Galette Slice

Lemon & Lavender Plum Galette


I barely hear the dull, flat tapping of my pencil against the near-pristine pad. White blank pages glow under a window reflecting the midday’s sun, scarring my right eye with a bright blur. I try to conjure up a thought. My mind attempts to focus, to pull a coherent string of thoughts together. Nothing. Clinched around the black wooden stick, my hand guides the graphite it commands to mirror my nonsensical thoughts. Doodles begin to clutter the page, a sheet originally intended for a to do list. I blink before shifting my gaze down to the graffitied pad, my eyes stopped mid trek by a wiggling, glowing tall strand of grass hiding just through the white, dusty blinds. It’s such a mundane, uninspiring view and yet I find myself staring.

I just keep staring.

Then I come to. I rub my eyes just slightly and correct my slouch. I quickly avert my eyes from the nothingness that caught my attention, the nothingness that managed to trick me into a trance. I suppose this means I’m tired – not the bedtime sort of tired but the exhausted, overworked tired. It takes me a while to figured it out, to notice this warning light of sorts for the safety mode my mind likes to enter. I start to wander off, my mind that is, into a daydream void of any important ideas. And not just once and not just twice but over and over. My eyes lock on to some inane object and then suddenly I find myself coming to some time later.  I never know how much time has passed – probably mere seconds – or what my mind was doing in that time, if it was doing anything at all.  As these moments add up I am left with a day littered with the incessant protests of my brain striking against work, thought, productivity.

And yet, despite my over-churned mind’s plea to stop, the solution, my remedy, is a desire for more work – after twenty-six years of living in this body and with my mind I’ve learned that nothing, no matter how comfy or relaxing it may be, is rarely ever an option. I just have to find the right kind of work. Inevitably I find myself in the kitchen slaving over a hot stove, kneading a finicky dough, or whipping together some delicious concoction. The tactile tasks, attention to detail, and the precise, delicate approach to execution thrills my exhausted mind. It’s work but it’s work with an immediate purpose. It reaps instant rewards. And it’s all something that can be done while daydreaming.

Most of all it’s the tastes. The quick bite of a lip-puckering tart plum. A tiny pinch of raw sweet dough. Pressing my finger to the cutting board to snatch up a few lavender leaves and scrapes of lemon zest. These little tastes, the sneak peeks into a dish in progress, tantalize and excite me. No matter how rigid a recipe may be, the variances allowed, those delicate changes one can make in an otherwise precise recipe that can yield great flavor differences and at times an entirely new dish, are worth every small taste and bite.

That’s how I ended up with this lemon and lavender plum galette.

Galettes: Galettes are essentially freestanding pies – delicious fruit fillings wrapped up in a cookie-like crumbly pastry, all without the aid of a pie or tart dish. They are quite easy to make though you should take care not to roll the dough too thin, or to create a filling that is very moist and heavy with liquids as both can cause the galette to break, leaving you a big mess in your oven.

I like the mix of sweet and tart plums in this galette. If you prefer one over the other, you can use all of that variety instead of both – though beware a tart with all tart plums will be very tart as there is little sugar in this recipe. Be sure you have at least 1 pound 12 ounces plums in total though. You can also use whatever short dough or galette dough you prefer though I definitely suggest trying the sweet vanilla oat dough below as it pairs wonderful with the tartness and sweetness of the plums. The lemon and lavender add wonderful floral notes that work perfectly with the strong plums and the earthy dough.


Lemon & Lavender Plum Galette a

y 1, 12″ galette
d Easy

t 3 hours

Dough: 1 hour
Prep: 20 minutes
Chilling: 30 minutes
Bake:  50 minutes

o Tools:

Paring knife
Rolling pin
Insulated flat baking sheet, lined with parchment paper

i Ingredients:

1 1/2 pounds Sweet Vanilla Oat Dough (recipe below)
1 pound sugar plums (or another sweet plum)
12 ounces black plums (or another tart plum)
1/4 ounce oat flour
1/4 ounce flour
1/2 ounce sugar
1/2 teaspoon lavender leaves, finely chopped
1 teaspoon lemon zest
1/2 teaspoon salt

egg wash (1 egg, lightly beaten)

n Instructions:

1. Cut the plums in half and remove the pits. Slice each half into 1/8″ slices, keeping the plum halves intact. Set the sliced plums aside.

2. On a lightly floured surface, roll out the dough to a large circle with a diameter of about 16 inches and about 1/4 an inch thick. Place the dough disk on a parchment-lined insulated baking sheet.

3. Sprinkle the oat flour, flour and sugar on top of the dough, leaving two inches around the edge bare.

4. Arrange the sliced plums on to the dusted dough, again leaving two inches of dough around the outside bare. When arranging the plums on the dough, fan the slices so each are overlapping each other. Arrange the fanned out plums in any pattern you wish.

5. Sprinkle the lavender, lemon zest and salt over the arranged plum slices.

6. Fold the excess dough up and over the plums, overlapping and folding the dough over itself every few inches to keep the dough form breaking, and to allow it to make a circle. Be sure the dough hasn’t cracked or pulled away form the dough on the bottom.

7. Refrigerate the prepared galette for 30 minutes to let the dough harden. Preheat the oven to 375°F.

8. Remove from the refrigerator and brush the dough with the egg wash.

9. Bake for 45 to 50 minutes until the crust is golden brown and the filling is bubbling.

10. Remove from the oven and let cool.

r Serve warm. Store in an airtight container at room temperature.
a Feel free to mix and match your favorite firm short doughs and fruits.

Galette Dough: This galette dough is a cross between a pie dough and a short dough (a cookie-like dough used in tarts and baked goods that are freestanding) with a slightly higher flour content and lower sugar content to allow it to bake freestanding without the aid of a mould. This dough uses oat flour to give it an earthy, oaty flavor and texture, balancing the intensely tart and sweet plums.


Sweet Vanilla Oat Dough nst

y 1 1/2 pounds dough
d Easy

t 1 hour

Prep: 10 minutes
Chilling:  1 hour

o Tools:

Food processor
Parchment paper

i Ingredients:

6 ounces oat flour
6 ounces all-purpose flour
1 ounce sugar
1 teaspoon salt
8 ounces unsalted butter, cold and roughly chopped
1 teaspoon vanilla
1/4 cup ice water

n Instructions:

1. Place the flours, sugar and salt in the bowl of a food processor. Pulse a few times to mix thoroughly.

2. Add the cold, chopped butter to the food processor. Pulse a few times until the butter is about the size of grape nuts and the mixture resembles cornmeal.

3. Add the vanilla and water. Pulse until the mixture comes together and a dough is just formed. Be careful not to over mix the dough.

4. Pour the dough out onto parchment paper. Knead together lightly if needed. Form the dough into a disk and wrap completely in parchment paper.

5. Refrigerate the dough for at least an hour to give the dough time to rest and to make it easier to work with and roll out.

6. Remove the dough from the refrigerator just before rolling out.

r Store in a refrigerator up to a day, or in the freezer up to a month.
n Avoid adjusting the recipe.
s This recipe calls for a food processor though the dough can be made by hand as well.
t Pay attention to the temperature while assembling this recipe. It is best to keep the butter and dough as cold as possible while working with it.


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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.


  • Brian @ A Thought For Food

    You, my friend, are fantastic. I love how the photos are in black and white… it really allows your beautiful writing to add the missing color. Great post and a wonderful recipe.

  • Gary

    I’m super jealous of your sugar plum stash. Haven’t seen them in years. Baked, they’re even sweeter. Everyone should know about galettes. They’re too easy and fun not to create. This sounds like a winner.

  • Shaina

    The plums are gorgeous. I’ve been having a hard time with inspiration lately, as I just haven’t had enough time to sit in the stillness. Love this post.

  • shelly (cookies and cups)

    Gorgeous and inspired. I haven’t ever made a galette…but you described the crust as a cookie-like crumbly pastry and I suddenly NEED one. Like today.

  • Jeanette

    Another beautifully written post – like poetry Russell! And I love the black and white photos of your plum galette. The plum spirals are perfect!

  • Juls @ Juls' Kitchen

    It’s incredible, I could have written this post myself, yet not so amazingly written!
    Brian is right, your writing adds the missing colours, the smell, the flavours…
    I often find myself so tired, but my only wish is to bake something, or stir a risotto.
    My mind can rest and my hands are happy to work to cook up a tasty meal!
    I’ve used lavender with peaches, never with plums, but it sounds fantastic.

  • JulieD

    I absolutely love lavender. Love this, Russell!

  • Laura (Tutti Dolci)

    I love a galette, yours sounds and looks inspired. Beautiful presentation!

  • Eileen

    Makers just have to make things, right? :) This galette looks wonderful!

  • Erika

    Such a beautifully written post and your photos are amazing. I must try your Sweet Vanilla Oat Dough it sounds outstanding.

  • Alison @ Ingredients, Inc.

    Love this! Lemon and lavender, oh my!

  • Katrina @ Warm Vanilla Sugar

    Your writing always has me floored – simply beautiful! This galette is so tasty looking, and after you described it, I know it is a MUST bake!

  • Carolyn

    Sigh. Simply gorgeous. If I could find a way to make pastry dough low carb and gluten free…well, I’d be rich!

  • Franklin

    Russell, This looks rustic and delicious! Thank you. Try to make lemon lavender doughnuts.

  • Rachel

    I love love love your writing style. You are officially bookmarked in my browser. Also, the food looks spectacular. I would love to get into making more galettes and tarts. Any color pics?

  • Reem | Simply Reem

    You are a true artist… Really sometime we don’t need any colors to show beauty!!!
    These pictures are one of the Most beautiful pictures I have ever seen…
    Totally Pinned!!

  • thelittleloaf

    I’m not normally a fan of b&w food photos but you’ve managed to change my mind with these – gorgeous.

  • Jennifer @ Delicieux

    You really have a gift with words, Russell. So beautiful, and your photos are stunning. And your plum galette looks divine. I can’t wait for plum season here.

  • TidyMom

    Beautiful post! and once again, stunning pictures Russell. I love plumbs, but have never cooked with them.

  • Kiersten @ Oh My Veggies

    My lavender is taking over the garden; I had no idea you could use the leaves of it too. I’m definitely going to try that! Gorgeous photos too.

  • Jen @ Savory Simple

    This sounds just lovely!

  • Stephanie

    I’ve never wanted a Lemon Lavender Plum Galette so badly in my life.

  • Sommer@ASpicyPerspective

    Lovely, lovely shots and flavor profile. This is a must before the summer stone fruit is gone!

  • Amanda

    Absolutely gorgeous, Russell!

  • Lisa | With Style and Grace

    What a beautiful flavor combination and of course, presentation!

  • Linda

    Oh my goodness, what a gorgeous galette. I made one recently and it came out seven-sided… very unattractive for photos. Your photos, on the other hand, came out beautifully! Love the monochrome colors.

  • Kiran @

    Mesmerizing story-telling, beautiful b&w photography and I bet the galette is just as delicious :)

  • Beth {local milk}

    I love the b&w experiment. After only a handful of months really, really studying food photography I already find myself a little frustrated by homogenization & wondering what to do with my work, where to go, you know? I love that you did something different. And I like stone fruits with lavender. And crust. Hell yeah, crust.

    • Russell

      If you find the answer to that question let me know! I’ve been feeling a bit stuck and in a rut with food photography lately – one reason why I went B&W here.

  • Riley

    This looks so yummy! I’m loving these plum recipes, and I can’t wait to try this one. I’m especially excited about that crust, it looks great!

  • christina @ ovenadventures

    very cool pics. seeing a post without color really makes you notice different textures. love.

  • Kankana

    Always admire your poetic view! I love black and white photos even when it’s food.

  • Sylvie @ Gourmande in the Kitchen

    There’s nothing better than daydreaming while putzing around the kitchen, that’s the best way to relax.

  • Ken┃hungry rabbit

    I love the serenity of this post. Strangely, I can picture all the colors of this beautiful galette.

  • thyme (Sarah)

    I love galettes. I love making sweet as well as savory ones. What a wonderful story to go along with it….one that resonates with so many of you like to daydream our afternoons away in the kitchen. That oat crust sounds nice and hearty…I am liking these heartier dough so much more than white flour crusts lately.

  • Raymund

    Wow the photos are really good, I never thought that black and white pictures would make food appetizing as that

  • Amy @ fragrantvanillacake

    This sounds wonderful! I am always pairing lavender with fruit, but I have yet to try it with plums. This is so beautiful and I imagine delicious :)!

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