Peach galette with a missing slice.

Rustic Plum Galette

08/31/2025 | Bonia Bakery |

If you’ve got a basket of ripe plums and an afternoon to spare, this rustic plum galette is the perfect way to use them. A buttery, golden crust wraps around juicy slices of plum that are lightly sweetened with honey, warmed with a touch of cinnamon, and brightened with a sprinkle of thyme. It’s simple, unfussy baking at its best—beautiful in its imperfection and bursting with flavor.

What I love about galettes is how effortlessly elegant they are. Unlike a traditional pie, there’s no need to fuss with crimping edges or fitting dough into a pan. You simply fold the crust over the fruit and let the oven do the rest. The plums bake down into a jammy, fragrant filling, and the flaky crust provides just the right balance of buttery richness. The hint of thyme makes it feel just a little special—herbal, slightly earthy, and the perfect complement to the sweet-tart plums.

It’s rustic, summery, and just the kind of dessert that makes your kitchen smell like you’ve been baking in a countryside cottage. Whether you serve it warm with a scoop of vanilla ice cream or simply enjoy a slice with a cup of tea, this galette is proof that sometimes the easiest desserts are the very best.

Rustic Plum Galette

Ingredients – Crust

  • 1 ¼ cups all-purpose flour
  • 140 g cold butter, cubed
  • ¼ cup sugar
  • 1 egg
  • ⅓ cup ice-cold water
  • Pinch of salt

Ingredients – Filling

  • 6 ripe plums, pitted and sliced
  • Drizzle of honey
  • Pinch of cinnamon
  • Small pinch of thyme

Method

  1. Combine the crust ingredients in a bowl or food processor until a dough forms.
  2. Shape the dough into a ball, wrap it in plastic wrap, and chill for at least 1 hour.
  3. Toss the sliced plums with honey, cinnamon, and thyme.
  4. Roll out the chilled dough into a 12-inch circle.
  5. Use a 9-inch cake pan to lightly mark a circle in the center—this will help guide the filling.
  6. Arrange the plums inside the circle, then fold the crust edges over the fruit. Brush the edges with a little milk for a golden finish.
  7. Bake at 350°F (175°C) for about 30 minutes, or until the crust is golden and the filling is bubbling.