Plum GaletteHere is the recipe. You're welcome.
1 1/4 cup flour
1/2 cup Earth Balance, (or butter) cold, cut into cubes
1/2 tsp sugar
1/2 tsp salt
4 TBSP ice water
Combine first four ingredients with a fork. If you have a food processor, you are a lucky ducky who gets to push a button until it looks like coarse meal. Fork or food processor, it's super easy and delicious. Add ice water one tablespoon at a time. Dough will be crumbly, but will hold together when you press it. Shape dough into a disk and refrigerate for one hour.
1/4 cup whole almonds
6 firm plums
1/4 cup sugar
1 TBSP flour
zest of half a lemon
Finely chop almonds.
Pit plums and slice into 1/4 inch strips. In a bowl, mix plums with sugar, flour and lemon zest.
Preheat oven to 350. On a lightly floured surface, roll dough into a circle, 1/4 inch thick. It's okay if it isn't a perfect circle, this is rustic, so imperfections are encouraged!
Spread almonds over dough, leaving a two inch boarder. (You'll notice on the above photo, I forgot to leave the two inch border). Spread plums on top of almonds.
Fold the two inch boarder of dough over plums.
I brushed the dough with water and sprinkled a little sugar on top. Bake until it is golden brown, about 45 minutes.