Plum Galette With Whole-Wheat Crust

Directions

1. For the crust:
2. Cut the butter into 1/2-inch pieces, place it on a plate, and stick it in the freezer for 5-10 minutes, until it's quite firm but not so hard you can't squeeze it without the help of steroids.
3. While your butter chills, mix the dry ingredients well with a fork or whisk. Mix the vinegar and water in a bowl, then plunk in a few ice cubes to keep it chilly.
4. Once your butter is nice and firm, dump half of it into the flour mixture, and toss to coat -- ideally, you want a flour barrier between your hands and the butter at all times. Now you're going to cut in the butter. Use a snapping motion with your fingers until the mixture is crumbly. (You can also use a pastry cutter here.) Then, add the second half of the butter mixture, toss to coat, and cut this in -- the second time around, I like to press the cubes into flat sheets, which helps to make the crust flaky. Stop when all of your cubes have turned into either pea- and lima bean-sized crumbles or small, flat sheets.
5. Combine the ice water and apple cider vinegar. Sprinkle the ice water over the dough a tablespoon at a time, tossing lightly to incorporate. You don't want to overmix, but you do want the water to distribute evenly through your dough. Stop just when everything comes together, and a ball of dough holds together when you squeeze it. It it's looking super crumbly, add a teensy bit more water.
6. Form your dough into a ball, pat it into a fat disc, then wrap it tightly in plastic. Chill it in the fridge for at least a few hours -- overnight is ideal.

1. For the filling and assembly:
2. Preheat your oven to 425° F. Toss the plums, flour, sugar, and salt together; add the zest, vanilla, and cinnamon if you want. Let sit for 15 minutes or so, then drain off all the juices.
3. While your filling sits, roll out your crust: Flour a clean, large surface, then plop your disc of dough onto your surface. Flour the top, and your rolling pin. Roll your dough out into something that resembles a circle, using equal pressure; stop when the dough is about 1/4 inch thick. It's totally fine if the edges are weird and crumbly.
4. Transfer your dough onto a parchment-lined baking sheet by rolling it onto your rolling pin and then unfurling it. If it's soft, pop it in the fridge for a few minutes to firm up.
5. Once your filling is fulling drained -- I like to use a fine mesh strainer and give it a few assertive shakes -- pile it into the center of your crust, then fold the crust over the filling. Brush with egg wash, sprinkle with salt and sugar, then bake for 35 to 40 minutes, until the crust is a deep golden brown and there are no pale parts to be seen. I like to tap on the crust with my nail; if you can picture the dough shattering under your teeth, you're ready to pull it.
6. Let it cool, if you can wait. Let it sit overnight, and eat it for breakfast. Or fulfill one of my galette fantasies: Call a few friends to your side, dump a big scoop of ice cream over top, and go at it with forks, racing against the melting cream.