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1
Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice).
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2
With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick.
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3
Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking.
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4
Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin.
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5
Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet.
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6
Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes.
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7
Preheat the oven to 350 degrees F.
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8
Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon.
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9
Remove the baking sheet from the freezer.
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10
Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges.
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11
Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside.
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12
Brush the dough with the beaten egg and sprinkle with more sugar.
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13
Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour.
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14
Remove from oven and allow to cool slightly on a baking rack.
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15
If using, sprinkle with the toasted almonds.
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16
When the galette is no longer hot to the touch, slide onto a cake plate or pedestal.
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17
Serve warm or at room temperature.
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18
In the bowl of a food processor, combine the flour, sugar, and salt.
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19
Pulse to combine.
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20
Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing.
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21
Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass.
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22
Turn the dough out onto a clean surface and gather it up into a loose ball.
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23
Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball.
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24
Repeat with the remaining dough until all the smooshed dough is in a single ball.
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25
Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight.
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26
Inactive Prep Time: 30 minutes
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27
Ease of preparation: intermediate
