Ingredients

Makes one 16 x 18-inch galette

　　1 tablespoon all-purpose flour, plus more for the work surface

　　Galette Pâte Brisée (recipe follows)

　　1/2 cup finely ground toasted hazelnuts

　　2 tablespoons light-brown sugar

　　1 tablespoon cornstarch

　　1/4 teaspoon salt

　　1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges

　　3 tablespoons granulated sugar

　　1 large egg, lightly beaten

　　1/2 cup plum or red currant jam

　　

Galette Pâte Brisée

2 1/2 cups all-purpose flour

　　1 teaspoon salt

　　8 ounces (2 sticks) chilled unsalted butter

　　1/2 cup ice water

　　(makes enough for 1 galette)

　　

Step 1

Preheat the oven to 425°F, with a rack in the lower third. On a lightly floured work surface, roll out the pâte brisée to 1/8 inch thick. Trim the edges to form a 16 × 18-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine the flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover the middle of the dough, leaving a 3-inch border all around.

　　

Step 2

Arrange the plums in rows on top, slightly overlapping the slices and alternating the direction of each row. Sprinkle the plums with granulated sugar. Fold the dough to enclose the edges; brush the dough with egg wash. Chill 30 minutes in refrigerator.

　　

Step 3

Bake 10 minutes. Reduce the oven heat to 400°F; bake until the pastry is golden brown and the plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat the jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over the plum slices. Serve.

　　

Galette Pâte Brisée

Step 4

In the bowl of a food processor fitted with the metal blade, pulse the flour and salt. Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds. With the machine running, add the water in a slow, steady stream; process until the dough just holds together. Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well. Chill at least 1 hour in the refrigerator.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.