Serve this seasonal tart for dessert or at Sunday brunch! It's sweet, tart and earthy.

We have these enormous escalators in DC. If you’ve ever visited the city you know I’m not exaggerating. Not all of them are massive but the ones that are big are completely ridiculous. It can take 3-4 minutes to ride from one end to the other. It’s this steep, slow, mechanical climb that I find absolutely torturous. 

Serve this seasonal tart for dessert or at Sunday brunch! It's sweet, tart and earthy.

It just so happens that I live near a metro stop with one of these monsters. When we first moved to the area I refused to ride it, instead opting for the looooong elevator ride. I don’t simply feel fear on these escalators; I experience vertigo. I feel like I’m falling. When I first step onto the downward escalator, I feel like I’m about to go over the hill of a roller coaster. My legs turn to jello, my stomach drops and my knuckles turn white. I become paralyzed with fear.

Serve this seasonal tart for dessert or at Sunday brunch! It's sweet, tart and earthy.

Going up is even worse. At least when I’m going down I feel like it gets progressively less terrifying as I see the ground approaching. But when I take the ride upward, I am uncomfortably aware of the empty space expanding behind me. I feel like I’m teetering on the edge of a cliff and a sudden unexpected movement from a stranger might send me plummeting to my untimely death.

Serve this seasonal tart for dessert or at Sunday brunch! It's sweet, tart and earthy.

Not long after we moved to the area, our elevator was shut down for construction. For 8 months. During that time I have no choice but to take the escalator ride every time I needed to go into the city. People told me that if I kept doing it, it would get easier. They were sort of right. It got a bit easier. The panic attacks weren’t quite as severe by the end of 8 months. But I never got used to it. The day that elevator opened back up for business I was first in line. To be completely honest, the ride never really got much easier.

But I did it anyway.

Serve this seasonal tart for dessert or at Sunday brunch! It's sweet, tart and earthy.

Plum Galette with Mascarpone and Rosemary
Prep time
Cook time
Total time
Serves: 6-8
  • 1 cup (5 ounces) all purpose flour (plus more for dusting)
  • ½ teaspoon sea salt
  • 1 teaspoon fresh rosemary
  • 6 tablespoons unsalted butter, chopped and cold
  • 2-3 tablespoons ice water
  • 3-4 red plums
  • ½ cup mascarpone cheese
  • 2 tablespoons apricot jam
  • fresh ground black pepper
  1. Add the flour, salt and rosemary to a food processor. Pulse several times to chop the rosemary and combine the ingredients. Add the cold butter and continue pulsing on and off until the mixture is crumbly. Slowly add the water with the machine running just until the dough forms a ball. Chill for at least 2 hours or overnight.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle about 9 inches in diameter. Use a knife or pizza cutter to even the edges and move the dough to the prepared baking sheet. Place in the refrigerator.
  3. Line a plate with paper towels. Slice the plums in half and carefully remove the pits. Take one of the halves and cut it into thin slices and then place on the paper towels to drain excess liquid. Repeat with the remaining plums.
  4. Remove the baking sheet from the refrigerator and spread the mascarpone cheese evenly onto the dough, leaving an inch border all the way around. Layer the plum slices in a decorative circular pattern, starting with the outer layer and finishing with an inner layer. Fold the excess dough on top of the plum in a circle, until you have a tightly formed tart.
  5. Place in the oven and cook for 22-25 minutes, or until the dough is cooked and center is bubbly. Toward the end of the cooking time, place the apricot jam in a small ramekin and microwave for 30 seconds to thin it out.
  6. Carefully remove from the oven. The center may appear to have a lot of liquid but will firm back up as the galette cools. Use a pastry brush to dab the apricot jam evenly over the top, taking care not to disturb the shape of the plums.
  7. Use a pepper grinder to add a light sprinkling of fresh ground black pepper evenly over the plums.
  8. Allow the tart to cool until it's lukewarm or at room temperature before serving.
Do not use overly ripened plums or they will be too water and will not hold their shape when sliced. Look for firm plums that give just slightly when pressed.


  • Laura (Tutti Dolci)

    So beautiful, love the striking color from the plums! I almost fell head first down an escalator once so I can understand how you feel… not a fan!

  • Millie

    Love the sound of the rosemary and styling is beautiful as usual!

  • Kathryn

    What a lovely combination of flavours; so pretty!

  • Sini | my blue&white kitchen

    Love the sound of this galette!

  • Rachel

    I’ll ride escalators, but I’m always afraid as I get to the top or bottom, somehow I’m going to miss my chance to get off, and my feet are going to get stuck. It’s irrational, I know, but every time, I have a moment of panic that the stupid thing is going to eat my feet. Your galette is gorgeous–I love anything with mascarpone.

  • Lauren @ Climbing Grier Mountain

    I totally understand your fear. Escalators are kind of weird. When I ride on them, I always quote Mitch Hedberg the comedian, “If escalators stopped working they would just be stairs.” LOL. I think you should eat this plum gallette while you ride to keep you distracted. GORGEOUS!

  • Ashley

    Wow! What a crazy experience! It’s so funny because I’d much rather take an escalator than an elevator and my mom absolutely haaates elevators [claustrophobia]. I’m glad you made it through the 8 months! — This galette is absolutely beautiful! The contrasting flavors sound perfect.

  • Brandon @ Kitchen Konfidence

    Mmmm rosemary works so well with stone fruit. Sounds delicious!

  • Ruthy @ Omeletta

    I have straight up ridden those Terror Escalators, and they are no joke. I don’t blame you for the feeling of vertigo!
    Is it just me, or are plums this year better than EVER? So perfect in a gorgeous galette like this. Love everything about this.

  • Moma’s Kitchen

    This looks absolutely ridiculous good, you’ve had me dreaming about this galette since you posted it on Instagram. It reminds me of a focaccia I made with thyme and peaches- it was divine!

  • Jessica @ Portuguese GIrl Cooks

    This galette is absolutely beautiful!

  • Luca Marchiori

    Wow. I don’t know which is more exquisite: the galette or the photograph. Will be trying this.

  • Liz

    Looks lovely. Thank you.

  • Kate @ Diethood

    I’m the same way! I can’t stomach escalators – I always feel like my eyes are crossing and my brain is all confused, not knowing if we’re falling, spinning, or riding. :-)

    However, my stomach will definitely be satisfied with this gorgeous galette!!

  • Laura Dembowski

    I don’t like escalators but I’ve never experienced one like that and hope I never do. Good for you that you were afraid but did it anyway. That takes immense strength.

    This gallette is gorgeous. I love the unexpected pop of flavor from herbs in baked goods.

  • Helen @ Scrummy Lane

    I feel a bit like that about standing on the edge of a metro platform. I have this horrible fear that someone might push me or I’ll somehow find myself falling onto the tracks. Horrible!
    On the positive side, I love this galette! I love that galettes are so easy to make and yet look so impressive. Plums and apricot jam … mmmm!

  • Jennie @themessybakerblog

    I am so not a fan of escalators or elevators, so I feel your pain. My stomach lurches every time I approach one. This galette looks absolutely stunning. Love the plums.

  • ambra

    I love plums when they cook, so thanks for this recipe, I will make this really soon!