Plum, Apple and Almond Galette

Directions

• Remove 2 tbsp of flour for dusting and rolling. Remove 1 tbsp sugar for sprinkling on the pastry before baking.
• Roughly dice the butter. pulse it in a food processor with the remaining flour and a pinch of salt until it has broken down into coarse, pea-sized crumbs. Transfer it to a mixing bowl and add about 5 tbsp (75 ml) of cold water. Using a blunt cutlery knife, mix the dough to start to just come together but retain the visible lumps of butter. Press it together into a rough ball with your hands, wrap it in cling film, or baking parchment, and chill it in the fridge for at least 20 minutes.
• Meanwhile, remove the stones from the plums and cut the flesh into thin wedges. Quarter the apples, cut away the cores and cut them into wedges too. Throw the fruit together in a bowl with the cinnamon, cornflour and remaining sugar. Leave to one side until your pastry is ready.
• After the pastry has rested, dust a work surface and rolling pin with flour. Roll the pastry out into a rough rectangle. Fold one edge into the centre and fold the other edge over that, to give you 3 layers. Turn the dough 90 degrees and roll and repeat the process twice more. It will become easier to roll as you go. Dust with more flour if it starts to stick. Wrap and return to the fridge for a final 20 minutes.
• Turn the oven to 180℃/Gas 4. When the pastry has rested, lay out a square of baking parchment the size of your baking tray and roll the pastry out on it to form a large, rough circle about 3 mm thick. Spread the ground almonds, then the fruit mix spreading it out evenly and then fold in the edges with rough pleats. Brush the pastry with beaten egg and sprinkle it with the reserved sugar.
• Transfer to the oven and bake for 40-45 minutes, until the fruit is tender and the pastry is golden. Best eaten as soon as possible and warm, but will keep well in an airtight container for 2-3 days, if you can wait that long.