Serena Bass, a New York City caterer and co-owner of Serena Bar & Lounge, makes her juicy plum galette with fresh rosemary and a chocolaty pastry crust. The combination of plums and choclate with herbs may be unusual, but it works beautifully, thanks to what Bass calls her "chocolate instinct." Beautiful Desserts
The pastry dough can be prepared through Step 1 and refrigerated for up to 2 days, or it can be frozen, well wrapped in plastic and foil, for up to 2 months. Thaw the pastry dough before rolling it out. The baked galette can stand at room temperature for up to 6 hours.
For a different look, roll out the pastry into a square or rectangle.