Ingredients (makes 1):

For the pastry: 

• 225g plain flour
• 55g caster sugar
• 100g chilled butter
• 2 teaspoons apple cider vinegar
• 1/4 cup iced water
• 1 teaspoon vanilla extract

For the galette: 

• 800g plums, de stoned, quartered
• 55 caster sugar
• 1/3 cup almond meal
• 1 egg, lightly beaten
• 1 tablespoon raw sugar
• To serve: vanilla bean ice cream

Method:

1. To make the pastry: in a food processor, pulse the flour, sugar and chilled butter until combined. Add the apple cider vinegar, iced water and vanilla and pulse until the dough comes together. Roll dough into a ball, flatten into a disc, cover with glad wrap and pop into the fridge to chill for 30 minutes.

2. To make the galette: In a bowl, mix together the plums and caster sugar.

3. Punch dough out and roll into a round approx 30cm wide. Pour over almond meal, leaving a 5cm border around the sides. Top the almond meal with plums and scrunch excess pastry to form a galette shape. Brush with egg wash, sprinkle with raw sugar and pop galette into the Baking oven to bake for 30-40 minutes until golden.

4. Serve with vanilla ice cream.

Storage: galette will keep in an airtight container in the fridge for up to 3 days.

Bon appétit!

Recipe and images from https://themacadames.com/2018/03/05/plum-galette/