Puff pastry is one of the miracles of butter. The dough goes from razor thin to blistered, flaky, and, well, gloriously puffed in the oven, thanks to the pockets of butter that release steam to create that crisp, shattering architecture. And baking with puff pastry lets me pretend, at least a little, that I’m an expert patissiere.
But without too much work, please. True puff pastry does take some effort, more technique and even more waiting time. Luckily, the shortcut “quick puff” method–which is very easy and very fast–yields excellent results. (Maybe it’s cheating to use a food processor, but I won’t tell if you won’t). Many variations of quick puff are out there; I use Nick Malgieri’s version (described here) and always make extra for the freezer. You can find raw puff pastry in the freezer case, and while some brands are very good, quality can very. That’s the best part about making your own puff though (besides being much more economical): you know your pastry is made with pure butter, rather than trans-fat or its only slightly less undesirable cousins. 
Here’s a lovely fall dessert, made with Italian prune plums (though you could use any plums, or indeed any fruit). Prune plums are oblong rather than round, and almost a blackish purple. While they don’t taste much different than other plums raw, somehow through the alchemy of heat they become jam like and rich with spicy aromatics–perfect for cooling nights. Toss them with a bit of lemon zest and sugar and arrange prettily across your pastry dough, and fold the edges over. You needn’t be too fussy though. Because it’s a galette, shaggy edges are to be desired rather than shunned, as they lend a rustic look to your final masterpiece.
Italian Prune Plum Galette
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Italian Prune Plum Galette is a rustic autumn dessert featuring jam-like plums encased in flaky, buttery puff pastry.
Ingredients
- 3/4 to 1 lb (350-450g) Italian Prune Plums
- 5 tbsp (75 ml) sugar
- Zest of one lemon
- 10 oz puff pastry (about 285 grams), defrosted overnight in the fridge
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry dough into a rectangle roughly 14 by 12 inches (35 x 30cm, or about the size of a cookie sheet).
- Gently lift the rolled dough onto a cookie sheet and refrigerate while preparing the fruit.
- Halve and pit the Italian prune plums. Toss them with sugar and lemon zest until evenly coated.
- Arrange the plums on the pastry, leaving a 2-inch border around the edges.
- Fold the edges of the pastry over the fruit, pleating as necessary to create a rustic look.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the fruit is bubbly and jam-like.
- Allow the galette to cool slightly before serving.
Notes
- Firm fruit retains its shape best and emerges beautifully from the oven.
- This is more of a method than a strict recipe: if you don’t have Italian Prune Plums, use any other plums you have available.
- Homemade puff pastry is more economical and ensures pure butter is used.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 20
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- Shiso Meyer Lemon Tart
- Crème Brûlée: How to Make it at Home
Frequently Asked Questions
What are Italian prune plums and can I use other fruit?
Italian prune plums are small, oval, deep-purple plums with firm, dry flesh — which the notes say retains its shape best and emerges beautifully from the oven. The notes explicitly say this is more of a method than a strict recipe: any other plums or indeed any fruit will work, making it highly adaptable.
Should I use store-bought or homemade puff pastry?
The article recommends making your own using the quick-puff method (the author uses Nick Malgieri’s version) because homemade ensures pure butter — no trans fats or substitutes — and is more economical than many store-bought brands. The notes echo this. That said, the article acknowledges that some store-bought frozen puff pastry brands are very good if you defrost overnight in the fridge.
Why does the rolled-out pastry need to go back in the refrigerator before adding the fruit?
Step 3 says to lift the rolled dough onto a cookie sheet and refrigerate it while preparing the fruit. Keeping the puff pastry cold before baking preserves the butter layers that create its characteristic flaky, shattering texture when it hits the 400°F (200°C) oven.
