Plum-Thyme Breakfast Galette

Serves 6 · 30 min prep · 30 min cook

Ingredients

• 5 medium ripe plums
• 1 1/4 cups plus 1 tbsp all-purpose flour
• 8 tbsp cold unsalted butter
• 3–4 tbsp ice water
• 3 tbsp granulated sugar
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 large egg
• 1/2 tsp pinch of salt
• 2 tbsp sliced almonds

Instructions

1. 1In a food processor or bowl, pulse flour, salt, and cold cubed butter until pea-sized crumbs form. Add ice water at a time until the dough just comes together. Pat into a disk, wrap, and chill 20 minutes.
2. 2While dough chills, pit and slice the plums into 1/4-inch wedges. Toss them in a bowl with sugar, honey, thyme leaves, lemon zest, and the remaining flour. Let macerate 10 minutes so juices thicken slightly.
3. 3Preheat oven to 400°F. On a lightly floured sheet of parchment, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer parchment and dough to a baking sheet.
4. 4Arrange the macerated plum slices in the center of the dough, leaving a 2-inch border all around. Spoon any remaining syrupy juices over the fruit.
5. 5Fold the dough border up and over the plums, pleating loosely as you go so the center stays open. The rustic look is part of the charm.
6. 6Beat the egg with water and brush it over the folded crust. Sprinkle the crust with the remaining sugar and scatter sliced almonds on top.
7. 7Bake for 28–32 minutes until the crust is deep golden brown and the plum juices are bubbling and slightly thickened. The kitchen will smell of caramelized fruit and thyme.
8. 8Cool on the sheet for 10 minutes so the juices set. Slice into 6 wedges and serve warm, optionally with a spoonful of plain yogurt on the side for a bright, not-too-sweet breakfast.