsalted butter, cold and cubed
½ cup ice water (as needed)

For the Filling:

3 ripe plums, thinly sliced
½ cup sugar

For Serving (Optional):

Canned caramel or dulce de leche
Vanilla ice cream

How to Make a Plum Galette (Step-by-Step)

1. Make the Dough

In a large bowl, whisk together the flour, sugar, and salt. Add cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces remaining.

Slowly drizzle in the ice water, stirring gently with a fork. Add just enough to bring the dough together—usually about ½ cup. Turn it onto a floured surface and gently knead just until it holds. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.

2. Prepare the Plum Filling

While the dough chills, slice your plums thinly and toss them with ½ cup of sugar. Let them sit for about 15–20 minutes to draw out their juices and soften slightly.

3. Roll Out the Dough

Once chilled, roll the dough out on a lightly floured surface into a 12- to 14-inch circle, about ⅛-inch thick. Don’t worry about perfection—rustic edges give this dessert its charm. Transfer the dough to a parchment-lined baking sheet.

4. Assemble the Galette

Arrange the plum slices in the center of the dough, leaving a 2-inch border. You can layer them in a circular pattern for a more elegant look, or keep it simple and rustic. Fold the dough edges up over the fruit, pleating as you go. The center will remain open.

Optional: Brush the crust with milk or egg wash and sprinkle with a little extra sugar for a golden, slightly crunchy finish.

5. Bake

Preheat your oven to 375°F (190°C). Bake the galette for 35–40 minutes or until the crust is golden brown and the fruit is tender and bubbling slightly.

6. Cool and Drizzle

Let the galette cool on the pan for about 10–15 minutes. Just before serving, drizzle generously with canned caramel or dulce de leche. This adds a rich, sweet depth that complements the tartness of the plums beautifully.

Serve warm with a scoop of vanilla ice cream—or enjoy a slice cold for breakfast the next day (no judgment here!).

Tips for Success

Use cold butter and cold water – This is key to a flaky, tender crust.
Don’t overwork the dough – Handle it just enough to bring it together. Overmixing can lead to a tough crust.
Choose ripe, but firm plums – Too soft and they’ll become mushy; too hard and they won’t sweeten properly during baking.
Drain excess juices – If your plums release a lot of liquid after sitting with sugar, drain off a bit before assembling to avoid a soggy bottom.

Tools You’ll Need

Mixing Bowls – A sturdy set of mixing bowls is essential for working butter into the dough and prepping your fruit.

Pastry Cutter – For that perfectly crumbly, buttery crust, a good pastry cutter makes all the difference.
Rolling Pin – A smooth, heavy rolling pin helps you roll out the dough evenly without sticking or tearing.
Parchment Paper – Skip the mess and line your baking sheet for easy clean-up and even baking.
Baking Sheet – You’ll need a large, rimmed baking sheet to catch any bubbling plum juices.
Offset Spatula or Bench Scraper – Helps lift and fold your crust without tearing it.
Cooling Rack – Allows your galette to cool properly so the crust stays crisp and flaky.
Sharp Knife or Mandoline – To slice your plums thin and even for beautiful layering.

💡 Tip: If you don’t have a pastry cutter, two forks or even clean hands can do the job—just work quickly to keep the butter cold!

Variations to Try

Peach Caramel Galette – Swap plums for fresh summer peaches.
Spiced Galette – Add a pinch of cinnamon or cardamom to the plum filling.
Nutty Finish – Sprinkle chopped almonds or pistachios on top before baking for a bit of crunch.

Final Thoughts

This Plum Caramel Galette is a wonderful blend of rustic charm and rich flavor. It’s quick enough for a weeknight treat but beautiful enough to grace any summer gathering. The buttery crust, vibrant plums, and indulgent caramel topping make every bite unforgettable.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @fareandfaithbakehouse.

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Plum Caramel Galette

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6–8 servings

Ingredients

For the Crust:
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 stick (½ cup) unsalted butter, cold and cubed
½ cup ice water, as needed

For the Filling:
3 ripe plums, thinly sliced
½ cup granulated sugar

Optional Toppings:
Canned caramel or dulce de leche
Vanilla ice cream

Instructions

In a large bowl, whisk flour, sugar, and salt. Add cold butter and cut into the flour until crumbly.
Slowly add ice water, mixing until dough just holds together. Form into a disc and chill for 1 hour.
Slice plums and toss with sugar. Let sit for 15–20 minutes.
Roll dough into a 12–14 inch circle on a floured surface. Transfer to a parchment-lined baking sheet.
Layer plum slices in the center, leaving a 2-inch border. Fold the edges over the fruit.
Bake at 375°F (190°C) for 35–40 minutes, until crust is golden and filling bubbles.
Cool slightly, then drizzle with caramel and serve warm with ice cream.

Rustic Plum Caramel Galette – A Simple, Elegant Summer Dessert