SMARTL Health Coaching

Plum Almond Galette

Prep Time

Total 1 hour (+ 1 hour that the dough stays in the fridge)

Prep Notes

1.Prepare the dough: mix crushed almonds, flour, sugar, salt and cinnamon. Add the butter and mix until the mixture resembles all intact. Drizzle with 3 tablespoons of ice water and mix until it all comes together. Wrap in a plastic wrap and chill in the fridge for an hour.

2. Set the oven to 190°C. Line a baking sheet with a parchment paper. Prepare the filling - beat the egg with milk in a small bowl and set aside.

3. Combine the melted butter, maple syrup, vanilla and cinnamon in a small bowl and set aside.

4. Roll the dough as thin as you can on a flowered surface (I do it directly on the parchment paper) and spread some crushed almonds on the dough, leaving a 1 cm boarder empty. Arrange the plums on almonds keeping the boarder empty. Brush the plums with maple syrup mixture. Sprinkle with some sliced almonds if you have any.

5. Fold the dough edges over, overlapping slightly. Brush the folded border with egg wash. Sprinkle the whole galette (fruit and crust) with sugar.

6. Bake the galette until the crust is golden brown and the plums are tender, 45-50 minutes. Serve warm or cool as you prefer!


8 persons



1/2 cup crushed almonds

1 cup plus 2 tbls flour (plus more for dusting)

1 tablespoon granulated cane sugar (or coconut sugar)

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

125 gr unsalted butter (cold and cut into pieces)

3 tablespoons ice water


1 egg

1 tablespoon milk (cow or any plant based)

1 tablespoon unsalted butter, melted

3 tablespoons maple syrop

2 teaspoons vanilla extract

1/4 teaspoons ground  cinnamon

1/2 cup crushed almonds (or almond flour, bread crumbs etc)

about 12-14 plums (depending on size)

1/3 cup sliced almonds

1 tablespoon granulated cane sugar (or coconut sugar)


P. Salzman