Servings: 6 to 10
As the plums bake, the galette will spread and flatten. Use a rimmed sheet pan to catch juices that may leak out.
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Make Ahead Tips
You can make and chill the dough for this rustic tart a day in advance. You can also bake the galette several hours ahead and keep it at room temperature.
Crust was slightly bitter. Not sure why? Followed directions exactly. Otherwise, very good.
Excellent. Much easier to make than arranging slices in a tart. Both filling and crust were very good. I used Italian prune plums. Be sure to use parchment or you will never get it off the pan.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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