# What You'll 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 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)
# How to Make It:
01 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Add cold cubed butter and cut into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
02 - Whisk egg yolk with 3 tablespoons ice water in a small bowl. Drizzle over the flour mixture and gently stir until dough begins to come together, adding additional water if necessary. Shape dough into a disk, wrap, and chill for at least 30 minutes.
03 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
04 - In a bowl, toss sliced plums with clover honey, turbinado sugar, cornstarch, vanilla extract, ground cinnamon, and a pinch of salt until evenly coated.
05 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
06 - Arrange the plum filling in the center of the dough, leaving a 2-inch border free. Fold the edges over the fruit, pleating gently to form a rustic edge.
07 - Brush the folded dough edges with beaten egg and sprinkle turbinado sugar over the crust.
08 - Bake for 35 to 40 minutes until crust is golden brown and fruit filling is bubbling.
09 - Drizzle baked galette with additional clover honey and scatter fresh clover blossoms if desired. Allow to cool briefly before slicing.
