7–8 plums (or any other fruits or berries of your choice!)
3 tbsp granulated sugar
2 tsp lemon zest
3 tbsp flaked almonds
Make the pie crust. Mix together flour, sugar and salt in a large bowl. With the help of a cheese slicer, slice the butter thinly (if you don’t have a cheese slicer, just cut it with a knife). Add the sliced butter to the flour mixture. Use your fingers to crumble in the butter until dough is crumbly but there are still some small visible pieces of butter.
Add 1 tbsp of cold water at a time, and mix gently with a fork until dough just comes together. Don’t knead the dough. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour.
Let the dough rest in the room temperature for about 5 minutes. Roll out the dough on a floured baking paper into a large circle about 5 mm thick. Roll and turn the dough so it doesn’t stick to the paper.
Cut the plums in halves and remove the stones. Slice the plums into 1-2mm thin slices. Arrange the plums into a beautiful pattern, starting from the edges. Leave 3-4 cm border around the edges. Sprinkle 2 tbsp of the sugar and the lemon zest on top of the plum slices.
Fold the dough edges over the fruits and press gently. Transfer the galette to freezer for about 15 minutes.
Preheat the oven to 200°C.
Whisk an egg in a glass. Brush the galette edges with the egg, then sprinkle flaked almonds and the rest of the sugar (1 tbsp) on top of the edges.
Bake in the oven until golden brown, 40-45 minutes. Let cool. Serve with cold vanilla ice cream or vanilla sauce!