Fresh Plum Galette for 8 Servings

Instructions:

1. Whisk flour, salt, and sugar in a bowl.
2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. In a medium bowl, toss sliced plums with lemon juice and vanilla extract.
6. Sprinkle in the sugar, cornstarch, and cinnamon. Gently toss to coat.
7. On a floured surface, roll the chilled dough into a 12-inch rough circle and transfer to a parchment-lined baking sheet.
8. Pile the fruit in the center, leaving a 2-inch border of dough.
9. Fold the edges of the dough over the fruit, overlapping as you go, leaving the center open.
10. Brush the crust with the beaten egg wash and sprinkle with turbinado sugar.
11. Bake at 400°F (200°C) for 30–35 minutes until the crust is deep gold and the juices are bubbling.