Pluot Lime Galette

Ingredients

• 1.25 cups all-purpose flour
• 2 tablespoons white sugar
• 0.25 teaspoon salt
• 0.5 cup cold butter, cubed
• 0.25 cup cold water
• 4 pluots, pitted
• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 2 teaspoons lime juice
• 1 egg, beaten

Steps

1. Combine flour, 2 tablespoons sugar, and salt in the bowl of a food processor; pulse until blended. Add butter; pulse until pea-sized pieces remain. Add cold water; pulse until dough comes together.
2. Shape dough into a disc; wrap in plastic wrap. Chill in the refrigerator until firm, about 30 minutes.
3. Cut pluots into thin slices using a mandoline slicer; transfer to a large bowl. Add ⅓ cup sugar, cornstarch, and lime juice; toss to combine.
4. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. Roll out chilled dough on a floured work surface into a 12-inch circle; transfer to the prepared baking sheet.
6. Arrange pluot slices in concentric circles over dough, leaving a 1-inch border. Fold dough border over pluot slices, pleating to hold slices in; brush border with beaten egg.
7. Bake in the preheated oven until dough is golden brown, about 45 minutes. Set aside before slicing, 10 minutes.