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Plums just belong in galettes. The tart, floral orbs practically beg to be swaddled in buttery pastry. The beet-red flesh of Black Splendor plums (which you can find at the supermarket in season) is especially gorgeous when it comes to contrasting color with the crust. But why not play around with a handful of varieties if you can find them? Whichever plums you choose, dress them with black pepper and a splash of herbal dry vermouth.Call it gilding the lily, but instead of ice cream or whipped cream, a slice is excellent topped with freshly shaved Parmesan and a drizzle of honey in addition to the grassy olive oil

Ingredients

FOR THE FILLING

2 pounds (910g) fresh plums (8 to 14), pitted and halved (quartered if larger than2inches/5cm)
⅓ cup (65g) Madhur Jaggery or sugar, plus more for sprinkling
2 tablespoons chopped fresh tarragon(optional)
1 tablespoon dry vermouth or apple cider vinegar
1 tablespoon cornstarch
¾ teaspoon coarsely ground Aranya Black Pepper
½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt
Egg wash: 1 large egg, beaten Hariyali Fennel seeds (optional)
Good extra-virgin olive oil (optional), for serving

FOR THE CRUST

1 standard disc from, Rebecca's Good Crust recipe

Methods

Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
In a large bowl, toss together the plums, sugar, tarragon (if using), vermouth, cornstarch, pepper, and salt.
Roll the dough for one standard disc into a round and set it on the lined sheet pan.
Spoon the filling into the crust, leaving a 2-inch (5 cm) border. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust. Sprinkle fennel seeds (if using) and more sugar over the crust.

This Recipe Features

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Aranya Black Pepper

To elevate the simplest of dishes with a complex, layered heat.

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Chai Masala

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Rebecca's Sugared and Peppered Plum Galette

Recipe by: Rebecca Firsker, chef & author of Galette!

Serves 6-8

Ingredients

FOR THE FILLING

2 pounds (910g) fresh plums (8 to 14), pitted and halved (quartered if larger than2inches/5cm)
⅓ cup (65g) Madhur Jaggery or sugar, plus more for sprinkling
2 tablespoons chopped fresh tarragon(optional)
1 tablespoon dry vermouth or apple cider vinegar
1 tablespoon cornstarch
¾ teaspoon coarsely ground Aranya Black Pepper
½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt
Egg wash: 1 large egg, beaten Hariyali Fennel seeds (optional)
Good extra-virgin olive oil (optional), for serving

FOR THE CRUST

1 standard disc from, Rebecca's Good Crust recipe

Methods

Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
In a large bowl, toss together the plums, sugar, tarragon (if using), vermouth, cornstarch, pepper, and salt.
Roll the dough for one standard disc into a round and set it on the lined sheet pan.
Spoon the filling into the crust, leaving a 2-inch (5 cm) border. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust. Sprinkle fennel seeds (if using) and more sugar over the crust.