3.6 ounces white whole-wheat flour (about 3/4 cup)
1.65 ounces whole-grain cornmeal (about 1/3 cup)
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
2 to 3 tablespoons ice water
Basil leaves (optional)
Est. added sugars 9g
How to Make It
Preheat oven to 375°F.
Muddle 3 tablespoons sugar and basil sprigs together vigorously in a small saucepan. Peel, pit, and chop 2 plums; add chopped plums and 1 teaspoon cornstarch to pan. Bring mixture to a boil; reduce heat, and simmer 6 minutes or until plums are very tender. Cool slightly; discard basil. Place plum mixture in a mini food processor; process until smooth.
Weigh or lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Place flour, cornmeal, 2 tablespoons sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse meal. Drizzle 2 to 3 tablespoons ice water through food chute, pulsing until moist (mixture will not form a ball). Turn mixture out onto a work surface; knead lightly to bring dough together. Flatten dough into a 4-inch disk. Place on a large sheet of parchment paper; cover with plastic wrap. Roll dough into a 12-inch circle. Slide dough (on parchment) onto a baking sheet; place in freezer 5 minutes or until plastic wrap can be easily removed.
Combine 1 tablespoon sugar and 1 tablespoon cornstarch; sprinkle over dough, leaving a 2-inch border. Pit and thinly slice 4 plums; toss with pureed plum mixture. Spoon plum mixture over cornstarch mixture, leaving a 2-inch border. Fold dough border over plums, pressing gently to seal; use a bench scraper to lift dough off parchment paper, if necessary. Bake at 375°F for 35 minutes or until dough is lightly browned and juices are bubbly. Remove from oven; cool at least 10 minutes before slicing into wedges. Sprinkle with basil leaves, if desired.
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