Rustic Plum Gallette

Although pie making is a time-honoured skill in Canada, pastry makers here happily learn new tricks from other countries such as this free form no-plate pie from France. It’s novel, easy to assemble and absolutely impressive!



  • 2 ½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • ¾ cup cold butter, cubed
  • ¾ cup ice water
  • 7 cups quartered plums (about 8 whole)
  • ¾ cups granulated sugar
  • ¼ cup all-purpose flour
  • 2 tsp finely ground orange zest
  • ¼ tsp cinnamon
  • 1/3 cup crushed gingersnaps or vanilla wafers
  • 1 egg yolk
  • 1 tbsp water
  • 2 tsp granulated sugar
  • 2 tbsp apple jelly


  1. Preheat oven to 425° F.
  2. Dough:  In a bowl, whisk together flour, sugar and salt.  Using pastry blender or 2 knives, cut in butter until in large crumbs.  Add water all at once; mix with fork just until dough comes together.  With hands, shape into disc.  Wrap in plastic wrap and refrigerate for 30 minutes or until chilled.
  3. Filling:  In a bowl, toss together plums, sugar, flour, orange zest and cinnamon.  Set aside.
  4. On floured parchment paper and using floured rolling pin, roll out pastry into a 17-inch circle, leaving edge ragged.  Transfer paper and pastry to rimless baking sheet or pizza pan.  Sprinkle with crushed cookies, leaving 4-inch border uncovered.  Spoon filling over cookies.  Fold up pastry border over filling, making evenly spaced pleats or rustic folds.
  5. Topping:  Beat egg yolk with water.  Brush over pastry.  Sprinkle with sugar.
  6. Bake in bottom third of preheated oven for 10 minutes.  Reduce heat to 375°F and bake for 50 to 60 minutes longer or until bubbly and crust is golden.  Let cool on rack for 30 minutes.  Brush filling with apple jelly.


Makes 8 to 10 servings

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