Ellie's Sugar Plum Galette

Ellie's Sugar Plum Galette

This week at our "Extras Table" we had special organic sugar plums from South Carolina which were delicious! We hope to have them again next week, but the great thing about a galette is you can adapt it and use almost any fruit you have on hand so if we have rhubarb, or peaches, you can use those too! 

This gorgeous galette was made by Ellie Engel, most famously known for running our Chef Brian's instagram (and being his amazing daughter), but also a long time helper in the Moss basement, filing papers and discussing design ideas.


For the crust:

  • 1  1/4 c AP flour
  • 1 tbs sugar
  • 1/4 tsp salt
  • 1 stick butter, cut into 1/2" cubes
  • 1 large egg yolk
  • 1/4 cup ice water


  • 2 heaping cups of sugar plums (from the moss cafe farm box add ons:) 
  • 1 tbs cornstarch
  • 1 tsp fresh lemon juice
  • 1/4 cup sugar-plus more for sprinkling 
  • 2 tbs milk for brushing



Combine flour, sugar, and salt in a large mixing bowl. Scatter butter over flour and break up butter with fingers until it resembles a course meal (there should still be small pieces of butter left) In a small bowl, whisk together egg yolk and water. Pour liquid over flour mixture and work it with a fork or your fingertips until the dough just holds together. Chill for at least 1 hour.

Preheat oven to 375°. Toss plums, cornstarch, lemon juice, and ¼ cup sugar in a large bowl. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound plums in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is golden brown and filling is bubbling, roughly 40  minutes. Let cool before serving.