Plum and ricotta galette is my go-to when I want to look like a fancy baker without actually being one. One lazy Saturday, I slapped this together between laundry loads—and I swear my family thought I’d hired a pastry chef. Juicy plums, creamy ricotta, and a golden crust that forgives your rolling-pin sins? Game. Set. Galette.
Picture this: a dessert that looks like you spent hours crafting it, but actually took less effort than folding a fitted sheet. The Plum and Ricotta Galette is your secret weapon. Rustic, elegant, and forgiving, it’s the dessert equivalent of rolling out of bed looking flawless.
No fancy tools, no fussy techniques—just juicy plums, creamy ricotta, and a buttery crust that shatters like your willpower at a bakery display. Want to impress without the stress? Keep reading.
Why This Plum and Ricotta Galette Recipe Slaps
This galette is the Goldilocks of desserts—not too sweet, not too fussy, just right.
The plums caramelize into jammy perfection, while the ricotta adds a tangy creaminess that balances the fruit. The crust? Crispy, flaky, and sturdy enough to handle your worst rolling-pin skills.
Plus, it’s easier than pie (literally, because pie crusts are divas).
Ingredients You’ll Need
- For the crust: 1 ¼ cups all-purpose flour, ½ tsp salt, 1 tbsp sugar, ½ cup cold unsalted butter (cubed), 3–4 tbsp ice water
- For the filling: 1 cup ricotta (whole milk, please), ¼ cup powdered sugar, 1 tsp vanilla extract, 4–5 ripe plums (sliced), 2 tbsp honey, 1 tbsp cornstarch
- For garnish: 1 egg (for egg wash), turbinado sugar (for crunch), fresh mint (optional, for ~aesthetics~)
Step-by-Step Instructions
- Make the crust: Pulse flour, salt, and sugar in a food processor. Add butter and pulse until it looks like coarse sand. Drizzle in water until the dough just comes together. Flatten into a disk, wrap, and chill for 30 minutes.
- Prep the filling: Mix ricotta, powdered sugar, and vanilla. Toss plum slices with honey and cornstarch.
- Assemble: Roll the dough into a 12-inch circle (rustic = chic). Spread ricotta mixture in the center, leaving a 2-inch border. Arrange plums on top. Fold edges over, pleating as you go.
- Bake: Brush crust with egg wash, sprinkle with sugar. Bake at 375°F for 30–35 minutes until golden. Cool slightly before slicing.
How to Store Plum and Ricotta Galette (If There’s Any Left)
Room temp for 1 day, or refrigerate for 3 days (reheat in the oven for 5 minutes to revive the crust). Freezing? Wrap tightly and freeze for 1 month—thaw and reheat before serving.
FYI, it’s best fresh, but we won’t judge if you eat it cold over the sink at midnight.
Why This Plum and Ricotta Galette Recipe Is a Win
It’s fast, flexible, and foolproof. The ricotta adds protein, making it slightly less guilty, and plums pack fiber and vitamins. Plus, it’s customizable—swap fruits, cheeses, or even make it savory.
It’s the culinary equivalent of a multitool.
Common Mistakes to Avoid
- Overworking the dough: Tough crusts are sad crusts. Handle it like a fragile ego—minimally.
- Skipping the cornstarch: Without it, you’ll have a juicy mess. Nobody wants a soggy bottom.
- Using warm butter: Cold butter = flaky layers. Warm butter = a sad, greasy puddle.
Alternatives for the Rebellious Baker
- Fruit swap: Try peaches, apricots, or figs. Even apples work—just slice them thin.
- Cheese swap: Mascarpone or goat cheese for extra tang.
- Savory twist: Skip sugar, add herbs, and top with caramelized onions and zucchini.
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Plum and Ricotta Galette
Ingredients
- 1 ¼ cups all-purpose flour for crust
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup cold unsalted butter cubed
- 3–4 tablespoons ice water as needed
- 1 cup ricotta whole milk
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 4–5 ripe plums sliced
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 egg for egg wash
- turbinado sugar for crust topping
- fresh mint optional garnish
Instructions
- In a food processor, pulse flour, salt, and sugar. Add butter and pulse until mixture resembles coarse sand. Add water gradually and pulse until dough comes together. Chill dough for 30 minutes.
- In a bowl, mix ricotta, powdered sugar, and vanilla. In another bowl, toss sliced plums with honey and cornstarch.
- Roll dough into a 12-inch circle. Spread ricotta mixture in the center, leaving a 2-inch border. Arrange plum slices on top. Fold edges of dough over the fruit, pleating as needed.
- Brush crust with egg wash and sprinkle with turbinado sugar. Bake at 375°F (190°C) for 30–35 minutes, or until golden.
- Cool slightly before slicing. Garnish with fresh mint if desired.
Notes
Nutrition
FAQs About Plum and Ricotta Galette
Can I use store-bought crust?
Sure, if you’re into shortcuts (we respect it). Just unroll, fill, and bake—no one will know.
My galette leaked everywhere.
Help? Cornstarch is your friend. Also, don’t overfill it—this isn’t a burrito.
Can I make this vegan?
Swap butter for coconut oil, ricotta for almond-based cheese, and skip the egg wash. It won’t be the same, but it’ll still taste good.
Why is my crust tough?
You overworked it. Next time, channel your inner zen master—less is more.
Final Thoughts
This Plum and Ricotta Galette is the dessert equivalent of a mic drop. It’s easy, adaptable, and looks like you tried way harder than you did. Whether you’re baking for a crowd or just bribing your future self to do laundry, this recipe delivers.
Now go forth and bake—your kitchen ego awaits.
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Let’s make cooking easier, together—one delicious bite at a time.