Cooking Instructions
1.
Slice the
Black Plums (5)
into 1/4-inch thick slices.
2.
In a food processor, add the
All-Purpose Flour (1 2/3 cups)
,
Salt (1/2 tsp)
, and
Granulated Sugar (1 Tbsp)
and pulse 3-4 times to combine.
3.
Scatter the small pieces of
Unsalted Butter (2/3 cup)
into the flour mixture and pulse 10 times in 1-second intervals. It will look like coarse crumbs.
4.
In a measuring cup, mix the
Apple Cider Vinegar (1 Tbsp)
and
Water (1/3 cup)
together.
5.
Add 5 to 6 tablespoons of the water & cider mixture and process until the dough comes together, about 7 to 10 seconds. If it doesn’t come together add more water, 1 tablespoon at a time, until it does.
6.
Transfer the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap it tightly in plastic and refrigerate for an hour (or overnight).
7.
Preheat the oven to 375 degrees F (190 degrees C).
8.
Take the pie dough from the fridge and let it sit at room temperature for 10 minutes.
9.
Unwrap and transfer it onto a lightly floured kitchen counter. Roll it into a 12-inch circle that is 0.15-inch thick. Trim the edges to a clean circle with a pastry cutter.
10.
Transfer the dough into a baking sheet lined with parchment paper. At this point, if your dough is too soft, feel free to place it in the fridge to cool for 5 to 10 minutes. This way it will be easier to work with.
11.
Sprinkle the dough with
Granulated Sugar (3 Tbsp)
leaving 1-inch border from the outside.
12.
Arrange the sliced plums overlapping onto each other on top of the dough, starting from the middle.
13.
Sprinkle with
Granulated Sugar (2 Tbsp)
.
14.
Roll the outer edges of the dough towards the plums. Brush the edges with
Butter (2 Tbsp)
.
15.
Bake the galette for 20 minutes, then rotate the pan.
16.
Bake for another 20 to 25 minutes.
17.
Slice
Black Plums (3)
into 1/4-inch thick slices. Place them into a saucepan and add
Granulated Sugar (1/2 cup)
and let it sit on the counter for 10 minutes.
18.
Heat the saucepan in medium heat or until all the sugar is fully melted, for 10-12 minutes.
19.
Pass it through a strainer and discard the pulp. Place the glaze into a small bowl.
20.
Remove the galette from the oven and let it cool for 5 minutes.
21.
Spoon or brush the top of the plums with the some glaze. Cut galette into slices, serve and enjoy!
