1. For the dough add the flour, sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and toss to coat it with the flour. Use a pastry cutter* and cut the butter into pea-sized pieces. Add the ice water and mix everything until the dough starts coming together – there can still be some dry spots. Wrap the dough into plastic wrap, flatten slightly and place in the fridge for about 45 minutes.

2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash and dry the plums and remove the stones. Set aside in a bowl. Mix the sugar, cornstarch, salt, and lemon zest and sprinkle over the plums. Mix (gently) to combine. Add the lemon juice and vanilla extract and mix to combine. Set aside to marinate for about 5-10 minutes.

3. Roll out the dough on a floured surface to get a circle of about 12 inches (30cm). Place the dough circle on the prepared baking sheet. Add the marinated on top, leave a 2.4 inches (6cm) wide border free from fruits, then fold the edges up and over the plums. Brush the sides with heavy cream, sprinkle with sliced almonds and some brown sugar, and place in the oven. Bake for 10 minutes, then reduce the heat to 375°F (190°C) and continue baking for 35-40 minutes. The sides should get a nice golden color but if you think they get too dark, cover the galette towards the end with a piece of aluminum foil. Take out of the oven and let cool down (almost) completely before serving. The galette tastes great with some whipped cream or vanilla ice cream on top.