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Plum, Ginger, and Poppy Seed Galette

Scott Phillips

Yield: serves 6 to 8

Servings: Makes one 9-1/2-inch galette

A double dose of ginger—ground and candied—adds fragrant warmth to this sweet, juicy tart. Poppyseeds in the crust add a hint of crunch as well as toasty goodness.


  • 1 recipe Galette Dough, preferably the poppyseed variation
  • 2 Tbs. plus 1 tsp. unbleached all-purpose flour; more for rolling the dough
  • 1 large egg, beaten
  • 1 tsp. heavy cream or whole milk
  • 2 lb. ripe plums, sliced into 1/2-inch wedges
  • 2 tsp. fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 7 Tbs. turbinado sugar; more as needed
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • Kosher salt
  • 2 Tbs. finely chopped candied ginger
  • Vanilla ice cream, for serving (optional)

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 60
  • Sodium (mg): 65
  • Carbohydrates (g): 50
  • Fiber (g): 3
  • Sugar (g): 27
  • Protein (g): 5


  • Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  • Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a large rimmed baking sheet; remove and discard the top sheet of parchment.
  • In a small bowl, whisk the egg and cream.
  • In a large bowl, combine the plums, lemon juice, and vanilla. In a small bowl, whisk the flour, 6 Tbs. of the sugar, the ground ginger, cinnamon, and 1/8 tsp. salt. Add the candied ginger, and use your fingers to disperse it evenly. Add the dry ingredients to the plums, and gently toss to combine. (If your plums are very tart, add sugar to taste.)
  • Leaving a 2-inch border, spoon the plum mixture over the dough. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash, and sprinkle the remaining 1 Tbs. sugar all over the galette.
  • Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 45 to 55 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature with the ice cream, if using.


Rate or Review

Reviews (3 reviews)

  • HillG | 08/28/2016

    Made this for family and it was terrific.I did the crust by hand, first time and it worked very well.The vanilla and ginger with the plums was really delightful

  • DisneyBelle | 08/21/2016

    this was really pretty easy to make and made the kitchen smell wonderful while it was baking. I followed the recipe and everything baked well. We served it with vanilla ice-cream and my husband said he really enjoyed it and that it reminded him of "fall"

  • user-3008055 | 08/04/2016


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