Guest Post: Peach and Plum Galette


When Bettina asked me if I wanted to submit a recipe for her blog I did not hesitate for a second about writing a guest post. We both share a passion for baking so of course I said yes. As I was thinking of what I could bake for this blog post, I found myself staring at the huge plum tree in our garden. Why not include plums when we have loads of them (we’ve harvested about 6kg a day for the past two weeks)! But I didn’t want to make another plum tart, another plum mousse or another Zwetschgendatschi, I wanted to try a new way of baking with plums. So I stumbled across this delicious combination of plums and peaches, another favourite summer fruit of mine.

The combination of this ‘barely-a-recipe’ recipe is so simple, yet so sweet and delicious. Give it a go as long as you can still get fresh plums and fresh peaches!

P.S. I would love to hear what other ways of baking with plums you know. 🙂

– Kathrin


Peach and Plum Galette

yields: 8 portions
preparation time: 20 minutes
baking time: 30 minutes


for the pastry dough:

  • 250g flour
  • 150g cold butter
  • 70ml cold water
  • 2 tbsp icing sugar
  • Pinch of salt

for the galette filling:

  • 6 medium plums
  • 3 medium peaches
  • 1 tbsp ground hazelnut
  • 1 tbsp sugar
  • 1 egg whisked with 1 tbsp water


  1. To make the pastry combine flour, the icing sugar, water and salt in a bowl. Cut in the butter and start to knead carefully. If too sticky, add more flour. Knead until fully combined and wrap the dough ball onto a piece of plastic wrap. Let it chill for at least one hour in the refrigerator.
  2. Meanwhile, quarter the fruits, remove the pits and slice each quarter into three pieces.
  3. Preheat the oven to 180°C.
  4. Roll out the cool dough on a lightly floured surface into a circle, about 3mm thick. Carefully transfer the dough onto a baking sheet lined with parchment paper.
  5. Sprinkle ground hazelnut evenly over the galette, leaving a 3-4 cm border uncoated.
  6. Arrange the fruit slices in circles on the dough, leaving the border bare.
  7. Pull the border of the dough to cover the fruit and press lightly to hold in place.
  8. Beat the egg and whisk with water, then brush the pastry with the mixture and sprinkle 1 tablespoon of sugar over the galette.
  9. Bake for about 30 minutes until the crust is golden brown and the fruit centre is bubbly. Cool galette on a wire rack. Serve warm. Top with vanilla ice cream or whipped cream.

(Adapted from

Peach and Plum Galette_2


To get a printed version: Download the pdf. (Both English and German versions available!)

Peach and Plum Galette

Zwetschgen-Pfirsich Galette


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