Servings: 8-10
You can make and chill the dough for this rustic tart a day in advance, and you can bake the galette several hours ahead and keep it at room temperature.
Ingredients
FOR THE GALETTE DOUGH:
9 oz. (2 cups) all-purpose flour
3 Tbs. sugar
I tsp. grated lemon zest
¼ tsp. salt
5 oz. (10 Tbs.) unsalted butter, very cold, cut into ½ -inch pieces 1/3 cup very cold water
FOR THE PLUM FILLING:
½ cup sugar
3 Tbs. all-purpose flour
½ tsp. grated lemon zest
2 lb. ripe plums, pitted and cut in ¾ -inch wedges
1 tsp. vanilla extract
2 Tbs. milk
¼ cup coarsely crushed sugar cubes (about 12)
Directions
To make the dough-Combine the flour, sugar, lemon zest, and salt in a food processor and pulse briefly to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is moist but still crumbly. Turn the dough out onto the counter and shape it into a 5-inch disk. Wrap and refrigerate until firm and chilled, at least 1 hour.
To fill and bake the galette- Heat the oven to 400°F. In a large bowl, whisk together the sugar, flour, and lemon zest. Add the plums and vanilla extract and toss until combined. Set aside.
Roll the dough between two large pieces of parchment, lightly flouring when necessary, to form a rough circle slightly larger than 14 inches and about 1/8 inch thick. Trim off excess dough to make an even 14-inch round. Roll the dough around the rolling pin and transfer it to a parchment-lined rimmed sheet pan or jelly roll pan. The dough will hang slightly over the edges of the pan for now.
Pile the filling into the center of the dough, leaving a 3-inch rim of dough. Fold the dough edge up and over the filling, pleating the dough as you go. (The galette will flatten out as it bakes.) Press the pleats gently to seal. Brush the dough with the milk and sprinkle the dough and fruit with the crushed sugar cubes, pressing on the sugar lightly to make it adhere. Bake until the fruit is tender and the crust is browned, 45 to 50 min. Serve warm or at room temperature.