8 to 10 servings
For the crust:
9 tablespoons (127 grams) cold unsalted butter
1/2 teaspoon (3 grams) cider vinegar
1/4 cup (60 grams) ice water
1 1/3 cups (187 grams) all-purpose flour
1 tablespoon (13 grams) granulated sugar
1/2 teaspoon (4 grams) fine sea salt
For the fruit layer and glaze:
1.75 pounds (800 grams; 8 large) raspberry jewel pluots, divided
1/2 cup plus 3 tablespoons (139 grams) granulated sugar, divided
1 tablespoon (15 grams) unsalted butter, melted
To prepare the crust, cut the butter into small pieces and chill in the freezer for 20 minutes.
Stir vinegar and water in a small bowl and keep in the refrigerator until needed.
In a food processor fitted with a metal blade, pulse together the flour, sugar, and salt to blend. Add chilled butter pieces and pulse until the mixture resembles coarse meal. Gradually add the water and vinegar mixture and pulse until the dough forms clumps and curds.
Gather the dough into a ball, flatten slightly and wrap with plastic. Chill in the refrigerator for at least 3 hours, preferably overnight.
Place the dough between two sheets of parchment paper and shape it into a flat disk by smashing it with a rolling pin. Roll out into a rough 11-inch circle. Trim the edges to a clean circle with a pizza cutter (or a paring knife). Transfer the circle to a baking sheet and chill in the freezer for 15 minutes.
Set a rack in the middle of the oven and preheat the oven to 375°F/190°C.
To prepare the fruit layer, halve six of the pluots, remove the pits with the tip of a paring knife, and cut the halves lengthwise into 1/4-inch-thick (6 mm) slices.
Grate the remaining two pluots into a medium saucepan, add 1/2 cup (100 grams) of the sugar on top and set aside.
Remove the rolled-out galette dough from the freezer and leaving a 1 ½-inch (4 cm) border on the outside, sprinkle 1 tablespoon (13 grams)of the sugar on top. Arrange the pluot slices on top in slightly overlapping concentric circles and sprinkle 1 tablespoon (13 grams) of the sugar on top of the pluots. Roll the border of the dough towards the pluots, brush the top of the border with melted butter and sprinkle the remaining 1 tablespoon (13 grams) of sugar on top.
Bake until the crust is golden and the juices thicken, for about 45 minutes, rotating the baking sheet halfway through.
As the galette bakes, prepare the glaze. Place the pan with the grated pluots and sugar over high heat and bring to a boil. Turn the heat down and cook over medium-high heat until the juices are slightly thickened, for 6 to 7 minutes. Pass through a fine mesh sieve, discard the pulp and set the glaze aside.
Remove the galette from the oven and let cool for 10 minutes. Brush the top of the pluots with the warm glaze (you will not need all of it) and serve (preferably with vanilla ice cream on the side) immediately.
The galette is best served shortly after it is made. If you have leftovers, warm for a few minutes in a 350°F/180°C oven before serving.