Enjoy the delicious flavours of summer with this easy vegan plum galette recipe, perfect for showcasing fresh, seasonal summer fruits like ripe plums and figs. This rustic summer fruit dessert features a flaky, buttery pastry made with vegan butter — though you can substitute regular butter if you prefer. Ideal for vegan baking enthusiasts and fruit lovers alike, this galette combines juicy stone fruits with a sweet maple-rosemary glaze for a dessert that’s both simple and impressive. Whether you’re searching for the best seasonal fruit recipe or a delightful way to enjoy late-summer produce, this plum and fig galette is sure to become a favourite.
Number of servings: 3-4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
For the crust
Plain flour: 200g
Caster sugar: 1 tbsp
Sea salt: ¼ tsp
Cold Vegan butter: 100g (Can be substituted with normal butter)
Vanilla extract: ½ tsp
Ice-cold water: 2–4 tbsp (To adjust the wetness of the dough)
For the filling
Plums: 4, thickly sliced
Figs: 4–5. quartered
Maple syrup: 2 tbsp
Orange zest: Zest of ½ orange (optional)
Hazelnuts: 40g, toasted and chopped
Rosemary maple syrup:
Maple syrup: 60ml
Fresh rosemary: 2 sprig
Sea salt (a tiny pinch): to taste
Method
First, dice the chilled butter into small cubes and transfer them into a mixing bowl. To this, add the flour, sugar, salt and vanilla extract. Using your hands, gently rub the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough. You may need to add a bit of water if it's too crumbly.
Next, transfer the mixture onto a clean chopping board. Squeeze the mixture together until a dough begins to form, but avoid kneading it as this can toughen the pastry. Use a scraper to gather any remaining dough from the board.
Wrap the dough tightly in clingfilm and place it in the fridge to rest for at least one hour. This chilling period is essential for achieving a tender, flaky pastry.
Meanwhile, prepare the fruit filling. Remove the pits from the plums and cut them into thick slices. Place the plum slices into a saucepan and add two tablespoons of maple syrup.
Bring the mixture to a gentle boil, then reduce the heat and simmer for approximately ten minutes, or until the mixture thickens slightly. You can add spices to the filling if you like; cardamom or cinnamon work particularly well with the fruit.
Preheat your oven to 180°C on the fan setting, or 200°C if using a conventional oven. Chop the figs into quarters and set aside.
When the dough has rested sufficiently, dust some flour onto baking parchment and the surface of the dough. Roll out the pastry to a thickness of about 0.5 centimetres. Carefully transfer the rolled pastry onto a cast iron frying pan. We used the Season Cast Iron Frying Pan 25cm in this recipe.
Arrange the cooked plum filling in the centre of the pastry, leaving a margin around the edges to allow for folding. Place the quartered figs on top of the plums. Fold the edges of the pastry towards the centre, creating a rustic galette shape.
Bake the galette for 25 to 30 minutes, or until the pastry is golden and cooked through.
To finish, prepare the rosemary syrup by combining maple syrup and rosemary leaves in a saucepan. Simmer gently for 20 minutes to allow the flavours to infuse. Once the syrup is ready, brush it over the edges of the baked galette, then return the galette to the oven and bake for a final 5 minutes.
Sprinkle toasted hazelnuts on top. Serve your delicious fruit galette warm or at room temperature.
