This cardamom plum galette is subtlety spiced, delightfully sweet, and a perfect use for the bounty of stone fruits available in late summer. The sweet cornmeal crust is crisp, yet delicate, with a melt-in-your-mouth tenderness.
Place the flour, cornmeal, sugar, and salt into a food processor and pulse to incorporate. Sprinkle the butter cubes into the dry ingredients and pulse, pausing every 4-5 pulses, until the mixture is coarse and resembles cornmeal. Add the egg yolk and plus 3-4 times to incorporate. Add the ice water (1 tablespoon at a time) and pulse until the dough just barely comes together. This particular batch took 5 tablespoons. Remove the ball of dough and press together into a ball, then flatten into a disk. Wrap the dough disk in plastic wrap, the place in the fridge. Chill until firm, at least 1 hour, and up to 12 hours.
Preheat the oven to 425. Place a rack in the center of the oven, and then place a baking sheet on the rack to preheat.
While the oven is heating, prepare the filling. In a small bowl, mix the sugar with the flour, cardamom, ginger, and cinnamon. Set aside.
Halve and pit the plums, then thinly slice and transfer to a bowl. Sprinkle the spiced sugar and flour mixture over the plums slices and and gently toss with your (clean) hands.
Remove the dough from the fridge, unwrap, and place on a floured work surface. Roll out the dough into a 12-14” circle. Wrap the dough around a rolling pin and gently transfer to a piece of parchment paper that is roughly the same size as your baking sheet.
Arrange the plum slices in the center of the dough, leaving at 2” dough border around the edges. Gently fold or crimp up the dough edges around the filling. Dot the plums with the butter cubes. Brush the edges of the dough with the heavy cream using a pastry brush, and then sprinkle with the coarse sugar. Baking for 40-45 minutes until the dough is golden brown and the plums are starting to caramelize.
Cardamom Plum Galette with Sweet Cornmeal Crust https://oursaltykitchen.com/cardamom-plum-galette/