Instead of the straight, rigid sides you get from a tart pan, the edges of these tarts were just folded over onto the fruit. I was captivated by their simplicity.
Plums are abundant in late summer, and they work brilliantly in galettes.
Many galettes later, I'm still a fan of this rustic style of tart. Keep the butter big for flaky dough My galette dough is a wonder. Easy to mix and roll, it bakes up sturdy yet flaky. I usually make my dough in a stand mixer, but you can use a food processor or cut the butter into the flour with a pastry cutter, two knives, or even your fingers if they're not so warm that they'll melt the butter. For the best results, don't cut the butter too small.