Plum Galette Recipe with Black Pepper: Summer Dessert Using Fresh Plums

A galette asks very little of you and offers so much back. This plum galette, in particular, carries its weight with confidence. The filling is simple but unexpected. Brown sugar softens the tartness of the fruit, while freshly ground black pepper slips in just enough heat to wake everything up. What looks rustic on the outside turns out to be layered and balanced inside.

You’ll learn how to build that balance in your own kitchen. You’ll also understand why I started adding pepper to fruit desserts years ago, not for flair, but for depth. This recipe lands somewhere between a fruit tart and a country pie, without leaning too hard on either side. The dough is straightforward, the fruit filling does the work, and the bake finishes with crisp edges that flake just right.

This isn’t a dessert you rush. It’s one you assemble with purpose and serve without pretense.

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Fresh Plum Recipes That Highlight Summer’s Sharp Sweetness

Ripe plums can feel like a short window. One day they’re too firm, the next they collapse at the touch. But when they’re ready, you’ll know. The skin gives a little. The juice stains your cutting board. And that’s the day to bake this galette.

If you’ve looked up what to do with plums, chances are you’ve run across a sea of plum muffins and plum butter recipes. Those have their place. But a galette like this lets the fruit stay intact. You don’t mash or stew it. You let it hold shape in the oven, barely sweetened, wrapped in a flaky, golden crust that crackles as it cools.

I’ve made berry galettes, apple galettes, even one with pears and cardamom. This one holds its own. The black pepper gives it something those others don’t — restraint.

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Brown Sugar and Black Pepper: A Quiet Pairing That Works

You’ll start with 4 to 5 plums, depending on size. Slice them into wedges. Keep the skin on. It helps the slices hold their shape and adds color and structure once baked.

In a bowl, you’ll toss the plums with brown sugar, black pepper, a little cornstarch, lemon zest, and vanilla. Let this sit while you prep the dough. The sugar draws out just enough juice to form a glossy coating, but you’re not looking for syrup. You want those juices to thicken as they bake, not pool.

I’ve tested this filling with white sugar too. It felt flat. The molasses in brown sugar lifts the fruit into a warmer place, closer to late summer evenings and less like breakfast. Stick with it.

Tip: Use freshly ground black pepper — not the pre-ground dust from the back of the pantry. It makes a difference.

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Homemade Galette Dough or Pre-Made: What I Recommend

If you’ve got ten minutes and cold butter, make the dough from scratch. Flour, sugar, salt, butter, and ice water come together fast with a pastry cutter or your fingertips. Don’t overwork it. Once it holds together, shape it into a disk and rest it in the fridge. I find that thirty minutes is enough.

If your day’s been long or your kitchen is already warm, a pre-made pie crust works here too. I’ve tried both, and in my notes, the homemade version gives a flakier, richer bite. The pre-made crust can turn a little sandy once cooled, but it holds the shape well and saves time.

Whatever route you choose, roll the dough into a rough circle. Don’t fuss over the edges. This dessert rewards imperfection.

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How To Bake a Rustic Plum Galette With Golden, Crisp Edges

Once your dough is rolled and your fruit has rested, you’re ready to assemble. Preheat the oven to 400°F. Line a sheet pan with parchment. Transfer the rolled dough to the pan, then layer the plums in the center, leaving a couple inches around the border.

Fold the edges over the fruit. Let them pleat naturally. Brush the dough with a beaten egg and sprinkle coarse sugar if you like a bit of crunch.

Bake for 35 to 40 minutes. You’ll know it’s done when the crust is golden and the filling bubbles gently. The aroma will shift from buttery to caramelized fruit, with a faint warmth from the pepper. Let it cool for at least ten minutes before slicing. That wait makes the first bite cleaner, less soupy.

Note: Use a metal pan if possible. I’ve baked this on both metal and glass. The metal gives a crisper base, which helps balance the tender filling.

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Serve With Simplicity and a Soft Finish

You don’t need to dress this galette up. But if you want something extra, a spoonful of whipped cream or a small scoop of vanilla ice cream adds a nice contrast. Keep the portions modest. Let the fruit stay in focus.

This dessert pairs well with others in the same season. If you’re planning a summer spread, try serving it alongside something cold and creamy like Mango Panna Cotta or Cherry Rose Sorbet. I’ve also brought it to gatherings with Peach Cobbler Bars, and they disappeared in equal measure.

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Bake This When You Find Plums at Their Peak

Late summer offers up fruit that asks to be baked. You’ll find plums at the market, soft and speckled, looking almost too ripe to handle. That’s the moment to pull this recipe from your drawer. It’s quick enough to make in one afternoon, slow enough to feel like an act of care.

Save this post to your favorite summer desserts board so you can find it again. Leave a comment below if you make it, or if you’ve tried adding black pepper to your fruit bakes. I’d love to know how it turned out for you.

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