Go Back

Plum and Almond Galette

Saura Madani
Plum and Almond Frangipane Galette with a Honey Whole Wheat Crust


Honey Whole Wheat Crust

  • 1/2 cup cold butter
  • 1/2 cup whole wheat flour
  • 3/4 cup AP flour
  • 1/4 tsp salt
  • 1 Tbsp. honey
  • 2-3 Tbsp. ice water

Almond Frangipane

  • 3/4 cup toasted almonds
  • 2 tsp flour
  • 2 Tbsp. brown sugar
  • 1 Tbsp. sugar
  • 4 Tbsp. melted butter
  • 1/4 tsp salt


  • 4-5 plums, sliced
  • 2 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 2 Tbsp. cornstarch

Egg Wash

  • 1 egg
  • 2 Tbsp. water

Honey Glaze

  • 1 Tbsp. honey
  • 1 Tbsp. water


  • In a food processor, combine whole wheat, ap flour, salt and honey. Add in cold cubed butter and turn processor on. Wait 20 seconds and add in ice water, 1 Tbsp. at a time until the dough appears crumbly. Turn processor off and turn out onto a clean work surface. Form into a ball and wrap with plastic. Chill for 30 minutes.
  • To make the almond frangipane, combine all ingredients in a food processor and mix into a smooth paste. Set aside until needed.
    Mix egg and water together and set aside until needed. Make the honey glaze by microwaving honey and water for 30 seconds. Set aside until needed.
  • Halve plums and remove pit. Cut each half into 5 wedges. Place all plum wedges into a large bowl. Sprinkle over sugar, lemon juice, and cornstarch and toss to evenly coat.
    To construct the galette, roll out the dough onto a floured work surface. Line a sheet tray with parchment paper. Roll the dough onto the rolling pin, then out onto the center of the sheet tray. Spread the almond frangipane in the center, leaving 2 inches around the edges clean. Begin adding slices of plums in the center. Continue to add plums around each edge creating a rose appearance.Leave about 1 inch around clean. Gather the edges of the dough and bring over the sliced plums. Brush the dough with egg wash and chill while you preheat the oven.
  • Preheat oven to 400 degrees Fahrenheit. Bake galette for 30-35 minutes, or until the edges are a nice golden brown. When the galette is removed from the oven, brush over the plums with the honey glaze. Let the galette cool at room temperature for 10 minutes and serve.