Heirloom Tomato and Plum Galette

DOUGH INGREDIENTS

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1 stick cold butter, cut into 8 pieces

1/2 to 2/3 cup ice cold water

1 egg, beaten, for browning crust

1 egg mixed

FILLING INGREDIENTS

3 cloves garlic minced

1 small red onion, thinly sliced

3 Green onions sliced

6 Plums seeded and cut into cubes

2 cups of Heirloom Tomatoes some cubed and Some sliced for the top!

Several stalks of Brocolini

2 teaspoons salt, divided

A little sage for the garnish

1/2 a cup of freshly grated Parmesan

In a Large bowl, combine flour, salt, and sugar then grate the butter and mix it into the flour with you hands.Then add the water a couple of tables spoons at a time on a lightly floured surface till you can roll it into a ball of dough. Cool in the fridge for 30 minutes.

While you are waiting get the filler ready, clean and slice the veg leaving a few large slices of tomato for the garnish. Mix the plum, the tomato, the onion and the garlic in a bowl. Then Preheat oven to 425˚F.

When the dough is cool on a lightly floured parchment roll the dough into a 14 inch circle, scatter the parmesan on the dough then arrange the bowl mixture in the center and spread to make a 11 inch center, then add the sliced heirlooms on top, the brocolini and a little sage.Then fold up the sides of the galette pressing the seems together until the entire circle has been folded upon itself. lightly brush the crust with the egg and slide the parchment onto a baking pan. Sprinkle with a little salt and pepper and bake for 10 min at 425˚F then lower the heat to 375˚F and bake until a rich golden brown about 20 min.

Cool for 15 or so minutes garnish with a little parmesan cu and serve