Baking | Rustic Peach ‘n Plum Summer Galette … moorish summer tart

“I think that you’ve got to make something that pleases you and hope that other people feel the same way.”
Thomas Keller

Rustic Peach 'n Plum Summer GaletteAh summer! With fruit and colour in equal abundance, what more can one ask for! Yet with the Indian summer comes stuff I don’t need! Power cuts, high temperatures and no time to bake! Then 2 days ago, the monsoons appeared, schools reopened, and I got a tiny breather. The first thing I did was to roll out a Rustic Peach ‘n Plum Summer Galette.Rustic Peach 'n Plum Summer GaletteWhats not to love about a season that offers crumbles, crisps, sorbets, fro yos, cheesecakes, mousse, ice creams, panna cottas, coolers, sangrias, chutneys, preserves, … and so much more! HAPPINESS! And then there are galettes, moorish in every way, full of rustic appeal! A simple free form pastry filled with fresh seasonal fruit has got to be one of my favourite summer desserts {among a slew of others!} Summer is for stone fruitThere is SO MUCH you can do with stone fruit, it’s amazing! This year the quality has been exceptionally good. I looked at the peaches and wondered if they were ripe enough to peel; I really wanted to see if I could slip ‘them off‘. The fruit was perfect and for the first time in years I looked at a bowl of perfectly peeled peaches. Plums next and success again!Rustic Peach 'n Plum Summer Galette I have a friend, an old lady, who spoils me silly constantly sending me stuff from chocolates to tangerines, and everything in between. Her grandson is quite fond of my baking so I try and bake him a little something when he visits from Moscow where he works. He’s visiting these days and this was for him!Rustic Peach 'n Plum Summer GaletteMade one for him, and then had some fruit left, so made one for us too! Got me high fives from the family. The peach monster said it was ‘really really nice‘, and so did the dieting diva. “Pie, pie, pie“, she screamed, “I want more!Rustic Peach 'n Plum Summer GaletteThe pastry was nice and crisp despite all the fresh fruit it held. The cornmeal added a touch of texture and crispness. It’s a good tart to make. Serve it warm if you like, though we loved it cold!

A few more rustic tarts on PAB …
Strawberry Galette with Vanilla Scented Frangipane
Savoury Spinach, Tomato & Cheese Galette
Mini Peach, Cherry & Blueberry Galettes
Peach & Plum Galette
Fresh Fig Galette with Vanilla Scented Frangipane

Monthly Mingle is the brainchild of the lovely Meeta @ Whats For Lunch Honey, and this month it celebrates Barbara’s spirit at the wonderful Jeanne @ Cook Sister with a Taste of Yellow. I am sending this to the MM for July 2012.

Recipe: Rustic Peach ‘n Plum Summer Galette
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Summary: A rustic dessert bursting with flavour and colour, full of all the fruity goodness that summer offers baked into a simple free form tart.

Prep Time: 15 minutes
Total Time: 1 hour

  • Pastry
  • 150g {1 1/2 cups} plain flour
  • 25g {1/4 cup} cornmeal
  • 100g unsalted butter, chilled, cubed
  • 25g {1/8 cup} vanilla sugar {or plain}
  • 2-3 tbsp ice cold water
  • Filling
  • 450g fruit {net weight, peeled, pitted, chopped}, 5-6 peaches, 4-5 plums
  • 50g {1/2 cup} vanilla sugar
  • Juice of 1 lime
  • 1tbsp Kirsch {optional}
  • 1/4 tsp almond essence
  • 2 tsp plain flour
  • 2 tbsp marmalade
  • Topping:
  • 15ml {1 tbsp} cold milk
  • Turbinado/demerera sugar for sprinkling
  • 1-2 tbsp honey
  • Slivered pistachios/almonds for garnish


  1. Fruit filling
  2. Place the fruit in a bowl, add in the remaining ingredients {except flour} and leave to macerate for about 30 minutes in the fridge.
  3. Drain out the juices and reserve the fruit in a large bowl. Place juice in a non reactive pan over low heat and reduce it till it becomes thick and syrupy. Add back to fruit in bowl with the flour and mix well. Chill until required.
  4. Pastry
  5. Combine flour, cornmeal and sugar in the bowl of your processor and pulse 2-3 times. Add chilled butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the chilled water through the chute, processing until the dough begins to clump up. {It should stay together when pinched with the fingertips}
  6. Turn onto a lightly floured surface, and quickly pull together to form a ball, flatten, wrap in film and chill for about 30 minutes or more if the weather is warm.
  7. Assemble
  8. Place the pastry on a large sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle.
  9. Brush about an 8-9″ circle  in the centre with the marmalade .{This will prevent the pastry from going soggy with the fruit juices}
  10. Turn the prepared fruit filling over the marmalade keeping it within the inner circle, leaving a 2-inch border.
  11. Gently fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds, using a touch of water if necessary. Place tray in freezer until the oven preheats.
  12. Preheat the oven to 200C.
  13. Before popping the galette into the oven, brush the overlapping sides of the pastry with cold milk and sprinkle turbinado sugar over it.
  14. Bake for about 30-35 minutes till the crust is golden brown and the filling is bubbly. {Tent the top if the pastry browns too fast}
  15. Remove to cooling rack, and brush the visible fruit portion with honey, and top with slivered pistachios, almonds etc.
  16. Cool for at least 30 minutes to allow the pastry to firm up before serving. {Cutting it too quickly will cause the dough to crack}. We had it cold with a drizzle of single cream.


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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 3 years ago

    A delicious tart! Totally irresistible. If I could, I’d eat it all in one go…



  • love that pic of the peeled fruits!! absolutely delish!! am a big fan of galettes..and this with the addition of kirsch and orange marmalade looks just perfect!!

  • 3 years ago

    thats exactly what I need to enjoy my share of stone fruits. will make this soon.
    between I guess you forgot to mention the amount of butter in the pastry ingredient.

    • 3 years ago

      Apologies…and thank you for noticing that. Updated now! :-)

  • 3 years ago

    this tart looks absolutely irresistible.

  • 3 years ago

    The dish looks perfect like always.

  • 3 years ago

    Aah! In love with that galette!

  • I just love the combination of milk and honey for the toppings, this is why I am hooked the image the moment i saw it, thanks for this great dish, very helpful for the coming birthday party of my daughter, btw she loves honey too.

  • Saman
    3 years ago

    I follow your blog religiously…just one question….what camera and of what configuration do u use. your photos are OUTSTANDING>…i have been meaning to buy one for a long time…but cant decide…am not a blogger but just an avid reader of food blogs.

  • How I wish we got all these stone fruits in the south! I haven’t got any perfectly rip peaches and plums this year at all! This galette is calling my name. Really need to make one soon :)

  • 3 years ago

    Amazing tart with fantastic photography !!! I wish i could taste it …

  • 3 years ago

    I’m in Deeba!!!Stone fruit season has begun!

  • 3 years ago

    Love the galette, the clicks are awesome as always!

  • 3 years ago

    I love rustic tarts Deeba look awesome like always:)

  • 3 years ago

    Looks absolutely divine and the pics are just great. Just wanted to know is cornmeal the same as makkai atta ?

    • 3 years ago

      Yes indeed Mukta … our good old makki ka aata is what I use! Thank you for stopping by.

  • 3 years ago

    At first I didn’t believe the title of the dish. The golden color of the fruit makes it almost look like yellow peppers or butternut squash. But I love peaches and it sounds delicious. And I echo the other comments about your photos. They are amazing.

    Thanks so much!

  • Born27
    3 years ago

    Wow! This tart looks way too tempting. I cant wait to make this one. Thanks for sharing the recipe and i’m looking forward on your next post.

  • 3 years ago


    Those are so mouth-watering. I’m hungry now. How many hours did it take you to finish everything? Thanks for sharing the recipe here. I might want to try to remake this at home with my kids. :)


    • 3 years ago

      Thank you Johnny, not too long actually. Did the fruit in the morning, and the rest took under an hour {thanks to the Thermomix which is a real workhorse!}

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