I made two small galettes rather than a single large one (less chance of a breaking mishap) and both turned out beautifully. The recipe came from Cream Puffs In Venice. I used much more sugar (about 1/4 cup) grated stem ginger, and grated lemon zest. I don't think anything this gorgeous has ever emerged from my kitchen.
If you can still get hold of prune plums where you live, do so-and bake this galette. I still can't get over the fact I baked this.
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