Tomato & Plum Galette with Black Pepper-Parmesan Crust

July 29, 2015
3 Ratings
Photo by Elizabeth Stark
  • Prep time 25 minutes
  • Cook time 35 minutes
  • Serves 8
Author Notes

Give plums the savory treatment with this summery tomato-plum galette made with a flaky black pepper and Parmesan crust. —Elizabeth Stark

What You'll Need
  • For the crust:
  • 1 1/4 cups unbleached all-purpose flour
  • 2 tablespoons finely grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, cold
  • 2 tablespoons sour cream, cold
  • 5 tablespoons ice water, plus more as needed
  • For the filling:
  • 3 cups small heirloom tomatoes (I used a mix of cherry, grape, and plum varieties)
  • 1 dash sea salt
  • 3 medium black plums
  • 1/4 cup finely grated Parmesan, divided
  • 1 egg, lightly beaten
  • 1 dash ground black pepper
  • 1 tablespoon torn tarragon leaves
  1. In a large mixing bowl, combine the flour, Parmesan, black pepper, and sea salt. Grate in the butter, then mix it into flour with your fingertips.
  2. In a small bowl, combine sour cream and ice water. Drizzle over flour mixture, using a Silicone spatula to fold in the liquid. Turn out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill in refrigerator for 30 minutes (or an hour or more if it's a hot, humid day).
  3. Preheat oven to 425° F. Set out a rimmed baking sheet.
  4. Core and cut tomatoes into 1/4-inch slices. Use your fingertips to scoop out all the seeds you can, then line a plate with paper towels, scatter the tomato slices over top, and sprinkle with sea salt. Cut plums into 1/4-inch slices.
  5. On a lightly floured sheet of parchment, roll dough into a rough 14-inch circle. Brush any excess dough or flour from the parchment, reserving leftover dough. Scatter 2 tablespoons Parmesan in a 12-inch circle in the center of the dough circle. Next, arrange a band of tomatoes around this 12-inch circle. Working inwards, alternate circles of plums and tomatoes, tucking each layer against the other so they stand up at a diagonal. Working quickly, fold up the sides of galette, pressing along each seam. If needed, use any excess dough to patch holes. Lightly brush edges with the egg and sprinkle with a generous pinch each sea salt and pepper.
  6. Carefully lift parchment, galette and all, onto a rimmed baking sheet. Trim parchment as needed. Bake at 425° F for 10 minutes. Pull galette out of oven, sprinkle with remaining Parmesan, rotate pan, and slide back into oven. Lower heat to 375° F and bake until galette is a rich golden brown, 20 to 25 minutes more.
  7. Cool for 15 to 20 minutes, scatter tarragon leaves over the top, and then serve warm.

See what other Food52ers are saying.

  • Sydney Taylor
    Sydney Taylor
  • ifjuly
  • Stephanie Yellin Long
    Stephanie Yellin Long
  • Elizabeth Stark
    Elizabeth Stark
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

4 Reviews

Sydney T. April 25, 2017
THIS RECIPE IS SO GOOD. The pie crust is seriously on point, buttery, flaky, and no soggy bottom. Hits all the check points. Plums and tomatoes are a fabulous combo, slight sweetness and perfectly seasoned. Make sure you dry your tomatoes really good!! But def make this. So worth it.
ifjuly August 27, 2015
F52 is consistently a place where I'll see a recipe post and actually get shivers of anticipation, almost a little...x-rated feeling, ha. Can't wait to make this; plum galettes were quite a thing in our house this summer but plum AND tomato? Oh yeah!
Stephanie Y. August 17, 2015
I made a variation of this over the weekend -- omitted the plums and substituted ricotta for sour cream and basil for tarragon -- absolutely delicious and my family devoured it! Thanks for the inspiration to try something new with our bounty of garden tomatoes.
Elizabeth S. August 17, 2015
Hi Stephanie,
Yum! Love the idea of using ricotta instead! Sounds like a lovely way to enjoy the season's finest. thanks for sharing your experience!