Choose ripe plums if you want to go for the really sweet flavor or you can add less sugar to avoid over sweetening. If you are using fairly sour plums, then you can add more sugar plus lemon juice to balance the tartness.
The dough for this galette is quite simple and can be made in just 10 to 15 minutes. I like to roll the chilled dough on a board dusted with flour and a little turbinado sugar. The sugar is pressed into the bottom of the dough and provides a brownish caramelized bottom when cooked. Since this is a rustic-style plum galette, there is no need to worry about how you fold your dough – just free-form the crust into whatever shape appeals to the eye.
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