In a food processor, pulse together the flour and salt until combined. Add the chilled butter and pulse until the mixture is very crumb-like. You don’t want big chunks of butter. We want pie gravel. Ha! Oh.

Transfer the mix to a bowl and drizzle the ice water over it. Use a rubber spatula to start pressing the dough together, then tip it out onto a clean surface. Keep forming the ball with your hands, then press it into a four-inch disk and wrap with plastic wrap. Refrigerate this for at least an hour. Overnight is fine.

Later one, remove the pie crust and let it slightly soften on the counter about 20 minutes before you start to roll it out.

Preheat the oven to 375 while you slice the plums. Place the plums in a medium bowl and add the cinnamon plus a tsp of sugar in the raw. Toss to coat.

Roll the pie crust out on a floured work surface until it’s 12 inches in diameter. Then transfer to a baking sheet with parchment paper on it. Layer the plum slices in a circle on the pie crust, overlapping to create a pretty look, leaving one to two inches of crust around the edges. Fold the outer edge in over the plums, overlapping the dough to give it a nice pleated look. I’ve had better-looking galette crusts than this one, trust me. Once finished, brush the crust with the egg wash, and sprinkle the entire galette with a little bit of turbinado sugar.

Bake for 55 minutes or so on the middle rack, until the crust is golden brown and the plums have become tender. Let it cool about ten minutes before you serve.

Drizzle with agave nectar and sprinkle with mint as a garnish.

Slice and serve!

Serves 8.