I found these multi-colored plums and thought they looked perfect for a casual galette I was making to take to a friend's barbecue. I used the Frog Commissary crust and prepped it with a mixture of semolina and sugar, as recommended here. The only problem was that I didn't use quite as much sugar with the plums as was recommended (I used only 1 Tablespoon; the recipe called for 3), and the result was a bit more tart than I would have liked. Still, such lovely colors!
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