Plum Galette

Chocolate Tart

1 cup gluten-free all-purpose flour 
1/2 teaspoon sea salt

4 oz (1 stick) cold unsalted organic butter, cut into small pieces 
1 egg 
2 tablespoons ice water


6 satsuma plums (pitted and cut into 1/4 inch wedges)

2 tablespoons coconut sugar

1 tablespoon fresh lemon juice

1/8 teaspoon cinnamon (optional)


1 egg (beaten)


1-Preheat oven to 375°F.

2-In a food processor, combine gluten-fee flour and sea salt. Add butter and pulse several times until mixture resembles fine meal. Add the egg and 2 tablespoons ice water, then pulse until well combined and dough comes together. Remove dough and press together with hands. Chill the dough in the fridge for at least 30 min.

3-Roll your chilled dough in between 2 wax paper sheets into a circle and place it on a baking pan lined with parchment paper. 

4-In the meantime, place plum wedges in a small bowl and toss with coconut sugar cinnamon (if using) and lemon juice.

5-Spoon plum mix onto dough leaving a 1 1/2 inch border around the edges or if you want a nicer look arrange the plum wedges in a circular pattern starting from 1 1/2 inches from the outside edge of the dough, working your way into the center. Fold the edges of dough over the plums, covering part of the mixture.

6-Brush edges with beaten egg with a pastry brush.

7-Bake until the crust is golden and plums are soft and bubbling for about 30-40 min.

8-Let cool slightly on a baking rack before serving.