For the dough, mix the flour with sugar, salt and cinnamon (optional). Add the cold butter in pieces and knead everything together. While kneading, add the ice-cold water a tablespoon at a time until you have a smooth dough. Wrap the dough in foil and put it in the fridge for at least an hour.

In the meantime, preheat the oven to 180 °C fan oven or 200 °C top and bottom heat. Wash the plums and blueberries, remove the stones from the plums and cut them into wedges. Mix the fruit with the brown sugar, cinnamon and a pinch of salt in a bowl.

Take the dough out of the fridge and roll it out on a smooth surface on baking paper to form a circle of about 30 cm in diameter. Sprinkle everything with a little flour if necessary.

Now pull the dough circle with the baking paper onto a suitable baking tray.

The chg pizza tray PRIMA “EasyOven” (3490) or the grill and pizza tray PRIMA “Enamel” (3470) are ideal for this.

Now spread the plum and blueberry mixture over the dough so that there is a 3-4 cm wide edge on the outside. Fold this edge over and brush with the beaten egg.

Spread chopped almonds on the galette and bake it in the preheated oven for about 35-40 minutes. If the galette becomes too dark, cover it with aluminum foil for the rest of the baking time.

Serve the galette warm or cold as desired, with whipped cream or vanilla ice cream.