Vegan Plum Rosemary Galette with Olive Oil Crust. A tender crust and juicy plums with a layer of almond rosemary frangipane in between. Soak up the last bit of Summer and Summer fruits with this delicious vegan dessert. Serve it slightly warm with a dollop of ice/nice cream for maximum pleasure.
Song of the day: Glorious - Ella Henderson
Vegan Plum Rosemary Galette with Olive Oil Crust is one of those desserts that lays in between the warm, sunny, Summer days and the short, moody, Autumn days. Plums, almond, rosemary and olive oil are the main characters and play together to bring you a galette that is delectably aromatic, and not too sweet.
Seasonal Fruits for Seasonal Desserts
Desserts that highlight seasonal fruit are by far my favorite.
It seems weird this year not to have plums from my in-laws' garden. After we sold the house, in the Spring, we've been deprived of their beautiful, abundant, vegetables, plums, apples, and Concord grapes. They had two plum trees, one always more prolific than the other. However, between the two of them, we would have plums for weeks, to eat fresh and also to make jam and desserts.
That is to say, we had to rely on our local farmers' market to get plums, and, in the specific, to our favorite fruit and vegetable stand, Steve & Dan's Fresh BC Fruit.
The profound rich purple color of the plums enticed us on our trip, last Thursday, to the 124 Grand Market. We love going there, especially on a warm sunny day. We shop, and eventually, we have a bite to eat at one of the food trucks while listening to local musicians on the stage. More often than not, we greet and chat with regular people we see every Thursday. What's not to love?
Step One: Make the dough. I use a food processor. I add the flour, sugar, salt, and olive oil and pulse to mix. After, I add the cold water, a little at a time, pulsing until the dough just comes together.
I pour the dough onto a floured surface and work it into a ball. Then I wrap it in plastic and set it in the fridge to rest for half an hour.
Step Two: Roll the dough. I roll it onto a lightly floured piece of parchment paper so from there it can go straight to the baking sheet.
After that, in a small bowl, I mix the almond flour, the all-purpose flour, the sugar, and the finely chopped rosemary.
Step Three: Make the galette. I spread the almond flour mixture on the crust, leaving a border empty. Then, I arrange the plum slices over the almond flour/rosemary mixture and fold the edges in. Finally, I sprinkle cane sugar on top of the plums and on the border before placing the baking sheet on the middle shelf of the preheated oven.
Step Four: Let it cool. I take it out of the oven after 40 minutes. The border looks golden and crisp, the plums softened and shiny. There is some juice coming out of a crease in the fold. But is it not what all galettes do? I place the baking sheet on a rack and let it cool, anticipating the moment we can slice it and eat it.
I love the look of this galette. I love all the galettes. Even with the leakage. The color of the plums is amazing. Deep red and glossy. The crust, too, seems perfect. Glorious, I might say.
This Vegan Plum Rosemary Galette has a crust made with olive oil, the item that is always present in our pantry. We have backups of the backups so to never run out, lol. It is fragrant, with the olive oil, almonds, and rosemary providing a heavenly scent. It's uncomplicated and fuss-free. It showcases beautiful plums, sweet and tangy, and its color is a pleasure to the eye.
Time to eat it!
What's a galette (or pie for that matters) without ice cream? Go with a nice cream if you want to keep it vegan. We went with our usual vanilla bean ice cream which complements the galette beautifully.
The different flavors and textures play on our tongue in harmony as we try a forkful. The light, fragrant crust melts in our mouth leaving room to the zesty/sweet plums to shine. The rosemary and almond flour com through subtly in the backdrop and finally the vanilla bean ice cream, and we feel enveloped in a warm embrace.
Song of the day: Glorious - Ella Henderson
The beautiful plates are from Birgit Raynard-Pettit, a local pottery artist. She made the set of three plates especially for us. Thank you!Print
For the Galette dough
- 150 g (1 cup) all-purpose flour
- 2 Tbsp granulated sugar
- ¼ tsp fine sea salt
- 60 ml (¼ cup) extra virgin olive oil
- 50-60 ml (¼ cup) cold water, you might not use it all
- 2 Tbsp almond flour
- ½ Tbsp all-purpose flour
- 1 ½ Tbsp cane sugar + more to sprinkle on the plums and galette border
- about 10 rosemary leaves, finely chopped
- about 10 plums
- In a mixing bowl or food processor, add flour, sugar, salt, and extra virgin olive oil. Start mixing, then add the cold water a bit at a time. Work -or pulse- the dough fast until it forms a ball. Wrap the ball in plastic and refrigerate for half an hour.
- Preheat the oven to 350° F.
- After that time, put the dough on a lightly floured parchment paper, dust flour on top, and roll it out with a rolling pin to form a disk about 12 inches round and ⅛ inch thick.
- In a small mixing bowl combine the almond flour, all-purpose flour, cane sugar, and the rosemary leaves finely chopped.
- Spread the mixture on the base of the galette, leaving a border empty.
- Wash the plums, slice them and arrange them on the almond flour mixture. Sprinkle the plums with cane sugar.
- Fold the border on the filling so as to cover it a little bit. Sprinkle sugar on the border.
- Bake in the preheated oven for about 30-40 minutes.
- Let cool on a rack, then slice and enjoy.
You can serve it plain or with ice/nice cream, slightly warm.
It keeps for a couple of days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
Keywords: galette, rosemary, plums, almond flour, vegan, summer, homemade, olive oil, dessert
I love baking and kneading dough because it takes me to a happy place in my soul.