Step 1

I have made this crust according to the same directions as my easy, flaky pie crust recipe. If you need more detail and images of the crust, please visit that post.

Step 2

Measure out the flour into a bowl. Transfer 2/3 of the flour to a food processor. (Leaving about 2 oz behind in the bowl.)

Step 3

Add the sugar, salt, cinnamon, and zest to the processor and pulse once or twice to combine.

Step 4

Add the butter and process the butter and flour until there is no dry flour and they completely combined and starting to clump.

Step 5

Break up the clumps and add the remaining flour to the processor. Pulse a few times, until the dry flour has broken up the dough.

Step 6

Transfer the dough to the bowl. Add the water and use a spatula to mix and fold in the water.

Step 7

Turn the dough out onto a well floured surface and form the dough into a disc. Chill the dough for at least 2 hours and up to 3 days.

Step 8

Preheat oven to 375F.

Step 9

Once the oven is hot, spread out the chopped walnuts on a baking sheet and bake for 4-5 minutes, or until browned.

Step 10

Take the dough out of the refrigerator and set it on a piece of floured parchment paper.

Step 11

Roll out the dough into a rough circle about 14 inches in diameter. Transfer the dough and parchment to a baking sheet and put it all in the refrigerator to chill while you make the filling.

Step 12

Pit and slice plums into wedges. Halve the grapes.

Step 13

Add both to a bowl along with the sugar, rum, and cornstarch. Toss to combine.

Step 14

Arrange the fruit in the center of the dough round, leaving 2-3 inches bare around the edges. Sprinkle the walnuts over.

Step 15

Fold up the edges of the dough around the filling. Pleat and pat the dough into place.

Step 16

Whisk together the egg and water. Then brush the egg wash over the crust.

Step 17

Mix the sugar and cinnamon. Sprinkle the cinnamon sugar over the galette.

Step 18

Bake the galette for 45-50 minutes, until the crust is browned and the filling is bubbly.

Step 19

Transfer the galette and baking tray to a cooling rack.

Step 20

Bring the honey and water to a boil. Then brush the warm honey over the top of the galette, both the filling and the crust.

Step 21

Let the galette cool to room temperature, then slice into wedges and serve.