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

Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.


always stay inspired!