Galette Dough Ingredients:

• 1 lb cold unsalted butter
• 1 cup ice water with 1/2 Tbs. Guava Lime Smoked Hawaiian Sea Salt
• 2 1/2 cups all purpose flour
• 2 3/4 pastry flour

Directions:

• Cut butter into 1/8th inch slices.
• Put in freezer as well as the salted water for ten minutes.
• Put flour on workspace, the chilled butter on top. Throw a dusting of flour over butter.
• Use rolling pin to roll the two together.
• Using pastry scrapper or metal spatula fold the sides over the center of the dough.
• Roll and combine four times.
• The butter should retain its flat shape, layering is what you’re after.
• Don’t worry- it isn’t pretty at this point!
• Make a well in the center, pour ice water in.
• It’s going to want to leak out which is fine.
• Scrape the sides of dough over into the well of water and dust with flour to allow you to roll out the dough.
• Throw flour under dough to keep it from sticking while rolling it out.
• Get under the dough and fold it over the other half.
• Roll it out again.
• Repeat 3 or 4 times.
• The dough will look less rough and you should see slices of butter throughout the rectangle of pastry dough.

Fruit

• 1 ripe mango, peeled and sliced into wedges
• 3 ripe plums pitted and sliced into wedges
• Egg wash of 1 yolk with 1 Tbs water
• Coarse sugar for garnish

Assembly and Baking

• Roll out enough dough to cut 2 six inch circles 1/4 inch thick.
• Freeze the rest.
• Dust off excess flour and set on parchment paper on a cookie sheet.
• Arrange mango and plums in the center leaving 3/4 of an inch border.
• Gather the sides up and pinch together all the way around (similar to pie border but flat).
• Brush pastry edges with egg wash and cast sugar over the pastry edge and fruit.
• Bake at 400º for 40 minutes or until brown.
• Place on a cooling rack and serve with ice cream or whipped cream