Damson Plum & Poppyseed Galette



For the pastry (Pâte Brisée):

*pastry recipe makes 2 galettes

2 1/2 cups (or 625g) all-purpose flour
a pinch of salt
1 tablespoon sugar
1 cup (250g) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup  (or 60-125 mL) very cold water

a piece of parchment/baking paper

1 beaten egg for glaze

some raw sugar for glaze

  1. In the bowl combine flour and salt.
  2. Add pieces of butter and mix quickly with your fingers until mixture resembles coarse crumbs. (You don’t want to overmix/warm the butter too much)
  3. Pour in a little water at a time, just until dough holds together without being wet or sticky.
  4. Once dough holds together enough to form a ball, divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks and wrap it in plastic.
  5. Refrigerate at least 1 hour or overnight before using


For the topping:

10-15 damson plums (depending on their size), pitted and sliced into 1/6th

about ¾ cup (180 g) ground poppyseed

¼ cup (60g) sugar (may vary according to taste)

¼ cup (60mL)  milk (also may vary)

  1. Combine poppyseed and sugar in a saucepan, and over low/medium heat on the stovetop stir as you pour in milk.
  2. The consistency should be of a thin porridge or paste, so adjust amounts of milk if needed.
  3. Also note that you should adjust amounts of sugar to taste as well, as you don’t want it to  be overbearingly sweet. The taste of the poppyseed should be prevalent.
  4. Let the mixture heat up and thicken and turn the heat down to very low and cover until needed.

For the crumble:

1/3 cup (80g) coarse flour

1/3 cup (80g) coarse sugar

1/4 cup (60g) chilled, unsalted butter

1. Mix all ingredients in a bowl with fingers until you have pea-sized clumps. If mixture is too dry, add a little butter, if it is too sticky, add sugar and flour.


To assemble:

  1. Preheat your oven to 375 Fahrenheit (190 Celsius)
  2. Roll out galette dough on a well-floured surface to about ½ cm thickness. (it should be quite thin but sturdy enough to transfer to a sheet and not tear)
  3. Transfer to a parchment lined baking sheet
  4. Chill sheet in refrigerator until dough firms slightly, about 30 minutes.
  5. Spread poppyseed mixture in consistent layer- leaving at least a 5cm dough border bare
  6. Arrange sliced plums evenly on top and sprinkle with crumble.
  7. Lift the edges of the dough border and fold it down overlapping the outermost edges of the fruit. Brush folded border with egg glaze; sprinkle with raw sugar.
  8. Place baking sheet with galette in the oven and bake until crust is golden brown and fruit filling is bubbling at the edges (about 50 min- 1hour). If dough is getting too brown too fast, simply cover with aluminium foil.