Plum Galette

I got this recipe from the September '09 issue of Martha Stewart's Everyday Food. A galette is a free form tart and this one is SO good. And don't worry because it looks a lot more intimidating to make than it really is. To make it way easier, I used store bought Pilsbury refigerated pie crust I already had instead of making the crust from scratch. Nice little shortcut and it turned out great! But I included the recipe for Martha's pie crust incase you do decide to go all out.

Ingredients:

For the crust:

- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup ice water

For the filling:

- 2 T. flour

- 5 T. sugar

- 1/4 cup whole, skin-on almonds, toasted
- 4 to 5 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
- 1 to 2 tablespoons heavy cream

Preparations:

1. In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Dont overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour.

2.Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.

3. Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. (If you are using refrigerated pie crust, lay it on a floured surface and roll out gently to thin out the dough a bit). Transfer dough to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan slices out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

Yield: 8 servings