If you love plums, make this grilled plum galette. This rustic summer dessert, starring juicy plums in a crisp, buttery pie dough, is cooked in your cast iron skillet on the grill and is incredibly simple to make.
I'll be the first to admit that pie-making is not my strength. I struggle with getting the dough right and crimping the edges and avoiding shrinkage and the list goes on and on.
So, for anyone who isn't a pie all-star, or just wants a simple rustic grilled dessert that lets the filling shine, this plum galette recipe is for you. The food processor dough is practically foolproof, and all you have to do is roll it out and fold it over the filling. After cooking on your grill, the sweet plums melt into a jammy filling so good that you'll be sneaking a second slice.
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Ingredients and Substitutions
- Butter--Use the best quality butter you can get, preferably unsalted. If you have to use salted, only add ¼ teaspoon of salt to the dough. Use cold butter for best results.
- Plums--You can use any type of plum here. Fruit that is very ripe or overripe will be more difficult to slice and will also become very jammy in the finished galette. If you want to be able to arrange the plum slices decoratively, or you want firmer fruit pieces in the finished dessert, use slightly underripe fruit. Either way will be delicious.
- Cornstarch--This is used for thickening the filling. You can also substitute tapioca starch.
How to Make Plum Galette
1. Blitz the flour, 1 tablespoon sugar, and salt in a food processor.
2. Add the butter and pulse until the butter is coated in flour and is the size of small peas.
3. While the processor is running, pour in the water. Process until the dough comes together in a ball. Wrap the dough in plastic and chill for at least 1 hour.
4. Combine the sliced plums with 2 tablespoons sugar. Let sit for 10 minutes.
5. Roll out the pie dough and place it in a buttered cast iron skillet.
6. Drain the plum slices and combine them with the remaining sugar, spices, and cornstarch.
7. Place the plum filling in the center of the pie dough and fold in the edges around it, leaving an exposed layer in the center.
8. Grill over indirect heat until golden brown.
FAQs
Use a 12-inch cast iron skillet or larger for this recipe. If you use a larger skillet, the galette won't fill the entire pan.
The crust should be a light golden brown and feel firm and dry when touched. The filling of your galette should be soft and jammy and bubbling around the edges.
Yes. Follow the directions, cooking it in a 375°F oven until the crust is golden brown and the filling is bubbling, about 45 minutes. Cool completely before slicing.
Tips and Troubleshooting
- Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
- Use thick oven mitts when removing the skillet from the grill. The handle will be extremely hot.
- This is best enjoyed the day that it is made but you can store leftover galette loosely covered at room temperature for up to 24 hours.
More Grilled Dessert Recipes You'll Love
Recipe
Grilled Plum Galette
Ingredients
- 1½ cups all-purpose flour plus more for rolling
- 8 tablespoons granulated sugar divided
- ½ teaspoon table salt plus more for the filling
- ½ cup (4 oz | 113 g) cold unsalted butter cut into cubes, plus more for the skillet
- 4 to 5 tablespoons cold water
- 14 to 16 ounces (400 to 450 g) ripe plums (5-6 medium) halved and sliced into ½-inch pieces
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Ice cream or whipped cream for serving (optional)
Instructions
- Combine the flour, 1 tablespoon sugar, and the salt in the bowl of a food processor fitted with the S-blade. Blitz until combined.
- Add the butter and pulse until the butter is the size of small peas and is coated in flour.
- With the processor running, slowly add the water, until the dough begins to clump and form a ball around the blade. You may not need all of the water. Wrap the dough in plastic and chill for at least 1 hour and up to 24 hours.
- Preheat the grill for medium indirect heat (375 to 400°F | 190 to 200°C), ideally with heat on both sides of the indirect zone. Butter a 12-inch cast iron skillet well.
- While the grill is preheating, combine the sliced plums and 2 tablespoons of sugar in a medium bowl. Let sit for 10 minutes.
- While the plums are macerating, roll the dough out on a floured surface to a circle about 13-inches (33 cm) in diameter.
- Use a slotted spoon to transfer the plums to a separate medium bowl, leaving any juices behind. Stir in the remaining 5 tablespoons sugar, cornstarch, cinnamon, cardamom, and a pinch of salt.
- Spoon the plums into the center of the dough, arranging decoratively if desired. Fold the edges of the dough over the edge of the filling, leaving an open space in the center.
- Place the skillet over indirect heat on the grill and cook, covered, until the filling is bubbling and the crust is golden brown, about 50 minutes. Cool completely before serving with ice cream or whipped cream, if desired.
Notes
-
- Keep it closed--Avoid lifting the lid on the grill as much as possible as the temperature will fluctuate each time it's opened.
- It's hot!!--Use thick oven mitts when removing the skillet from the grill.
- Storage--This is best enjoyed the day that it is made but you can store leftover galette loosely covered at room temperature for up to 24 hours.
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