Summer Blackberry Plum Galette with Earl Grey Cream (Gluten Free)

Nothing screams summer quite like the bounty of fresh fruit.

Every weekend I escape the studio for the Portland farmer’s market and this time of year it’s a total dream! Every stand boasts piles of fruit, every variety you can think of, freshly picked, many organic, and ready for however you want to eat it – whether snacking on the ride home (cause how can you help it!) or once you get there, to make this recipe for Summer blackberry plum galette with earl grey cream!

I love the combination of plums and blackberries in this galette. It’s perfectly sweet and the flavors are just remarkable with the fruit being so freshly picked. A slice of this with a drizzle of earl grey cream and a glass of rose’ made for a perfect weekend evening!

If for some reason you haven’t ever made a galette before, get ready.

They are beautiful and naturally rustic in presentation, so really there’s no way to mess up. I love that in the kitchen – wild and free – a space where you can slow down and just savor life and the beauty of it all for a moment.

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Summer Blackberry Plum Galette with Earl Grey Cream (Gluten Free)

Yield 8 slices

A slice of this Summer blackberry plum galette with a drizzle of earl grey cream and a glass of rose’ makes for a perfect evening with friends!



  • 130g (1 cup) almond flour

  • 322g (2 ¼ cups) gluten free flour blend

  • 2 tablespoons coconut sugar

  • 3/4 teaspoon sea salt

  • 230g (1 cup or 2 sticks) chilled butter, cut into pieces

Egg wash

  • 1 egg

  • 1 tablespoon milk

  • 1 tablespoon turbinado sugar


  • 325g (1 ¾ cup) blackberries

  • 340g (7 medium sized) plums, pitted, sliced
  • 1 tablespoon arrowroot flour
  • 1 ½ teaspoons lemon juice, fresh squeezed
  • 55g (⅓ cup) coconut sugar

Earl Grey Cream


167g (¾ cup) heavy cream
⅓ cup whole-milk vanilla yogurt
  • 2 Earl Grey tea bags (or any black variety)

  • 1 tablespoon pure maple syrup


Prepare dough

  1. In a food processor, add flour, sugar, and salt. Pulse just to combine.
  2. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
  3. Slowly add 2-4 tablespoons ice water, pulsing lightly. *Add water slowly, and only enough until you see the dough come together.
  4. Gently pat dough into a 1” thick disk. Wrap in plastic and chill at least 45 minutes. (Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.)
  5. Allow to warm at room temperature just for a few minutes so it’s moldable to roll. *Amount of time to warm will depend on the temperature in your house. It’s important that the butter stays cold!
  6. On a lightly floured surface, roll dough into a wide circle, approximately 10” and, about ½ “ thick. *Recommended to transfer to a layer of parchment paper soon after, and finish rolling there. You’ll have a bit extra dough- make something delicious with it!

Prepare filling

  1. Preheat oven to 350°
  2. Rinse all fruit
  3. Add all 5 ingredients to medium bowl
  4. Stir gently, let sit 10-15 minutes

Prepare egg wash

  1. In a small bowl, whisk egg and milk

Prepare earl grey cream

  1. Bring cream to a simmer in a small saucepan over medium heat, whisking as it warms to prevent scalding.
  2. Cut open tea bags (you’ll add the tea loose into the cream)
  3. Remove cream from heat and stir in tea. Let steep 4-5 minutes
  4. Strain through a fine-mesh sieve into a medium bowl. Let cool to room temperature
  5. Whisk in yogurt and maple syrup
  6. Store leftovers in airtight container in the fridge for up to about 1 week

Prepare tart

  1. Place parchment paper directly on a 13x9 baking sheet
  2. Stir filling lightly
  3. Mound filling in center of dough, leaving a 2-4" border
  4. Using a spatula, carefully, section by section, fold edges over, overlapping slightly
  5. Brush dough with egg wash and sprinkle with sugar
  6. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes
  7. Let cool slightly before serving. Drizzle cream on each slice just before serving. Store leftovers tightly wrapped at room temperature

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