Galette with cottage cheese and plums

Ingredients:

Shortcrust pastry

• 1 and 1/4 cups flour, plus a little extra for working with
• 1 tbsp. granulated sugar
• 1/4 teaspoon coarse salt
• 110 g cold butter, diced
• 1 egg, beaten with 1 tbsp. cold water

Cheesecake

• 250 g of cream cheese at room temperature
• 2 tbsp. granulated sugar
• 1.5 tsp vanilla extract
• 1 large egg, separate the white from the yolk
• A pinch of salt
• 2 ripe medium plums (about 350 g), halved, pitted and thinly sliced
• 1/3 cup brown sugar
• 2 tsp cornstarch
• Coarse sugar for sprinkling

Preparation:

1. Using a food processor, combine the flour, sugar, and salt. Add the butter and process until the mixture forms coarse, wet crumbs with pea-sized pieces of butter. Add the egg and mix until the dough comes together. Place it on a disc of plastic wrap, wrap tightly, and refrigerate for at least 1 hour or overnight.
2. In a medium bowl, whisk together the cream cheese, sugar, vanilla, egg yolk, and salt until smooth. Cover with plastic wrap and refrigerate for 45 minutes. In a bowl, combine the plums, brown sugar, cornstarch, and vanilla.
3. Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375°F (190°C).
4. Sprinkle the dough with flour on both sides and roll it out into a circle with a diameter of 30 cm and a thickness of 0.3 cm. Transfer the dough onto baking paper, and then onto an inverted baking sheet.
   
   Place the cream cheese filling in the center of the dough, 5 cm from the edge. Arrange the plum slices on top in a circle, overlapping them to completely cover the filling. Fold the edges of the dough under, pleating them if necessary, brush with egg white, and sprinkle with coarse sugar. Refrigerate for 15 minutes.
5. Transfer the pie, paper included, to a preheated baking sheet and bake until golden brown, 40 minutes. Transfer the finished cheesecake to a wire rack and cool slightly for 30 minutes.