Make the Pate Brisee

Put flour, butter and salt into a food processor and process for 5 seconds – the butter will still be in pieces

Add the ice water and process for 5-7 seconds longer, until the dough comes together – the butter will still be visible.

Remove the dough from the processor and gather into a ball.

On a large sheet of parchment paper that is lightly floured, roll out the dough into a 16 x 18 inch oval approximately 1/8 inch thick. Transfer to a baking sheet and chill in the refrigerator for 20 minutes.

Preheat oven to 400º

Filling

In a small bowl, combine 1/4 cup of the sugar with the almond and all-purpose flours and stir.

Spread the mixture in the center of the dough to within 2 inches of the edge.

Arrange the plums, starting from the center into concentric circles. Plums should fit tightly together.

Scatter the butter over the plums and sprinkle the 1/4 cup of sugar.

Fold the dough up over the plums, creating a 2 inch border, pinching and overlapping where necessary.

Sprinkle 2 teaspoons over the crust.

Bake the galette in the middle of the oven for 55-60 minutes until the crust is golden brown, remove from oven and let cool to room temperature before serving.