Plum and Fig Galette

Last week at my jam class I tasted a plum that was so good I was reminded of how much I like plums. I immediately picked a couple up at the farmers market and thought about what I could do with them. I had seen a couple of recipes for plum galettes in the food blogosphere and they looked so good I had to try one too. Naturally, I wanted to add a little extra somethin' and you know I love me some figs so I stuck a few in there too. I decided to replace sugar in the filling with honey and didn't add much because both of the fruits were pretty sweet on their own. This was so good. The plums were sweet and slightly tart, the crust was nice and flaky and the figs caramelized a bit. I have hopefully at least one more figgy recipe for you all and then I think I will wrap it up for fig season this year...unless I can't resist them again at the farmers market tomorrow... :)

Update: I am submitting this to the Purple Food Event at Diary of a Fanatic Foodie.

Plum and Fig Galettte

For the dough
(Adapted from Simply Recipes)

1/2 cup all-purpose flour plus 2 tablespoons
4 tablespoons very cold butter, cut into 1/2 inch cubes
1/4 teaspoon salt
3/4 teaspoon sugar
1 to 2 tablespoons ice water

For the filling:
1 plum, pitted and sliced
4 figs, stemmed and halved
Juice from 1/2 lemon
1/2 tablespoon honey (or more to taste)

Additional:
1 egg, lightly whisked with a splash of water
1/2 tablespoon butter, cut into small pieces
Turbinado sugar for sprinkling (optional)

To make the dough:
In a food processor mix together the flour, salt, and sugar. Add butter in pieces until the mixture resembles coarse meal. Add the water a little bit at a time until the mixture just comes together.

Turn the dough out onto a clean surface and form into a disc. Do not over-knead the dough. Wrap the disc in plastic wrap and refrigerate for 1 hour.

To make the filling:
Gently stir together the plums, figs, lemon juice, and honey.

To assemble the galette:
Preheat the oven to 400 degrees. Remove the dough from the refrigerator and allow to sit at room temperature for about 5 minutes. Turn the dough out onto a lightly floured surface and roll out to a circle about 1/8 inch thick.

Arrange plum slices in a circle around the dough leaving 1-2 inches around. Place a slice of fig between every 2 or 3 slices of plum.

Fold the dough over the fruit. Sprinkle the butter over the top. Brush the sides of the dough and sprinkle with turbinado sugar if desired. Bake for 20-30 minutes until the crust is golden brown. Allow to cool before serving.