Cardamom Plum Galette 

photo above by  Jessica Chappe   photos below from my intstagram  @moonbeam_kitchen

photo above by Jessica Chappe

photos below from my intstagram @moonbeam_kitchen

Growing up by the beach, the beginning of summer was always marked by a first swim in the ocean. When I moved to the Hudson Valley to go to Bard, summer was marked by a first lake swim AND the harvesting of strawberries. The reverence for seasonal produce on the East Coast is different than that of the West Coast. In California most people don't think of the first peach as a sort of miracle. Tomatoes are around for most of the year, of course they are better in the summer, but the majority of people don't take the time to appreciate this fact. Having moved back to California from New York, I have a new found love for snap peas that are only in season for a few weeks even here. For strawberries that change flavor as the summer develops. And for plums that change color and sweetness as the heat of the summer ramps up. Here is a recipe ideal for sweet summer plums with a little pizzaz from my current favorite spice - cardamom.


1 pound sweet juicy plums

1 1/2 cups all-purpose flour

1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

1/4 teaspoon salt

1/3 Cup ice water

1 Tbsp brown sugar

½ tsp cardamom + a pinch for the crust

1 tsp corn starch

1 tsp vanilla bean paste

1 Tbsp turbinado sugar for dusting

Parchment paper


1. Put the flour, butter, salt, and a pinch of cardamom in a food processor and process for 5 seconds until the butter is in pieces. Add the ice water and process for 5 more seconds, just until the dough comes together; the butter should still be visible.

2. Empty food processor out on a lightly floured piece of parchment paper. Roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400 F.

3. While the dough is chilling, slice and pit plums. Combine with brown sugar, cardamom, corn starch, and vanilla paste in a bowl.

4. After the dough has chilled, take it out of the fridge and spoon the plum mixture into the middle of the crust. Fold the crust around the plums to creating a 2-inch border. Dust the crust with turbinado sugar. Bake for an hour. Let cool and eat! This would be delicious with ice cream, a dollop of mascarpone, whipped cream, or maybe even some cool yogurt sweetened with a little honey.

*Recipe adapted from Jacques Pépin’s Plum Gallette: