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1
Prepare oven and baking sheet Heat oven to 375F.
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2
Line a large rimmed baking sheet with parchment paper or a nonstick baking mat (such as Silpat).
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3
Roll out dough and chill Let dough sit out at room temperature until slightly malleable, about 10 minutes.
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4
Roll out on a lightly floured surface into a 14-inch round (it doesnt have to be a perfect circle; the shape can be rough).
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5
Transfer to prepared baking sheet by rolling it around the rolling pin, then unrolling onto sheet; refrigerate 15 minutes.
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6
Make filling Mix together fruit, lemon juice, sugar, cornstarch, and salt in a bowl.
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7
Remove pastry from refrigerator and arrange fruit over center, leaving a 1 1/2-inch border all around.
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8
Fold border over filling, allowing the dough to fall naturally into creases.
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9
Finish crust and bake Whisk together egg (or yolk) and cream, and brush over edges of galette.
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10
Sprinkle crust generously with sanding sugar.
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11
Bake until filling is bubbling in the center and crust is dark golden brown, about 1 1/4 hours.
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12
(Its very important that the juices are bubbling; if they are not, the cornstarch will not be activated and will not thicken the juices.)
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13
If a lot of juices have leaked out, run an offset spatula under tart to release it from the sheet.
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14
Transfer sheet to a wire rack; cool 15 minutes.
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15
Transfer galette to rack, and let cool completely before serving.
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16
Galette is best eaten the same day it is baked.
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17
Make sure to use a rimmed baking sheet for a galette; a rimless sheet will allow the juices to run over the sides and burn on the oven floor.
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18
Line the sheet with parchment paper for easier cleanup.
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19
This recipe uses plums, but you can substitute an equal weight of other stone fruits.
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20
Halved figs, whole berries, or sliced ripe pears also make great fillings.
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21
If using figs, which tend to be less juicy than plums, reduce the cornstarch to 1 1/2 teaspoons.
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22
An acidic ingredient is essential for brightening the flavor of the fruit; lemon juice is used with the plums, but lime juice would be nice with apricots.
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23
Cornstarch is the preferred thickener for pies made with stone fruit and berries, as the juices will be less cloudy, but you can use all-purpose flour in its place, particularly if you are baking pears or apples (whose juices are naturally cloudy).
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24
Bear in mind that you will need to substitute twice the amount of flour for the cornstarch.
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25
To make the egg wash, you can use either a whole egg or just a yolk.
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26
A crust brushed with a whole-egg wash will be shinier; the yolk produces a browner finish.
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27
Heavy cream enhances the color.
