- 1 pie crust, homemade or storebought
- 4 plums, sliced into wedges
- 2 cups fresh blueberries
- 1 lemon, zested and juiced
- 1/ 3 cup sugar
- 2 tablespoons flour
- 1/ 2 cup jam, i used raspberry
- 1 egg, lightly beaten with 1 tablespoon of water
- Coarse sugar
Preheat oven to 400ºF. In a bowl, combine the fruit, zest, juice, sugar and flour. Let sit for 10 minutes or until the fruit begins to macerate and the flour and sugar are absorbed. Line a baking sheet with parchment.
On a floured surface, roll dough into a 12” circle. Transfer to the cookie sheet. Spread the jam into the center of the dough, about a 5” thin circle.
Add the fruit (but not the juices) to the center of the Galette, leaving a 3-inch border. Fold the edges of the dough up and over the fruit. Brush the edges with egg wash and sprinkle with sugar.
Bake for about 25-30 minutes or until the fruit is bubbling and the crust is golden.