Crust

Combine flour, sugar, and salt into a food processor or large bowl and pulse.

Place the butter pieces over the top of the dry ingredients and pulse until butter and dry ingredients start to form crumbs in texture.

Add sour cream and pulse again until the mixture comes together and place on a piece of wax paper and form into a ball. Place in the fridge for at least 30 minutes to cool before rolling it out. (I used a pre-made pie crust which was chilled in the fridge to save time.)

Filling

Pre-heat oven to 400 degrees F.

Pre-wash the fruit and slice into vertical pieces about 1/8” to 1/4” thick removing the stems, seeds, and stones from the plums. I skinned the pears but left the skin on the plums.

Combine sugar, lemon juice, corn starch, and salt in a medium to a large bowl and add the fruit.

Toss the fruit into the mixture with your hands or large wooden spoon. I used my hands because the pears were quite soft and fragile when mixing, and I did not want them to fall apart.

Roll out the dough to about a 12-inch circle or just unfold the pre-made chilled dough onto a floured surface.

Transfer the dough to a sheet of parchment paper and place on a cookie sheet.

Transfer the fruit mixture to the center of the pie crust and fold into the pie to form pleats. Don’t worry about being too precise.

Whisk egg yolk in a small bowl and brush the edges of the crust. I sprinkled coarse sugar on the edges.

 Transfer the pie to the middle rack in your pre-heated 400-degree oven for 30-35 minutes or until the fruit is bubbling and the crust is turning a nice golden brown. Make sure to view it so it does not get too dark.

Remove from oven and let cool to room temperature before slicing and serving. You can store the galette at room temperature for a couple of days if it lasts that long.