Plum galette

1. To make the pastry, place the flour, sugar and butter into the bowl of a food processor. Pulse for 5 seconds, or until the butter is pea-sized. Slowly add the water, one tablespoon at a time, pulsing after each addition, until the dough just begins to clump.
2. Turn out the dough onto a lightly floured work surface. Knead until the dough comes together in a ball – do not over-knead. Pat the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
3. Preheat the oven to 200°C (180°C fan forced). Place the dough onto a floured work surface and roll out to a 35cm circle. Gently lift the dough onto a lined baking tray. Refrigerate while preparing filling.
4. Place the plum slices into a bowl. Add the sugar, flour and cinnamon, toss to coat. Stir in the vanilla.
5. Arrange the plum slices on the dough, leaving a 5cm border at the edges. Fold the edges of the dough over the plums, overlapping as needed.
6. Brush the pastry with the egg and sprinkle with the caster sugar. Bake for 40-50 minutes, or until the pastry is golden and cooked through and the plum juices begin to bubble. Cut into wedges and serve with vanilla ice cream if desired.

Tips:

• Take this dessert up a notch by brushing the plums with plum or apricot jelly after baking to glaze, and then dust with icing sugar before serving.
• Simplify this recipe by using Pams Sweet Short Crust Pastry instead of making your own.