# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 1 large egg yolk
07 - 3 to 4 tablespoons ice water
→ Filling
08 - 5 to 6 ripe plums, pitted and thinly sliced
09 - 3 tablespoons clover honey, plus extra for drizzling
10 - 2 tablespoons turbinado or demerara sugar
11 - 1 tablespoon cornstarch
12 - 1/2 teaspoon vanilla extract
13 - 1/4 teaspoon ground cinnamon
14 - Pinch of salt
→ Assembly
15 - 1 egg, beaten (for egg wash)
16 - 1 tablespoon turbinado sugar (for sprinkling)
17 - Fresh clover blossoms or edible flowers, optional
# Directions:
01 - In a large bowl, whisk together all-purpose flour, almond flour, granulated sugar, and sea salt.
02 - Add cold unsalted butter and use a pastry cutter or fingertips to work it into the flour mixture until resembling coarse crumbs.
03 - Whisk the egg yolk with 3 tablespoons of ice water in a small bowl.
04 - Drizzle the egg yolk mixture over the flour mixture and stir until the dough just comes together; add extra ice water if needed. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
05 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
06 - In a bowl, toss sliced plums with clover honey, turbinado sugar, cornstarch, vanilla extract, ground cinnamon, and a pinch of salt until evenly coated.
07 - On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Transfer to the prepared baking sheet.
08 - Arrange the plum filling in the center of the dough, leaving a 2-inch (5 cm) border around the edges. Gently fold the edges over the fruit, pleating as you go.
09 - Brush the crust with the beaten egg and sprinkle turbinado sugar over the edges.
10 - Bake for 35 to 40 minutes, or until the crust is golden brown and the fruit filling is bubbling.
11 - Drizzle the warm galette with extra clover honey and scatter with fresh clover blossoms if desired. Let cool briefly before slicing.
