Black plum galette (Edit recipe)

For the dough

1. In a large bowl, whisk together flour, cornmeal, sugar, and salt.
2. Add cold butter cubes to flour mixture. Use your fingers to work the butter into the dough until you get varying sizes butter (lentil size, pea size, kidney bean size), these butter pockets create flakiness.
3. Add cold milk and form into a dough. Transfer the dough onto an unfloured surface and knead into a smooth ball for about one minute. Cover the dough in plastic wrap and refrigerate for 1 hour until it is firm.
4. Preheat the oven to 350 F.
5. Transfer the dough to a floured surface and use a rolling pin to roll out into a 12-14’’ circle. Place onto a parchment line baking sheet that is larger than the dough rolled out. Sprinkle 1TB of brown sugar and apple spice seasoning in the center of the dough.
6. Cut the plum in half, remove the pit and slice to 2mm, shingle and transfer to the center leaving some dough around the edges. Cut excess dough with a sharp knife to make uniformed and fold around the sliced plums. Brush the edges with egg wash then sprinkle with coconut flakes and pecans.
7. Bake for 30 minutes then increase the temperature to 375 F then bake 30 minutes.

For maple thyme syrup

1. In a small saucepan, add maple syrup and thyme. Simmer for 2 minutes on medium heat and set aside.
2. Slice galette into desired size, drizzle with syrup and optional whipped cream or ice cream.