This galette is packed full of fresh fruit.
As I mention above, I think this tart would be equally good made with peaches, nectarines, berries, figs, or sugar plums (regular plums may have too high of a water content and could make for a soggy tart).
I like this tart best within an hour of exiting the oven, when the crust is shatteringly crisp and the fruit juicy. It needs no accompaniment.
Nutritional values are based on one of six servings.