Nectarine Plum Gallette

Gallettes are like free form tarts--instead of using a pie pan, the crust is laid out on a sheet pan, the filling is piled up in the center, and the edges of the crust are folded over. The crust for this gallette was flaky and buttery and stayed crisp, even loaded with juicy fruit. The combination of plums and nectarines was the perfect ode to summer. Ryan and I enjoyed this tart warm out of the oven with a big scoop of vanilla ice cream. We went back for seconds--enough said. This one's a keeper.