Fresh Plum Galette

For the Crust

2 cups all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon kosher salt

• ½ pound (2 sticks) very cold unsalted butter, ½-inch-diced

• ¼ cup ice water

• 14-15 fresh small plums thinly sliced

• Zest of 1 Lemon

For the pastry, place the flour, granulated sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.

Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Lay the sliced fresh plums in a circular design leaving a 2 inch edge of pastry. Fold the border up slightly over the Plums, pleating if necessary and pressing lightly. Zest the lemon over the plums. Brush the pastry with egg wash, sprinkle just the edge of the pastry with the raw sugar, and bake for 30 to 35 minutes, until the pastry is browned.. Cool for 30 minutes and serve warm or at room temperature with Vanilla Ice Cream.