FOR THE MASS OF THE GALETTE
• 150 grams of butter
• 8 tablespoons of sugar
• 1 cold egg from the fridge
• 2 ½ cups all-purpose wheat flour
FOR THE FILLING
• ½ kilo of plums, red and yellow. Ripe, but firm.
• 5 tablespoons of sugar.
OF THE FILLING
We wash the plums and we make a small cross with a small sharp knife or lace, at both ends, we pass them through boiling water for 1 minute, remove them with the help of a slotted spoon and put them in a bowl or container with water and ice, this to remove the skin more easily.
After peeling all the plums, cut them in half, discarding the seeds. Put them in a container, where we stir them with our hands with the 5 tablespoons of sugar.
We reserve until the moment of assembling the cake.
OF THE DOUGH AND ASSEMBLY OF THE GALETTE
In a clean work counter in the kitchen, we make a volcano with the wheat flour, and in the middle of it we add the rest of the ingredients, we are joining them with the tips of the fingers from the outside to the inside until they form a homogeneous mass, but without kneading it.
We wrap it in plastic wrap or put it in a plastic bag and store it in the fridge for at least one hour. After this time, we take it out of the fridge, put a little flour on the work counter and stretch it with the help of a rolling pin, forming a circle. We leave 4 fingers of space from the edge of the dough inwards and place the plums already peeled in the center, making an internal circle and placing them one on top of the other. We fold the edges of the dough inwards, leaving the central circle uncovered, where the plums will be visible.
With the help of a spatula, we place it on a cookie baking tray, with previously greased waxed or aluminum paper,
We take it to the oven at 350 ° F (170 ° C) until the dough is golden brown.
It can be eaten hot or cold. Accompanied with ice cream it is heavenly.