Vegan Plum Rosemary Galette with Olive Oil Crust

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking


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.


For the Galette dough:

  • 150 g all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 60 ml extra virgin olive oil
  • 60 ml cold water


  • 2 Tbsp almond flour
  • 2 Tbsp all-purpose flour
  • 2 Tbsp cane sugar + more to sprinkle on the plums and galette border
  • about 10 rosemary leaves, finely chopped
  • about 10 plums


  1. Preheat the oven to 355° F and line a baking sheet with parchment paper.
  2. 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.
  3. After that time, put the dough on a lightly floured parchment paper and roll it out with a rolling pin to form a disk 1 cm thick.
  4. In a small mixing bowl combine the almond flour, all-purpose flour, cane sugar, and the rosemary leaves finely chopped.
  5. Spread the mixture on the base of the galette, leaving a border empty.
  6. Wash the plums, slice them and arrange them on the almond flour mixture. Sprinkle the plums and the border with cane sugar.
  7. Fold the border on the filling so as to cover it a little bit.
  8. Bake in the preheated oven for about 40 minutes.
  9. 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.

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