This beauty is so simple and requires just a bit of time to prepare the galette dough. You can use any fruit for the filling, but the combination of sweet sugar plums and Italian plums are one of my favorites for fall - and the color is just incredible.
I've played around with many galette and pie doughs and recently have become a fan of rolling the butter into the dough (with a rolling pin) rather than pulsing with a food processor. While this may seem like an extra step, it's definitely worth it. It results in a flaky dough that is streaked with butter and bakes beautifully.
SUGAR PLUM + ITALIAN PLUM GALETTE
makes 1 galette
6 sugar plums
2-3 Italian plums
Juice of 1 lemon
3 tablespoons sugar
2 tablespoons flour
1 egg, lightly whisked
Sprinkle of cinnamon
1 galette dough (this recipe has a great step-by-step visual of rolling the butter into the dough)
Preheat oven to 400F.
Make the crust and chill it for about 30 minutes.
While crust is chilling, thinly slice sugar plums and cut half the Italian plums into quarters and remaining into halves. Transfer to a mixing bowl and toss with 1 tablespoon sugar and lemon juice.
Roll dough out on a piece of parchment paper until it's 1/8" inch thick and about 12-14 inches in diameter. Transfer the dough on parchment paper to a rimmed baking sheet.
Sprinkle 2 tablespoons of flour and 1 tablespoon of sugar onto rolled out dough. Arrange sliced sugar plums and Italian plums on top in any pattern you wish, leaving a 3 inch border. Gently fold edges of dough up to create a nice edge for the galette and brush with egg wash. Sprinkle with remaining tablespoon of sugar, pinch of cinnamon and transfer to oven, immediately reducing temperature to 375F.
Bake for 25-30 minutes, or until dough is golden brown and fruit is bubbling. Be sure to turn galette halfway through for even baking. When done, remove from oven and let cool slightly on baking sheet before transferring to a serving platter. Top with vanilla ice cream or enjoy on it's own.