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Plum, Blueberry and Thyme Galette

Plum, Blueberry and Thyme Galette

A delicious and easy Plum, Blueberry and Thyme Galette that perfectly sits between summer and autumn, showing off seasonal produce in a nice cozy way.

Course Dessert
Keyword Pies & Tarts, Summer
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings 4 servings


Sweet Shortcrust Pastry

  • 2 cups plain flour
  • 3 teaspoons caster sugar
  • 150 g unsalted butter, cold
  • 4 tablespoons iced water

Fruit Mixture

  • 4 medium plums, cut into eighths
  • 125 g blueberries, fresh or frozen
  • 2 tablespoons raw sugar, plus extra for scattering
  • 1 tablespoon plain flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh thyme leaves, plus extra to serve
  • 1 egg, lightly beaten, for brushing
  • Icing sugar, to serve
  • Ice cream or double cream, to serve


  1. To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Divide into 2 discs and wrap each in plastic wrap. Refrigerate for 20 minutes.
  2. In the meantime, combine all ingredients for the fruit mixture in a bowl and stir to combine. Preheat the oven to 180°C (350°F). Roll each disc out into a circle, about 4mm thick. Place half the fruit mixture in the center of each pastry round, leaving a 5cm border all around. Fold in the sides of the pastry and brush with egg. Scatter with a little raw sugar and bake for 20-30 minutes or until pastry is golden.
  3. Serve with a scattering of icing sugar, extra thyme leaves and ice cream or cream.