You know how some people will eat just about anything that’s deep fried? I feel that way about pastry crust. (I may also be one of those deep-fried food lovers as well.) Take just about any food, and it gets better when it’s encased in a buttery, flaky crust.
I know quite a few people who have a fear of making crust. Galettes are a perfect gateway drug for novices. They are less fussy to make than actual pies. Here’s why: you don’t have to worry about rolling the dough into a perfect circle. Or rolling it into the perfect size. Or fitting it into a pie plate. If it cracks in a few places on transfer, you can just seal them back up.
This crust is a little more buttery than the typical one I use. You can taste the difference. Since the filling is very simple – plums, sugar, almonds – it balances out the extra richness in the crust without making the dessert too heavy.
- For the crust: Pulse flour, salt, and sugar in a food processor for a few seconds. Add chunks of butter and pulse until mixture looks crumbly. Sprinkle water over the mixture and continue to pulse until the mixture just comes together.
- Mix 3 Tbs of the sugar and the ground almonds in a small bowl. Set aside.
- Remove dough from the food processor and flatten into a disc. Wrap in plastic and chill until firm, about 20 minutes.
- Preheat oven to 400°F. Roll dough on a lightly floured surface into a approximately a 16” circle. Transfer dough onto a baking sheet lined with parchment paper.
- Sprinkle the almond mixture in a thin layer in the center of the dough, leaving a 2-inch border around the edge. Arrange plum slices on top of the almond layer. Sprinkle remaining 3 Tbs of sugar on top of the plums. Fold dough over the the plums. Brush the top of the dough with cream.
- Bake until the crust is golden brown, about 1 hour. Cool the galette to room temperature on the baking sheet.
Keep slices together when cutting each plum half. For less-ripe plums, you can slice them thinner.