Food Porn: Plum Galette

Has anyone seen the plum galette in September's Everyday Food? Oh my goodness. I'm gonna make it, it probably won't be as beautiful, but I'm gonna do it, and when I do, there will be a blog about the gastrorgasm that ensued.


(I had to take a picture with my phone, sorry. I couldn't find this picture on EF's website.)

Plum Galette (Everyday Food, September 2009, Issue #65)
Serves 8, Prep Time: 30 min, Total Time: 1 3/4 hr + chilling

2 1/2 cups plus 2 tablespoons all-purpose flour (spooned & leveled), plus more for rolling
1 cup (2 sticks) cold unsalted butter, cut into pieces
5 tablespoons plus 1 teaspoon sugar
1 teaspoon salt
1/2 cup ice water
1/4 cup almonds, toasted
5-6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together)
1-2 tablespoons heavy cream

In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar and 2 tablespoons flour; pulse until ground to a coarse meal.

Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4 inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.