Sweet and Savory Plum Galette: Buttery

Instructions:

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add the chilled butter cubes. Use a pastry cutter or forks to work the 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 begins to clump together.
4. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 2 hours.
5. Wash and slice the plums into uniform wedges.
6. In a medium bowl, combine plums, brown sugar, cornstarch, cinnamon, salt, and minced thyme. Let the mixture sit for 10 minutes.
7. Place the chilled dough on a piece of parchment paper and roll it into a rough 12-inch circle.
8. Pile the plum mixture into the center of the dough, leaving a 2-inch border around the edge.
9. Gently fold the edges of the crust over the fruit, overlapping the dough as you go, leaving the center open.
10. Brush the folded crust with the beaten egg wash and sprinkle with turbinado sugar.
11. Slide the parchment onto a baking sheet and bake at 400°F (200°C) for 40-50 minutes until the crust is golden brown.