Make the pastry dough and chill in the refrigerator before use. If making the plum galette with pre-made pie crust dough, store it in the refrigerator until use. If frozen, thaw and then refrigerate.
Slice the plums 1/8 inch thick with a mandolin of knife.
Place your pastry dough in between two pieces of plastic wrap and roll out to 1/8 inch thick into a large circular shape. This will feel like a little bit of hard work since the dough is so cold and hard, but do not let the dough warm up before rolling out or it will be a sticky mess to transfer. Remove one side of the plastic wrap and place that side onto a large sheet of parchment paper, then remove the top piece of plastic. If you’re using a cast iron dutch oven for outdoor fire cooking like I did, transfer to the dutch oven. If you’re cooking inside, place on a baking sheet.
Arrange the plums in a circular fashion, starting from the center and working your way to the edges, but stop 1-2 inches from the outside.
Fold the outer edges of the dough over the plums. As you make your way around the perimeter, pinch the dough together to seal it in place.
Cook in the oven at 350°F for 25-30 minutes or until the edges of the pastry dough are turning golden brown.
