Rosemary & Plum Galette

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I never really made galettes until I started working at Bakeri in Brooklyn, where we make individual sized galettes. This one is a large one. 

Galettes are the easiest, fastest way to showcase any type of fruit (or vegetable!). Apples, strawberries, pears… Or in this case, plums. 

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All you need is a single pie crust & some nice looking fruit. 

Quarter at least 10 plums, depending how large you want your galette to be. Wrap them up in the pie dough as pictured. Or however you please, really. 

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I added blueberries & chopped rosemary, and then put it back in the freezer so it would be really cold (frozen!) going into a really hot oven (400 degrees). By personal preference I egg wash the dough & heavy-handedly apply a good coating of raw sugar. 

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40 minutes later*, a beautiful pastry emerges. Cut it, dollop some fresh whipped cream on it, and share it with friends – or not. 

*Depending on your oven. Check on it every 10m while baking to catch it at the perfect golden brown color. 

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