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Rosemary Plum Galette

  • Recipe Submitted by on

Category: Holiday, Healthy Recipes, Eggs/Dairy

 Ingredients List

  • Pastry Crust
  • 1 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter (84% fat), cut into small cubes
  • 3 or 4 tbs ice water
  • 1 tbsp lemon juice
  • In a large bowl, mix the flour and salt together. Add the butter. Using your hands or a pastry cutter, rub the butter into the flour until it”™s slightly yellow in colour with pea sized pieces.
  • Mix the lemon juice with the ice water, then pour three tbs over the flour. Mix the dough just until it comes together, adding more water if necessary. Shape the dough into a disk, cover in plastic wrap and refrigerate for at least 1 hour or overnight.
  • Plum Filling
  • 1/4 cup honey
  • 3-4 sprigs fresh rosemary
  • 1/3 cup raw almonds
  • 2 tbs sugar
  • 2 tbs all purpose flour (divided)
  • 12-15 small Italian Plums
  • 2 dashes Fee Brothers Plum Bitters (optional)
  • juice of 1 lemon
  • pinch of salt
  • 1 egg, whisked
  • 1 tsp sugar
  • a handful chopped almonds (optional)
  • Make the rosemary steeped honey. Over a double boiler, heat the honey with the rosemary until the honey is quite liquidy (5 minutes). Take the honey off the heat and let cool, leaving the rosemary to infuse.
  • Make the almond paste. In a food processor, blend the almonds, sugar, and one tbs of flour until the texture resembles course flour. Set aside
  • Pit and chop the plums into halves or quarters. In a large bowl toss the plums with the bitters, lemon juice, and salt. Remove the rosemary from the honey, then add the honey to the plums. Stir in the remaining tbs of flour.


1. Roll out the dough into a circle approximately 14 inches in diameter. Place the dough on a baking sheet lined with parchment paper.
2. Spread the almond mixture over the center of the circle, leaving about 2 inches uncovered.
3. Spread the plum mixture over the almond.
4. Fold the pastry over the filling. Using a pastry brush cover the pastry with the eggwash, then sprinkle the pastry with the tsp of sugar. Top the galette with sprig of fresh rosemary.
5. Let rest in the fridge for 20 minutes.
6. Preheat the oven to 425 F. Bake on a lower rack at 425 for 25 minutes, then lower the temperature to 400 and bake for 15 to 20 more minutes.
7. Let cool on a wire rack before slicing.


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