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1
In a food processor, pulse the flour with 2 tablespoons of the sugar, the cocoa and the salt.
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2
Add the butter and pulse until the crumbs are the size of small peas.
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3
In a small cup, stir the vanilla into 3 tablespoons of ice water, then sprinkle over the mixture and pulse just until the crumbs are moistened.
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4
If the crumbs seem very dry, pulse in the remaining 1 tablespoon of ice water.
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5
Turn the crumbs out onto a work surface and gather them together; pat the pastry into a disk.
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6
Wrap the pastry in plastic and refrigerate until chilled, about 30 minutes.
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7
Preheat the oven to 400.
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8
On a lightly floured surface, roll out the pastry to a 14-inch round (see Note).
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9
Transfer the round to a baking sheet lined with parchment paper.
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10
Fold 1 inch of the pastry over onto itself to form a pleated rim and prick the rest of the pastry with a fork.
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11
Brush the rim with egg white and sprinkle with the remaining 1 teaspoon of sugar.
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12
Freeze until firm.
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13
Bake the pastry for 20 minutes, or until it's nearly cooked through and dry to the touch.
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14
Using a vegetable peeler, remove two 3-by-1-inch strips of zest from the orange.
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15
Cut the strips into fine julienne with a sharp knife.
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16
In a large nonstick skillet, melt the butter over high heat.
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17
Stir in the sugar, orange zest, rosemary and vanilla.
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18
Add the plums and water and cook, stirring occasionally, until the sugar dissolves and the plums are barely softened, about 5 minutes.
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19
Spread the cooked plums and their juices over the pastry and bake for 35 minutes, or until the fruit is tender and the crust is cooked through.
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20
Cut the galette into wedges and serve warm or at room temperature, with whipped cream.
