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Plum and Toasted Almond Galette

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Adapted by Martha Stewart's Recipe

You will need:

THE DOUGH

2 1/2 cups Whole Wheat Pastry Flour, plus extra for sprinkling
1 teaspoon sea salt
1/2-2 tablespoons honey
1 cup ( 2 sticks) cold unsalted butter, cut into pieces
1/2 cups ice water
3 tablespoons milk

Combine the flour and salt in a large bowl. Add the butter, 1 tablespoon at a time and work it into the flour until they are blended, but small chunks of butter still remain (do not overwork). Drizzle honey into the dough and add the ice water one tablespoon at a time; mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle.

THE FILLING

1/4 cup whole, skin-on almonds, toasted and chopped
5 to 6 plums, halved, pitted and sliced 1/4 inch thick
3-5 tablespoons honey

Make a layer of chopped almonds on the rolled dough, leaving a 2" space for the crust. Drizzle a bit of honey on the almonds and place the plums on top of the almonds, overlapping each other inside the pie crust starting one inch from the edge. Drizzle the plums with honey, as desired. Fold the edge of the dough over the plums. Lightly brush the crust of the dough with the milk to prevent the crust from burning. Bake for 45-60 minutes or until crust is lightly browned.

Remove from the oven and let it cool for 5-10 minutes before slicing. Enjoy :)

- Recipe courtesy of Megan Martin

 

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