Plum and Créme Fraiche Galette
Plum and Créme Fraiche Galette is a medium Swedish recipe that serves 6. 250 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 40 min | Cook: 30 min | Total: 1 hr 25 min
Cost: $10.26 total, $1.71 per serving
Ingredients
- 8 pieces Plums (Ripe but firm, pitted and quartered)
- 1 cup Crème Fraîche (Full‑fat, at room temperature)
- 1/2 cup Granulated Sugar (For the custard filling)
- 2 tablespoons Granulated Sugar (For sprinkling on the crust)
- 1 teaspoon Vanilla Extract (Can substitute vanilla sugar or vanilla paste)
- 1/4 teaspoon Salt (Fine sea salt)
- 2 tablespoons Cornstarch (For thickening the custard)
- 2 large Egg Yolks (Room temperature)
- 1 large Egg (Beaten, for egg wash)
- 1 1/4 cups All-Purpose Flour (For pastry dough, plus extra for dusting)
- 1/2 cup Unsalted Butter (Cold, cut into cubes)
- 3 tablespoons Ice Water (Very cold, to bring dough together)
Instructions
Prepare the Plums
Wash the plums, cut them in half, remove the pits, then cut each half into quarters. Set the plum quarters aside on a plate.
Time: PT10M
Make the Crème Fraîche Custard
In a mixing bowl combine the crème fraîche, 1/2 cup sugar, vanilla extract, a pinch of salt, cornstarch, and the two egg yolks. Whisk with a tiny whisk until smooth and slightly thickened.
Time: PT5M
Prepare the Pie Dough
In a large bowl combine the flour and cold butter cubes. Using fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing just until the dough comes together. Form into a disc, wrap in plastic, and chill for at least 15 minutes.
Time: PT15M
Roll Out the Dough
On a lightly floured surface, roll the chilled dough into a roughly 12‑inch rectangle, aiming for an even thickness of about 1/8 inch. Transfer the rolled dough onto a sheet of parchment paper.
Time: PT5M
Assemble the Galette
Arrange the plum quarters in a tight, overlapping pattern on the dough, leaving a 2‑inch border. Spoon the crème fraîche custard over the fruit, spreading gently. Brush the exposed dough border with beaten egg and sprinkle the 2 Tbsp sugar over the edge.
Time: PT5M
Bake the Galette
Preheat the oven to 190°C (375°F). Slide the parchment‑wrapped galette onto a baking sheet and bake for 30 minutes, or until the crust is golden brown and the custard is puffed and set.
Time: PT30M
Temperature: 190°C
Cool and Serve
Remove the galette from the oven and transfer to a cooling rack. Let it cool for 5‑10 minutes before slicing. Serve warm, optionally topped with a dollop of whipped crème fraîche or vanilla ice cream.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Plums: apricots, peaches, cherries, berries
- Instead of Crème Fraîche: sour cream, full‑fat Greek yogurt
- Instead of Granulated Sugar: coconut sugar, caster sugar
- Instead of Granulated Sugar: turbinado sugar, brown sugar
- Instead of Vanilla Extract: vanilla sugar, vanilla bean paste
- Instead of Cornstarch: flour, arrowroot powder
- Instead of Egg Yolks: egg substitute (for custard)
- Instead of Egg: milk wash, cream wash
- Instead of All-Purpose Flour: bread flour, cake flour
- Instead of Unsalted Butter: cold margarine, vegetable shortening
Equipment Needed
- Mixing Bowl
- Tiny Whisk
- Rolling Pin
- Pastry Brush
- Parchment Paper
- Baking Sheet
- Ruler or Straight Edge (optional)
- Oven
- Cooling Rack (optional)
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Keep the pastry dough cold throughout handling.
- Whisk the custard just until smooth; over‑mixing can cause curdling.
- Brush the crust with egg wash and sprinkle sugar for a glossy, crackly finish.
- Arrange the plum quarters tightly so they don’t spread too far during baking.
Chef Tips from the Video
- For extra flavor, add a pinch of ground cinnamon or a splash of almond extract to the custard.
- Brush the crust with melted butter instead of egg for a richer color if you prefer.
- Serve with a spoonful of lightly sweetened whipped crème fraîche for a luxurious finish.
Troubleshooting
Crust is soggy after baking.
Make sure the dough is well chilled before rolling and bake on a pre‑heated oven. Sprinkle a thin layer of flour on the dough before adding the fruit to absorb excess juice.
Custard cracks or curdles.
Do not over‑whisk the egg yolk mixture and bake at the recommended temperature. If the custard looks too thin, add an extra teaspoon of cornstarch.
Plums release too much liquid and the galette becomes watery.
Toss the plum quarters with a tablespoon of sugar and a pinch of cornstarch before arranging them on the dough.
Storage
Refrigerator: Cover tightly with plastic wrap; lasts 2‑3 days.
Freezer: Not recommended – pastry may become soggy after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; beyond that, refrigerate.
Make-Ahead Tips
- Prepare the pastry dough a day ahead and keep it wrapped in the fridge.
- The custard can be whisked together and refrigerated for up to 12 hours; give it a quick stir before using.
- Assemble the galette and refrigerate (unbaked) for up to 2 hours; add the egg wash and sugar just before baking.
Frequently Asked Questions
What is the cultural significance and history of the plum and crème fraîche galette in Swedish cuisine?
While the galette originates from French rustic baking, Swedish home bakers have embraced it as a flexible, seasonal dessert. In Sweden it is often made with locally available stone fruits like plums and served with dairy products such as crème fraîche, reflecting the country’s love for simple, seasonal sweets.
What traditional regional variations of fruit galettes exist in Swedish cuisine?
Swedish bakers commonly swap plums for apples, pears, or berries. In the north, cloudberries are a favorite, while in the south, apricots and cherries are used. Some versions add a splash of lingonberry jam or a sprinkle of cardamom for a Nordic twist.
How is a plum and crème fraîche galette traditionally served in Sweden?
It is usually served warm, sliced and dusted with powdered sugar, often accompanied by a dollop of lightly sweetened whipped crème fraîche or a scoop of vanilla ice cream. It can be enjoyed as a dessert after a hearty meal or as a sweet snack with coffee.
On what occasions or celebrations is a fruit galette like this plum and crème fraîche version traditionally enjoyed in Swedish culture?
Fruit galettes are popular during the late summer and early autumn harvest when plums are in season. They appear at family gatherings, fika (coffee break) gatherings, and sometimes at midsummer celebrations as a light, fruit‑forward dessert.
What makes the plum and crème fraîche galette special or unique in Swedish dessert tradition?
The combination of buttery, flaky pastry with a tangy crème fraîche custard and juicy plums creates a balance of sweet, tart, and creamy flavors that is less common in traditional Swedish pastries, which often rely on almond or cardamom flavors.
What are the authentic traditional ingredients for a Swedish plum galette versus acceptable substitutes?
Authentic ingredients include cold butter, all‑purpose flour, plums, crème fraîche, sugar, egg yolks, and a touch of vanilla. Substitutes can be sour cream for crème fraîche, margarine for butter, and vanilla extract instead of vanilla sugar, all of which still yield a tasty result.
What other Swedish dishes pair well with a plum and crème fraîche galette?
A light Swedish coffee, a glass of chilled Riesling, or a serving of warm lingonberry sauce complement the galette. For a fuller meal, serve it alongside a simple vanilla custard or a scoop of homemade vanilla ice cream.
What are the most common mistakes to avoid when making the plum and crème fraîche galette?
Common mistakes include letting the dough become warm before baking, over‑mixing the custard, and spacing the plum quarters too far apart, which leads to a dry filling. Keeping the dough cold, whisking the custard just until smooth, and arranging the fruit tightly prevent these issues.
How do I know when the plum and crème fraîche galette is done baking?
The crust should be golden‑brown and crisp, the custard should be puffed and set (no liquid wobbling), and the plums should be soft but not mushy. A gentle tap on the edge of the crust will sound hollow, indicating doneness.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home baking with a Scandinavian flair, sharing recipes from her Swedish baking book, seasonal fruit desserts, and practical tips for creating beautiful, relaxed pastries in a small kitchen.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other Scandinavian cooking channels?
Cecilia Tolone emphasizes simplicity, using minimal equipment (like a tiny whisk) and flexible shapes such as the formless galette. She often adapts classic Swedish recipes for English‑speaking audiences and encourages improvisation with seasonal fruit, whereas many other channels stick to strict traditional forms.
Last updated: September 13, 2026
