Plum Hazelnut Galette

Ingredients for pate brisee:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

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Ingredients for galette:
1 T all purpose flour, plus more for work surface
1/2 cup finely ground toasted hazelnuts
2 T light-brown sugar
1 T cornstarch
1/4 teaspoon salt

1 1/2 pounds (about 5) plums, sliced into 1/2-inch-thick wedges
3 T granulated sugar

1 large egg, lightly beaten, or heavy cream, for basting the dough
1/2 cup plum or red-currant jam

Preparing the dough:
Pulse flour, sugar and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

Divide dough in half, and shape into disks. Wrap in plastic; refrigerate at least 1 hour or overnight. Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

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Preparing the galette:
Preheat oven to 425 degrees F, with rack in lower third.

On a lightly floured work surface, roll out pate brisee to 1/8 inch thick. Trim edges to form an 18-by-16-inch rectangle, and transfer to a parchment-lined baking sheet. In a small bowl, combine flour, hazelnuts, brown sugar, cornstarch, and salt; spread to cover middle of dough, leaving a 3-inch border all around.

Arrange plums in rows on top, slightly overlapping the slices and alternating direction of each row. Sprinkle plums with granulated sugar. Fold dough to enclose edges; brush dough with egg wash. Chill 30 minutes in refrigerator.

Bake 10 minutes. Reduce oven heat to 400 degrees F, bake until pastry is golden brown and plums are softened, about 30 minutes. Transfer to a wire rack; let cool to room temperature. Heat jam in a small saucepan over low heat, stirring until melted. Let cool a few minutes; brush evenly over plum slices.

Serves 8