Ingredients for Dough
- ½ cup blanched almonds (slivered is fine)
- 1 cup plus 2 Tablespoons all-purpose flour, plus additional for rolling out dough
- 1 teaspoon granulated cane sugar
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into pieces
- 3-4 Tablespoons ice water
Ingredients for Filling
- 1 ½ pounds plums, , about 8, cut into quarters, pits removed
- 1 Tablespoon unsalted butter, melted
- 3 Tablespoons pure Grade A maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup almond flour or meal, bread crumbs, or cooked mille
- 1 large egg
- 1 Tablespoon whole milk, half-and-half or heavy cream
- 1/3 cup sliced almonds
- 1 Tablespoon granulated cane sugar
Directions
1. Preheat oven to 350 degrees. Place blanched almonds in a pie plate or small baking dish and place in the oven to toast until almonds are fragrant and slightly golden, 13-15 minutes; let cool.
2. Pulse almonds in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse until just combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
3. Drizzle with 3 tablespoons ice water and pulse until dough comes together, adding another tablespoon of water if needed.
4. Gently pat dough into a 6” diameter disk. Wrap in plastic and chill 30-60 minutes. *
5. Raise oven temperature to 375 degrees. Line a rimless baking sheet with unbleached parchment paper. If you don’t have a rimless baking sheet, invert a rimmed baking sheet and line with parchment.
6. In a small bowl, beat egg with milk and set aside.
7. Combine melted butter, maple syrup, vanilla and cinnamon. Set aside.
8. Roll out dough on a lightly floured surface to a 12” round. Carefully fold dough in half and pick up from the folded side and transfer to prepared baking sheet. Unfold.
9. Spread almond flour in center of dough, leaving a 2” border. Arrange plums over almond flour, keeping the border empty. Brush plums with butter-syrup mixture. Sprinkle the center with sliced almonds.
10. Fold dough edges over, overlapping slightly. Brush folded border with egg wash. ** Sprinkle the whole galette, (fruit and crust) with sugar.
11. Bake galette until crust is golden brown and plums are tender, 45-50 minutes. Let cool slightly before serving.
*Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
** Save excess egg wash for a scramble or frittata.