recipes

Four Plum Almond Galette

For the Pâte Brisée: Adapted from a recipe by former White House Chef Roland Mesnier Serves: makes the dough for one 12-inch galette Prep time: one hour forty minutes plus at least one hour to refrigerate dough For the filling: Adapted from a 1978 Gourmet Magazine recipe. Serves: 6-8 Prep time: one hour