Warm Cinnamon Plum Galette with Vanilla Almond Drizzle

Ingredients

• •2 cups all-purpose flour
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, chilled and cubed
• •1/4 cup cold water
• •6 medium plums, pitted and sliced
• •1/4 cup granulated sugar
• •1 teaspoon ground cinnamon
• •1 tablespoon cornstarch
• •1 large egg, beaten (for egg wash)
• •2 tablespoons turbinado sugar (optional, for garnish)
• •1/4 cup powdered sugar
• •1 teaspoon vanilla extract
• •2 tablespoons almond milk

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the all-purpose flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   While the dough chills, prepare the filling by combining the sliced plums, granulated sugar, ground cinnamon, and cornstarch in a bowl. Toss gently to coat the plums evenly and set aside.

5. 5

   Once chilled, roll out the dough on a lightly floured surface into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.

6. 6

   Arrange the plum mixture in the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as needed to create a rustic crust.

7. 7

   Brush the edges of the crust with the beaten egg and, if desired, sprinkle with turbinado sugar for added texture and sweetness.

8. 8

   Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plums are tender and bubbling.

9. 9

   While the galette cools slightly, prepare the vanilla almond drizzle by whisking together the powdered sugar, vanilla extract, and almond milk in a small bowl until smooth.

10. 10

    Drizzle the vanilla almond glaze over the warm galette before serving. Slice and enjoy, optionally paired with a scoop of vanilla ice cream or whipped cream for extra indulgence.