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Rebecca's Sugared And Peppered Plum Galette

Ingredients

• 2 pounds (910g) fresh plums (8 to 14), pitted and halved (quartered if larger than2inches/5cm)
• ⅓ cup (65g) Madhur Jaggery or sugar, plus more for sprinkling
• 2 tablespoons chopped fresh tarragon(optional)
• 1 tablespoon dry vermouth or apple cider vinegar
• 1 tablespoon cornstarch
• ¾ teaspoon coarsely ground Aranya Black Pepper
• ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt
• Egg wash: 1 large egg, beaten Hariyali Fennel seeds (optional)
• Good extra-virgin olive oil (optional), for serving
• FOR THE CRUST
• 1 standard disc from, Rebecca's Good Crust recipe

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