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Plum Galette with Whipped Mascarpone and Thyme Recipe

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4 from 2 reviews

A rustic and elegant Plum Galette featuring a flaky homemade dough filled with sweet, juicy plums, lightly spiced with thyme. Finished with a golden crust sprinkled with coarse sugar and served with a luscious whipped mascarpone cream flavored with almond extract for a perfect balance of tart fruit and creamy richness.

Ingredients

Galette Dough

  • 1 ½ cups (6.5 oz) all-purpose flour
  • ¼ cup (1.5 oz) granulated sugar
  • ½ tsp kosher salt
  • 1 stick (4 oz) cold butter, cubed
  • ¼ cup ice cold water

Plum Galette Filling

  • 1 ¼ lbs sliced plums (about 1 ½ lbs whole plums)
  • ¼ cup brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 2 fresh thyme sprigs
  • pinch of kosher salt
  • 1 egg, beaten
  • coarse raw sugar, for sprinkling on edges
  • fresh thyme leaves, for garnish

Whipped Mascarpone (optional)

  • ½ cup heavy cream, cold
  • 2 tbsp powdered sugar
  • ½ cup mascarpone cheese
  • ¼ tsp pure almond extract

Instructions

  1. Prepare the Galette Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and kosher salt. Rub in the cold cubed butter with your fingers until the mixture resembles coarse crumbs. Gradually add the ice cold water and mix until a shaggy dough ball forms.
  2. Chill the Dough: Transfer the dough onto a clean surface and shape it into a flat disk about 1 inch thick. Wrap it tightly with plastic wrap and refrigerate for 1 hour to firm up.
  3. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking.
  4. Mix the Plum Filling: In a bowl, combine the sliced plums with brown sugar, granulated sugar, cornstarch, fresh thyme sprigs, and a pinch of kosher salt. Toss gently and let the mixture sit for 20 minutes until the sugars dissolve and juices are released.
  5. Roll out the Dough: Remove the chilled dough from the fridge and let it rest for about 5 minutes to soften slightly. On a well-floured surface, roll out the dough into a 12-inch circle and transfer it carefully to the prepared sheet pan.
  6. Assemble the Galette: Using a slotted spoon, drain the plum mixture and arrange the plums evenly over the dough, leaving a 1-inch border. Fold the edges of the dough over the filling, pinching to seal. Brush the dough edges with the beaten egg and sprinkle coarse raw sugar on top for crunch and shine.
  7. Bake the Galette: Place the galette in the oven and bake for 20 minutes. After the initial bake, drizzle the reserved syrup over the plums, then continue baking for an additional 10 to 15 minutes until the crust is golden brown and the fruit is tender.
  8. Cool and Garnish: Remove the galette from the oven and transfer it to a cutting board. Allow it to rest a few minutes before slicing. Garnish with fresh thyme leaves.
  9. Prepare Whipped Mascarpone (Optional): In a chilled stainless steel bowl, whisk the cold heavy cream until frothy. Add powdered sugar and continue whipping until soft peaks form. Fold in the mascarpone cheese until the mixture is smooth, then blend in the almond extract. Serve a dollop alongside warm slices of galette.

Notes

  • For best results, use ripe but firm plums to maintain texture after baking.
  • Chilling the dough helps prevent shrinking during baking and promotes flakiness.
  • The whipped mascarpone can be prepared ahead and kept refrigerated until serving.
  • This galette can also be served with vanilla ice cream for an extra indulgent dessert.
  • Feel free to substitute thyme with rosemary or omit if preferred.
  • Ensure to drain the plum juices well before arranging to avoid a soggy crust.

Find it online: https://marthatasty.com/plum-galette-with-whipped-mascarpone-and-thyme-recipe/