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Plum Blackberry Galette


Plum Blackberry Galette


Con Poulos



Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).


Combine plums, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in blackberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.


Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.


Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.


  • 1 disk Galette Dough (see Cook’s Notes)
  • 2 tablespoons all-purpose flour, plus more for parchment
  • 2 pounds mixed plums (about 8), halved, pitted, and cut into 1/2-inch wedges if large
  • 1 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • 3/4 cup plus 1 tablespoon granulated sugar, divided
  • 6 ounces blackberries
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 2 tablespoons coarse sanding sugar
  • 1 cup plain yogurt