Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g/ 1 stick) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/4 cup (60ml) ice water
  • 1 1/2 pounds (680g) ripe plums, pitted and sliced into 1/4-inch wedges
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) lemon juice
  • 1/2 teaspoon (2.5ml) ground cinnamon
  • 1/4 teaspoon (1.25ml) ground ginger
  • Pinch of salt
  • 1 large egg, beaten
  • 1 tablespoon (15ml) milk or cream
  • 2 tablespoons (25g) coarse sugar (turbinado or sanding sugar)

Instructions:

  1. Make the Dough: Combine flour and salt in a food processor. Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: In a large bowl, gently toss sliced plums with sugar, flour, lemon juice, cinnamon, ginger, and salt.
  3. Assemble the Galette: On a lightly floured surface, roll out the dough into a 12-inch circle (ish - it's rustic!). Transfer to a parchment-lined baking sheet.
  4. Fill the Galette: Arrange plum mixture in the center of the dough, leaving a 2-inch border. Fold the dough border over the filling, pleating as needed.
  5. Brush and Sprinkle: Brush the crust with egg wash and sprinkle with coarse sugar.
  6. Bake: Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.