This plumcot-raspberry galette is tart and flavorful! A galette is fund to make — simpler than a pie, yet the same delicious fruit-and-crust combination. Though all stone fruits work well in galettes, I chose the plumcot for its color contrast with the raspberries.
I love baking with stone fruits! There are so many varieties of plums, each with their unique flavor, plus the hybrids like plumcots and pluots. Since the plumcot is sweeter than many plums, the galette needs very little added sugar. A yogurt (or sour cream) garnish makes this an elegant, though rustic, teatime delight.
What is a galette
A galette is a rustic pie, with the edges of the crust folded over a sweet or savory filling and baked. In Italy the same sort of rustic dessert is called a crostata. Wikipedia notes that “the term galette comes from the Norman word ‘gale’ which means ‘flat cake’ which is mostly, but not perfectly, round.”
Rather than use my vegan coconut oil pie crust for this I used a butter-and-coconut-yogurt crust that is flexible and easier to roll out. The galette crust needs to fold over the fruit without cracking. I adapted it from this recipe from Gluten-Free on a Shoestring.
What is a plumcot?
A plumcot is a 50:50 cross between a plum and an apricot that is developed through the process of breeding apricots and plums. Plumcots tend to be more orange than purple in color, like the apricot. Pluots are also hybrids of apricots and plums but have more plum in them than apricot and tend to be purple.
What do plumcots taste like?
We would rate plumcots as being slightly sweeter than most plums, and adding a little vinegar to the fruit mixture in a recipe like this galette keeps it from being too sweet. I would use plumcots in any recipe that calls for plums or pluots but I’d taste to see if it needs vinegar or lemon to balance the sweetness.
Why add sprinkling sugar if I’m cutting down on sweeteners?
I reduce the amount of sugar in almost every recipe I encounter. In fact, one Yummly baker found one of my recipes not sweet enough – so I’m working hard to communicate that’s what I’m doing – reducing the sugar, thus the sweetness.
However, I suggest you keep the sprinkling sugar in the galette. For one thing, it is a pretty finish on the pastry. And the small amount of sugar on the surface fools your tongue into thinking the dish is sweeter than it is.
Steps in making the galette
Assemble your ingredients. Stir the dry ingredients together and scoop the chopped, chilled butter into the bowl.
Pinch each chunk of butter between your thumb and index finger, gradually mixing in the dry ingredients, but leaving the butter flaky.
Once you’ve pressed each of the chunks of butter, gently stir in the yogurt.
Now begin to gather the dough into a ball. It should start staying together if you squeeze a handful. Gradually press all the loose flour into the ball and smooth it without over-working it.
Once everything has formed into an elongated ball, cover the dough with plastic wrap and refrigerate for 30 minutes while you prepare the fruit.
Cut the crust “ball” in half. Roll out the half-crust between two sheets of parchment (sorry, these photos did not turn out but I’m sure I’ll be making the recipe soon and will add them!!) until you have a roughly 10-inch round. Remove the top sheet of parchment.
Spoon half the fruit into the middle of the crust. Lifting the parchment from underneath with your hand, fold the edge of the crust over the filling – it will make pleats.
Sprinkle the galette with the crystal sugar.
Bake at 350 degrees F for 35 minutes.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Other desserts you may enjoy
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This plumcot-raspberry galette is so tart and flavorful! It’s simpler than a pie, yet with all the texture of that fruit and crust combination we enjoy. The raspberries give a fun color contrast to the orange in the plumcots, and add a little tartness and flavor.
For the gluten-free galette crust (makes 2 10-inch galette crusts)
- 1 1/2 cups (210 g) all purpose gluten free flour – I used King Arthur 1:1 baking flour (plus a little extra for sprinkling on the parchment paper)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it – King Arthur does)
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, roughly chopped and chilled
- 1/2 cup full fat coconut yogurt or sour cream, chilled, plus more for garnish
- Ice water by the teaspoonful, as necessary (I’ve only ever added 1-2 teaspoonfuls when my flour was very dry)
For the galette
- 1 recipe gluten free galette crust, chilled for 30 minutes as in instructions
- 2 pounds fresh plumcots (or plums), washed and sliced in ¼ – inch wedges from the seed
- 10–15 raspberries
- 1 tablespoon apple cider vinegar (or other mild white vinegar)
- 3 tablespoons tapioca starch/flour
- 1/4 cup coconut sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons coarse sugar for sprinkling (optional but recommended)
For the galette crust dough.
- In a large bowl, place the flour, (xanthan gum), baking powder and salt, and combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
- With clean hands, flatten each chunk of butter between your thumb and index finger. Add the yogurt (or sour cream), and fold in the dry ingredients with the yogurt. The dough should form into a somewhat crumbly blob. Press the loose flour into the blob until it begins to come together.
- Add ice water by the teaspoon only if necessary for the dough to hold together (I add about 1 teaspoonful).
- Form the dough into an elongated ball and wrap a sheet of plastic wrap around the dough. Place the dough in the refrigerator to chill for 30 minutes.
For the galette
- Preheat your oven to 375°F.
- Stir together the tapioca, vinegar, salt and coconut sugar until combined and the tapioca has formed a slurry with the other ingredients. Place the plumcot slices and raspberries into the mixture and stir until all pieces are coated. Set the bowl aside to allow the juices to be drawn out of the fruit while you roll out the pie crust.
- Remove the galette crust blob from the refrigerator, slice it in half, and re-wrap and return one half to the refrigerator. Dust a 12 x 12 inch piece of parchment paper with gluten-free flour. Form the dough into a flattened disk about 4 inches across, place it onto the parchment paper, dust it with a little more flour, and cover it with another sheet of parchment. Roll it into a round about 10-inches in diameter or until it is about 1/8-inch thick and remove the top sheet of parchment.
- Transfer the pie crust on its parchment paper to a rimmed baking sheet.
- Leaving a 1 ½-inch border all around, arrange half of the fruit mixture in the center of the dough, piling the fruit pieces a bit toward the center. Fold the dough toward the center by placing your hand under the parchment paper at the edge of the galette and bringing the paper up and over, folding the dough over with it. This should result in small folds or pleats in the outer edges of the dough.
- Sprinkle the galette with the coarse sugar if using.
- Repeat with the second piece of galette crust and the remaining filling. Drizzle the remaining tapioca slurry over the middle of each galette.
- Place the baking sheets in the preheated oven. Bake until the fruits are softened and the crust is lightly golden brown, about 35 minutes. Remove the galettes from the oven and allow them to cool on the baking sheet until the filling is mostly set. Place coconut yogurt (or sour cream) on the table for garnish.
Keywords: galette, stone fruit galette, baked rustic pie, plumcots, stone fruit, raspberries, gluten-free recipe, gluten-free crust
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