Plum & Thyme Galette

Start with a chilled dough—too warm and it tears when shaping. Roll it into a 12-inch circle on a floured surface, then transfer to a parchment-lined baking sheet. Keep edges thick and uneven—they’ll bake up flaky. Arrange plum slices in a circle, leaving a 2-inch border for folding.

Mix a touch of sugar and cornstarch with fresh thyme leaves, then sprinkle over the fruit. Fold the pastry edges inward, overlapping slightly, to create a rustic rim. Brush with egg wash for golden color and a light sprinkle of coarse sugar. Bake at 400°F until the crust is deep golden and juices bubble.

Let the galette cool at least 15 minutes before slicing—this lets the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla bean ice cream or a dollop of crème fraîche. It’s forgiving in shape but precise in flavor: the thyme cuts through sweetness, and the pastry remains tender yet sturdy.