Vegan Treats: Late Summer Italian Plum Galette

August 21, 2013

italian plum galette tart vegan

This weekend, I saw these deep purple beauties at the market and thought “Figs!!!”–but figs, they are not. Italian plums look a lot like figs but taste like a more citrus-flavored, sexier Italian cousin of your regular black plums. They practically beg to be turned into a pie, or a tarte aux quetsches, as they call it in France. But with my natural predisposition for peasant food I decided to turn them instead to a rustic galette, which is just as delicious, so much easier and fun to make, and even more charming. If you need to stress-bake, this is it, people. Nothing’s more relaxing than the sight of deep purple, sugar-glazed plums nestled on a buttery, light crust shaped with your own two hands. 

Vegan Italian Plum Galette

1 galette (about 6 servings)

1 cup all purpose flour

6 tbsp vegan butter (for crust)

1/2 tbsp powdered sugar

3-4 tbsp cold water


2 1/2 cups Italian plums, pitted and halved

5 tbsp white sugar

1 tbsp flour or cornstarch (for filling)

1 tbsp vegan butter (for filling)

1. I like to chill all my crust ingredients before making the dough, which is easy because I already keep my flour in the fridge. But if it’s not cold, it’ll still taste good! Just mix the flour and sugar with a fork in a large bowl. Then break up the 6 tbsp of butter with a fork so that it’s broken up into little pea-sized chunks, and fold those into the flour mix, adding 1 tbsp of water at a time. (Alternatively, you could also use a mixer). Shape into a dough ball, cover the bowl and stick it in the fridge for at least 30 minutes.

2. Preheat the oven to 400 degrees F. In a medium bowl, toss the plums with 1 tbsp cornstarch (or flour), 1 tbsp vegan butter.

3. Take out the chilled dough from the fridge and roll out to 1/8″ thickness. Transfer to a baking tray lined with parchment sheet.

4. Sprinkle 2 tbsp sugar on the bottom of the crust. Now it’s time to arrange plums, skin side down, leaving about 2 inches around the edge. Sprinkle on top with 2 tbsp sugar.

5. Bake about 30 minutes or until the fruit looks glazed and the crust is set, and golden. Sprinkle over the whole galette with the remaining 1 tbsp sugar. (Over-sugaring the filling before baking can make it harder to set; this way you get the sweetness without risking runniness). Let it set for 5-10 minutes, then serve. Bon appetit!

More recipe ideas: Raw Vegan Red Velvet Balls

Cooking in season: Last Chance – 15 Late Summer Veggies to Get Now!

Photo: Peaceful Dumpling


always stay inspired!