Plum and Ricotta Galette
A rustic, no-fuss dessert with creamy ricotta, jammy plums, and a buttery crust. Easier than pie, prettier than a tart, and tastes like you know what you're doing (even if you don’t).
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
Store at room temp for 1 day or refrigerate for up to 3 days. Reheat in oven to crisp up the crust. Can be frozen for up to 1 month.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 60mgSodium: 180mgPotassium: 210mgFiber: 2gSugar: 12gVitamin A: 450IUVitamin C: 6mgCalcium: 80mgIron: 1.2mg
Tried this recipe?Let us know how it was!