Apple-Prune Galette

Directions

1. 1
   Prepare a hot fire (450F) in a wood-fired oven or cooker.
2. 2
   To make the dough, combine the flour, salt, and sugar in a bowl.
3. 3
   Stir with a whisk to blend.
4. 4
   Using your fingertips or a pastry blender, rub or cut the butter into the flour until some of the butter is in flakes and the rest is the size of peas.
5. 5
   Stir in the water 1 tablespoon at a time to moisten the dry ingredients.
6. 6
   Form the dough into a ball.
7. 7
   It will still look a little rough with some streaks of butter.
8. 8
   On a floured board, divide the dough into 2 pieces, flatten each piece into a disk, and wrap in plastic.
9. 9
   Refrigerate for at least 1 hour or up to 3 days.
10. 10
    Freeze the extra disk of dough for up to 1 month.
11. 11
    To make the filling, cover the prunes with hot water and let soak for 15 minutes.
12. 12
    While the prunes soak, peel and core the apples and cut them into 1/8-inch slices.
13. 13
    Drain the prunes.
14. 14
    Put them in a bowl with the apples and toss with the sugar and liquor.
15. 15
    On a floured board, roll 1 disk of the dough out into a 14-inch round.
16. 16
    Transfer the disk to a cornmeal-dusted pizza peel.
17. 17
    Mound the fruit in the middle, leaving a 2-inch border of exposed dough.
18. 18
    Fold the dough over the fruit, pleating it to close as you go around.
19. 19
    Sprinkle the folded-over dough with the 1 tablespoon of sugar.
20. 20
    Slide the galette from the peel directly onto the hearth of the wood-fired oven.
21. 21
    Bake until the crust is brown and the apples yield to the tip of a knife, 25 to 30 minutes.