Ingredients
for the pastry
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
for the galette
10-12 italian plums (prunes), sliced
1/2 cup blueberries
1 tablespoon corn starch
1/2 cup sugar
1 egg yolk mixed with 1/4 cup milk
1/3 cup sliced almonds
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then flatten into disk. Wrap in plastic; chill 2 hours.
Preheat oven to 375F. Line a cookie sheet with parchment paper.
Slice plums and toss with blueberries in a medium bowl. Sprinkle in corn starch and sugar and stir to combine.
Roll out the dough to a rough circle. Place on parchment paper. Dock the pastry with a fork a few times, all the way to the edges. Spoon plum blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge. Fold edge of dough over 1 inch of blueberry plum mixture, pleating dough. Lightly brush pastry with some of beaten egg wash and sprinkle almonds.
Bake until filling is bubbling and pastry is golden, 45-50 minutes. Cool slightly on baking sheet on a rack. Serve warm or at room temperature.
