I’ve highlighted the plums’ tangy sweetness here with a squirt of lime juice and with maple sugar, which has a nuanced sweetness. It’s definitely a splurge product, but it’s what makes this galette so special. That and the combination of walnuts and rye, which make the crust of this free-form tart especially rich.
makes one 9-inch galette
no eggs
1. Position a rack on the lowest rung in the oven and preheat to 400°F. If the dough has been chilled for longer than 2 hours, let stand at room temperature for 10 minutes.
2. Lightly flour a large sheet of parchment paper. Unwrap the disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 10-inch round, occasionally lifting and replacing the plastic wrap. Slide the dough, on the parchment, onto a baking sheet. If the dough softened during rolling, refrigerate while you prepare the filling.
3. Put the plums in a large bowl. Add the lime juice, salt, and 6 tablespoons (59 g) of the maple sugar, and toss until evenly coated. Stir the walnuts, rye flour, and the remaining 2 tablespoons maple sugar together in a small bowl. Sprinkle the mixture evenly over the dough, leaving a 2-inch rim all around. Arrange the plums on top, either decoratively or in a jumble, depending on your mood. Fold the rim of the dough over the plums, pleating it to encase the fruit. It’s easiest to do this by lifting up the parchment beneath the dough and gently pressing it toward the fruit, then peeling the dough from the parchment. If the dough sticks to the parchment, slide a thin offset spatula or knife between the dough and paper. If the dough softens too much while you’re working, pop it into the freezer briefly to firm it up again.
4. Bake the galette until the plums are tender and the crust is browned, 45 minutes to 1 hour.
5. Cool on the pan on a wire rack until warm or at room temperature. To serve, cut the galette into wedges. Drizzle with maple syrup and top with vanilla ice cream, if you’d like.
The galette is best soon after it’s made but can be kept on the cooling rack for up to 4 hours.