When Life Gives You Lemons! Part Two....

I know what you're thinking. Where on earth did she get that tre' cool bowl? That would be my lovely Mother-in-law, found by her at an estate sale. I have no idea whether it's old or new but it is by far one of my very favorite pieces.

Martha's recipe called for you to separate the dough into two discs. If you want a large galette, combine both discs; if you want two small ones, then keep them separate. I usually go for the gusto and make one big one. Roll the dough out on a lightly floured surface into a large round circle. Place on a lightly buttered, small rimmed baking sheet. Pour the plum mixture into the center (leave a two inch border on all sides) and fold the dough up around the center of the mixture. You're creating a window for the fruit mixture to peek through so make the window as big or as small as you want it. Bake at 375 degrees (Fahrenheit) for 40 minutes. For smaller galettes, shorten the time and watch so they don't burn. Remove from oven and let stand until completely cooled.

A little note on adding nuts to your recipes: In the Midwest we add nuts to everything, I am not sure if it's a texture thing or adding more heartiness to a dish, regardless, we put nuts in everything, everything dessert that is. Here in the Pacific Northwest you don't find this quite as often, they prefer their desserts to be "female" in other words no nuts. So your choice, but I definitely prefer the texture that nuts bring to pastry dishes such as these.

~Shannon