Sweet Monkey

Dough instructions: Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with the water, and pulse until the dough comes together. Form dough into a ball, put between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour.

Filling Instructions: Cut the plums into 1/4-in-thick slices. Take dough from fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-in circle about 1/8-in thick. Place the parchment and dough back on the baking sheet. Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle chopped almonds over the flour, followed by 1/4 cup of the granulated sugar. Arrange the plum slices on top about 2-1/2 in of the edge. Sprinkle remaining 1/3 cup sugar over the plums. Fold edges of the dough over the plums in a free-form fashion. Brush the dough evenly with the beaten egg. Sprinkle a little sugar over the top of the crust. Chill in the fridge for 15-20 min. Preheat oven to 350°F. Bake for 55 minutes on center rack, plums will be tender and crust is golden brown. Transfer the pan to a rack and let cool. It’s ok if juices come out of the galette. Enjoy😋!