Plum galette

Put the flour in a bowl, add salt and mix. Make a well in the flour and add half the egg inside with oil. You see mixing slowly, from the sides inward.

Check small squirts of warm water until a smooth dough have and is not dry. If too wet, add a little more flour. Wrap in plastic wrap and let stand about 30 minutes.

Peel the plums and cut them into wedges. For honey in a tiny bowl, derrítela with the sprig of rosemary. This is going to "flavoring". Uslerea in a circle, not too thin so that the stuffing out, but not too thick to eat alone mass.

In the mass, add the jam, then plums and dip with honey. Fold edges of rustica way, paint it with the tips of the remaining eggs (keep clear for another preparation) and put it on the can of the oven with a sylpat or parchment paper.

I put it in the oven preheated to 180 for about 30 minutes or until edges are golden brown.

Camila Cariaga. Blog my taste. Adapted.