These mini galettes are a nod to rustic French baking or Italian baking (only they would be called crostata) — simple and bursting with flavor. Perfectly portioned for two, these free-form pastries are as effortless to make as they are impressive to serve.

Each galette starts with a buttery, tender crust, not too flaky and in order to prevent the fruit juices from running wild, the bottom of the crust is covered with almond flour and chopped hazelnuts, adding a lovely crunch and a nutty flavor.

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Key Ingredients in This Recipe

Key ingredients to make mini plum galettes

You’ll find the complete list of ingredients and exact quantities in the recipe below.

For the crust
- Butter
- All-purpose flour
- Granulated sugar
- Apple cider vinegar
- Egg
- Turbinado sugar
For the plum filling
- Red plums
- Almond flour – find it here.
- Hazelnuts
- Granulated sugar

How to Make Mini Plum Galettes

It goes without saying that you can buy pie dough, but that’s too much for two mini galettes. Pie dough is not difficult to make, it takes about 10 minutes and you only make as much as you need.

Step 1 – In a bowl, mix flour, sugar and salt and add cold butter that you cut in small pieces. Use a pastry blender/cutter or 2 knives and cut and blend the butter into the flour mixture until you have the texture of coarse meal.

Mix the apple cider vinegar with ice cold water. You will need about 2-3 tablespoons.

Step 1 - Mix the apple cider vinegar with ice cold water. In a bowl, mix flour, sugar and salt and add cold butter that you cut in small pieces. Use a pastry blender/cutter of 2 knives and cut and blend the butter until you have the texture of coarse meal.

Step 2 - Add the ice water, a tablespoon at a time, until the mixture just comes together. Wrap the crumbly dough ball in plastic wrap and flatting into a small disc. Refrigerate for at least 1 hour. While the dough is resting, wash the plums, cut them in half, remove the pit and slice them thinly

Step 2 – Add the ice water, a tablespoon at a time, until the mixture just comes together. Wrap the dough ball in plastic wrap and flatten it into a small disc. Refrigerate for at least 1 hour.

While the dough is resting, wash the plums, cut them in half, remove the pit and slice them thinly (no need to peel them).

Step 3 – Cut the dough ball in two and roll each out on a lightly floured surface into 7-8 inch circles. It doesn’t matter if your circle is not perfectly round, you’re making a rustic pie.

Place both dough circles on a baking sheet, lined with parchment paper.

Step 3 - Cut the dough ball in two and roll each out on a lightly flowered surface into 7-8 inch circles. It doesn't matter if your circle is not perfectly round, it is supposed to have a rustic look anyway. Place both crusts on a baking sheet, lined with parchment paper.

Step 4 - Leaving a 3/4-1 inch border, divide almond flour and chopped hazelnuts over the bottom of the two crusts. On top of that divide most of the sugar, leave some sugar to cover the plum slices.

Step 4 – Leaving a 1-inch border, spread almond flour and chopped hazelnuts over the center of the two dough circles. On top of that divide most of the sugar (the rest of the sugar will be used to cover the plum slices).

Step 5 – Arrange the red plum slices, in overlapping concentric circles, on top of the sugar, depending on the size of the plums, you may need 1-2 plums. Again, no need to be perfect, just make sure the bottom is covered, leaving that 1-inch border in tact. You may be able to get away with a second layer.

Sprinkle the remaining sugar over the plum slices.

Step 5 - Arrange the red plum slices, in overlapping concentric circles, on top of the sugar. No need to be perfect, just make sure the almond/hazelnut/sugar layer is covered.

Step 6 – Gently fold the edges of the dough over the plums, working your way around and pleating. Press to seal the edges. If you have cracks, just pinch a bit of dough to fill them.

Brush the crust with the beaten egg, then sprinkle with turbinado sugar. This will add color and crunch.

Bake the mini plum galettes in an oven of 375 degrees F for about 30-35 minutes, or until the plums are tender and the crust is golden brown.

Two baked mini plum galettes on parchment paper.

Serve warm, at room temperature or cold if you prefer. Eat them the same day for the best flavor, crunch and enjoyment. You can keep leftovers well for a few days—just loosely cover and leave them on the countertop.

Alternatives and Substitutes

You can replace the plums with almost any type of fruit: strawberry, cherry, peach, grapes, apple, pinapple etc. This means that you have an long list of fruit galettes to enjoy.
If you don’t tolerate nuts, replace almond flour and hazelnut with all-purpose flour to ‘catch’ some of fruit juices.

Way to Serve the Mini Plum Galettes

Serve with a dollop of whipped cream or a scoop of ice cream.
Drizzle with honey.
Brush with warm the jam, like peaches, cherry, or apricot. This will give the fruit slices a beautiful shine.
Powdered sugar.

Other Galette Recipes to Try

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