Roasted Italian Plum Almond Galette with Honey Drizzle

A galette keeps pastry casual—no tin required—and this one celebrates late-summer Italian plums nestled with almond. Roasted until jammy, the fruit gets a golden honey drizzle that turns each slice bakery-simple and fragrant.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 355 cal
• 5g protein
• 48g carbs
• 17g fat

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Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 1/4 cup granulated sugar
• 1/2 tsp fine salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 1 1/4 lb ripe Italian or black plums
• 1 tbsp cornstarch
• 1/2 tsp almond extract
• 1/3 cup sliced almonds
• 1 large egg
• 3 tbsp honey
• for serving vanilla ice cream or whipped cream

Instructions

1. 1In a bowl combine the flour, three tablespoons sugar, and salt. Cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
2. 2Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pinched. Pat into a disk, wrap, and chill 20 minutes.
3. 3Meanwhile, preheat the oven to 400°F. Halve and pit the plums, then cut into wedges. Toss the wedges with the remaining quarter-cup sugar, cornstarch, and almond extract until evenly coated.
4. 4On a lightly floured sheet of parchment roll the chilled dough into a rough 12-inch circle. Transfer the parchment and dough onto a baking sheet.
5. 5Pile the plum mixture in the center, leaving a 2-inch border. Fold the border up and over the fruit, pleating as you go; the center stays open.
6. 6Beat the egg with a splash of water and brush it over the exposed crust. Sprinkle sliced almonds over the crust and lightly over the fruit.
7. 7Bake until the crust is deep golden and the plum juices are bubbling thickly, 35 to 40 minutes. If the almonds brown too fast, tent loosely with foil.
8. 8Remove from the oven and immediately drizzle the hot galette with honey so it soaks into the fruit and crust.
9. 9Cool on the sheet at least 15 minutes so the juices set. Slice into wedges and serve warm with a scoop of vanilla ice cream or softly whipped cream.