Gluten-Free Plum Galette with Cardamom
Christine's original recipe inspired by Carol Kacinski's Amazing All-Purpose Gluten Free Flour
Ingredients for pie crust:
1 cup gluten-free flour (see link above)
1 packet Splenda or 1 tablespoon sugar
tiny pinch salt
1/3 cup cold unsalted butter, cut into small pieces
2 tablespoons each cold heavy cream and cold water
Preparation:
Whisk together flour, sugar, salt.  Place in food processor and add butter pieces. Using quick pulses, process until butter and flour resemble fine sand, about 5-6 pulses.
Through the feed tube, add the cream in several pours while pulsing and stopping, pulsing and stopping, then add just enough water to make the dough come together. Pinch mixture between your thumb and fingers. If it holds together, it's ready.  Take care to not add too much liquid or your dough will be too wet.
Pour dough onto a sheet of plastic wrap, gather the edges of the wrap and make the dough into a ball.  Flatten the ball into a disc and refrigerate for 45 minutes to 1 hour.
Ingredients for plum filling:
10-12 ripe plums (yellow and red is nice), pits removed, cut into 1/4-inch slices. Makes approx. 3 cups
Splenda packets or sugar to taste*
1/2 teaspoon ground cardamom
1 tablespoon tapioca starch
1 tablespoon cold unsalted butter cut into tiny cubes
heavy cream and vanilla sugar to finish the pie crust
Preparation:
While the dough is chilling, combine the plums, sugar, cardamom and tapioca starch in a bowl. Allow to sit at room temperature for 30 minutes for the plum juices to form.
Roll out the pie dough on a pastry cloth sprinkled with gluten free flour to a rough diameter of 14-inches.
Roll the dough up onto your rolling pin and center on a large parchment-lined baking sheet or pizza pan.
Place the plums (juice and all) in the center of the dough, spreading them to within 3-inches of the edges.
Dot the plums with the butter.
Fold the pie dough about 1/2-inch over itself, pleating and pinching if necessary, forming a smooth edge.  Bring the smooth edges of the dough about 3-inches over the plums, pleating as you go around, leaving a good portion of the plums showing in the middle of the galette.
Brush the dough with heavy cream and sprinkle with vanilla sugar. This is optional but makes for a nice crust.
Bake in a 380-degree oven for 45-50 minutes or until the crust is golden and the filling is bubbly.
Cool 30 minutes before cutting.

*I have not provided a measurement for the Splenda or sugar because the amount you use will depend on how tart or sweet your plums are.  Add it sparingly and taste until it is to your satisfaction.  The plums I used were fairly tart so I added 7 packets of Splenda, which amounts to approx. 6 tablespoons of sugar, which is just under 1/2 cup. The finished fruit was tart with a sweet finish.