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  • Writer's pictureYiannoulla Burness

Queen Garnet Plum Galette

Have fun making a galette, a French word meaning flat cake. A cake that does not require a tin. Simply roll out the pastry top with the filling and bring up the edges of the pastry, roughly fold or overlap the edges to incase your filling.

This galette recipe has a short crust pastry filled with a creamy custard and topped with poached queen garnet plums.

The Queen Garnet is a large plum and has a rich dark purple flesh and holds its shape well when cooked.

Queen garnet plums are at the top of the list as far as health benefits go.. They contain seven times more antioxidants than other plum varieties.

These plums have been poached in a little water with sugar and lemon juice added to balance the sweet and the sourness.

An easy recipe to make for a simple delicious dessert.

If you are unable to find cooking plums, try other kinds of fruit, such as apricots, peaches, nectarines, cherries or berries.

EQUIPMENT : a medium size mixing bowl, a flat baking tray, baking paper or teflon baking sheet


210g plain unbleached flour

1/4 teaspoon salt

30g castor sugar

100g non dairy butter (cold)

chilled water (to bind)


*Place flour, salt and sugar in a food processor and pulse to combine.

*Add non dairy butter and pulse a few times more until it looks like fine breadcrumbs.

*With motor running on low add in ice or chilled water a dessertspoon at a time. When it starts to come together stop motor and remove.

*Form into a ball with your hands cover with plastic wrap.

*Place in the fridge and chill for 30 minutes.


*To prepare the pastry you will need a mixing bowl.

*To this add sifted flour, salt and sugar. Mix to combine then add butter cut into cubes.

*With your finger tips rub the butter into the flour until it resembles fine breadcrumbs.

*Add the chilled water slowly a little at a time to the flour/butter mixture using a knife or fingers to bind together and form a dough.

*Knead dough as little as possible, form into a ball and cover with plastic wrap.

*Place in the fridge and chill for 30 minutes.


125g custard sachet

250ml plant based milk


*Make according to packet instructions

*Allow custard to cool down and thicken


*Remove pastry from the fridge

*Roll out pastry with a rolling pin to form a circular shape.

*Take a medium size dinner plate and place facedown on the pastry centring it in the middle, press down gently so it leaves an indentation of a circle. Now remove plate.

*Take the cooled custard and place inside the circle.

*Gather up the pastry and over lap and fold to make the galette.

*Prepare the plums.


3 large Queen Garnet plums (or other dark fleshed plums or choose other stone or berry fruit)

1/4 cup filtered water

2 tablespoons lemon juice

3 tablespoon castor sugar

1/ 1/2 teaspoons cornflour

Slivered almonds for garnish


* Wash the plums, cut in half, remove seed and slice into thin segments.

*Add plums, filtered water, lemon juice and castor sugar into a medium saucepan.

*Place saucepan over medium heat and bring to a simmer. Cook for 2-3 minute.

*Make a thin paste with cornflour and a little water added. Add to the plums and stir to combine.

*As the mixture thickens remove from heat.

*Cool slightly then gently arrange on top of custard filling

*Brush the pastry with milk and and sprinkle slivered almonds.

*Place galette in the oven and bake for 30 minutes or until the crust is golden

*Serve with your favourite cream or ice cream

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