Italian Plum & Almond Skillet Galette

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 3 Tbsp plus 2 Tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cold unsalted butter, cubed
• 3 to 4 Tbsp ice water
• 1 lb ripe Italian plums, pitted and sliced
• 1/4 cup almond flour
• 1 Tbsp cornstarch
• 1 tsp lemon zest
• 1/4 tsp pure almond extract
• 1 egg, beaten
• 2 Tbsp sliced almonds
• 2 Tbsp honey

Instructions

1. 1In a food processor pulse the flour, sugar, and salt. Add the cold butter cubes and pulse until pea-sized pieces form. Drizzle in ice water one tablespoon at a time, pulsing just until the dough begins to clump.
2. 2Turn the dough onto a lightly floured surface, press into a disk, wrap, and chill 30 minutes. Meanwhile preheat the oven to 400°F and place a 10-inch cast-iron skillet inside to heat.
3. 3Toss the sliced plums with the remaining sugar, almond flour, cornstarch, lemon zest, and almond extract until evenly coated and juicy.
4. 4Roll the chilled dough into a rough 12-inch circle. Carefully transfer it into the hot skillet so the edges overhang.
5. 5Pile the plum mixture in the center, leaving a 2-inch border. Fold the overhanging dough up and over the fruit, pleating as you go; the center stays open.
6. 6Brush the crust with beaten egg and sprinkle with sliced almonds. Bake until the crust is deep golden and the plum juices bubble thickly, 35 to 40 minutes.
7. 7Remove from the oven and immediately drizzle the hot honey over the exposed fruit. Cool in the skillet 15 minutes so the juices thicken, then slice and serve warm.