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Put the plums in a large mixing bowl with the cornflour, cinnamon, sugar and clementine zest; toss gently until the plums are evenly coated. Set aside.
Lightly dust a work surface with icing sugar and use a rolling pin to roll 75g marzipan into a 22cm circle, turning as you go.
Chop the remaining marzipan into 1cm cubes. On a sheet of baking paper, roll out the pastry sheet to a 25cm circle. Put the marzipan circle in the centre; sprinkle with the ground almonds. Arrange the plums on top, leaving a 3cm border of pastry. Scatter over the chopped marzipan.
Fold the pastry border so it overlaps the plums, pinching to seal any cracks as you go. Brush the pastry with beaten egg and scatter over the flaked almonds. Slide the galette onto a baking tray, cover, label and freeze for up to 4 weeks.
When ready to use, preheat the oven to 200°C/180°C fan/gas 6, placing a large baking tray in the centre of the oven for 10 mins to heat up. Slide the frozen galette onto the hot tray (still on its baking paper) and bake for 35-40 mins, until the pastry is golden and crisp.
Leave to cool for 5-10 mins before serving. Leftovers will keep for up to 2 days in the fridge.