Best Plum Galette You will Ever Make (no soggy crust)!

best galette recipe

Cinnamon(y), with tart plums so deep in color they look like ruby lipstick! The best galette you will ever make for multiple reasons. One, the plums are baked inside a cozy pecan crust.

Two, a stick of spicy cinnamon that not only gives more sweetness but a little spiciness as well.

Lastly, the secret ingredient I use that prevents a yucky soggy crust (corn starch). Shhhh… It’s our little secret. I am so excited. Let’s start by making the galette crust!

How to make the best Galette crust?

the best galette crust
galette dough in a food processor

Can you believe that you can make this epic pecan crust in the food processor?! Well, ya can!

Important takeaways. When making any crust of sorts, make sure you start with really cold butter. Also, cut the butter into cubes. This will help the butter distribute throughout the flour more evenly when processing. These tips will result in a buttery flakey crust every time.

How do I keep my galette from getting soggy?

I know we see beautiful galettes all over the web. Pieces of fruit organized into rows one-by-one.

Ask yourself, do I really care more about beauty or flavor? I know I am defiantly team flavor. I don’t care how good it looks if the flavor is not there. Chances are, If I do not crave that dish, I will less likely make it again.

Why am I saying all this? Well my friends, most of the time when you see those gorgeous galettes, they are not precooking their fruits first.

When you do not precook the fruit, you don’t add a thickening agent. Without that thickening agent, you are left with a soggy crust because the juices from the fruit are too thin and make the crust soggy!

Lastly, always remember to always develop flavors before transferring the fruit to the oven to finish off.

plums in a pan for galette dessert

Remember that secret I told you earlier? Well, it works! While cooking the plums, I like to add a cinnamon stick (Mexican cinnamon stick), sugar, and corn starch. The corn starch absorbs any liquid and creates a thicker jelly-like consistency that prevents the crust from becoming soggy :).

cooked plums in a pan
Look at that glossiness. No runny liquids in this pan!

If you don’t have corn starch, use arrowroot flour, or regular all-purpose flour. Stay away from flours that have too much texture and or flavors like quinoa flour, banana flour, cornflour, or rice flour.

plum galette on a baking sheet

As you can see, there are no signs of excess juices running off the fruit.

the best galette recipe

There is something about a galette that makes me feel cozy. Perhaps, it’s the folded in crust that hugs the fruit.

a slice of plum galette

The first sliccceee!!! Open up! gobble, gobble, gobble.

More Deliciousness!

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best galette recipe

Best Plum Galette Recipe (no soggy crust!)

  • Author: ashley
  • Prep Time: 15-20 minutes
  • Cook Time: 25-30
  • Total Time: 17 minute
  • Yield: 68 servings 1x
  • Diet: Vegetarian


Ruby red plums with cinnamon baked in a cozy pecan crust. It’s the perfect light dessert!



For the crust

1/2 cup pecans

1 cup all-purpose flour, plus more for dusting and rolling

1/2 tsp kosher salt

1 tbsp sugar

1/2 stick of butter ( 4 tbsp), cold, unsalted butter cut into cubes

34 tbsp ice-cold water

1 egg (for brushing the crust before transferring it to the oven)

For the plum filling

8 small plums (about 1 lb), seed removed and cut into thin slices

1 cinnamon stick

3 tbsp cane sugar

1 tbsp corn starch

1 tsp vanilla extract

1/4 tsp kosher salt


Make the crust

Add all of the ingredients: pecans, flour, kosher salt, sugar, cold butter, and pulse until the pecans are crushed into smaller pieces.  

Add the ice-cold water to the processor 1 tbsp at a time while processing on low. Process until a large ball of dough forms. 

Wrap the dough in plastic wrap and refrigerate for 10 minutes. While the dough is chilling, let’s make the plum filling.

Make the plum filling

In a large skillet over medium-low heat, add the sliced plums, cinnamon stick, sugar, vanilla, corn starch, and kosher salt. Mix and stir until all of the ingredients have meshed together and the plums have a shiny coating of plum sauce, about 10-15 minutes. When ready, grab the chilled dough, and let’s put it all together.

Putting it all together

Preheat the oven to 375 °F.

Beat one egg and set aside.

Dust flour on a hard surface, and a rolling pin. Roll out the dough into a large circle (about 18 inches in diameter). It’s ok if the edges are rustic and your circle isn’t perfect. The handmade look is completely ideal for this dessert.

After the circle is created, transfer it to a baking sheet (lined with parchment paper optional as long as you have a good nonstick pan).

Transfer the plum filling right into the center avoiding the edges. Fold and shape the sides with your hands creating that beautiful galette look. 

Brush the edges with egg. Sprinkle on cane sugar. Transfer the galette to the preheated oven and bake for 25-30 minutes or until golden brown. 

Cooldown to room temperature before slicing. 

Enjoy with company!



How to make ice-cold water? I like to add a few ice cubes into a cup of room-temp water. Another way is to put a cup of water into the freezer for 20 minutes.

Don’t have plums? Use peaches, apples, pears, or even strawberries instead.

Don’t have pecans? Use sliced almonds, walnuts, or cashews instead.

Don’t have any eggs? Brush the crust with melted butter.

  • Category: Desserts
  • Method: Food Processor & Baked
  • Cuisine: French

Keywords: Plum galette recipe, Easy galette recipe, puff pastry galette, la grande, galette, Best galette recipe, Healthy galette, Simple galette, How to bake galette, Galette crust, Galette crust not soggy, Fruit galette

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