Crust

In a food processor, pulse flour, salt, honey, butter, and egg yolk until mixture resembles coarse meal.

With the motor running, add water 1 teaspoon at a time until dough forms a ball and clings together (you may not need all the water).

Gather dough and flatten to a disk, wrap in parchment, and refrigerate for at least 1 hour and up to 2 days.

Or frozen pie crust, thawed 

Filling

Slice plum halves into thin wedges and toss with honey, cornstarch, and lemon zest and juice.

Roll out dough, on lightly floured surface, to a 12-inch circle.

Pile filling into center of dough. Gather edges of dough and draw them to center, allowing the dough to fall into pleats. You should have a 3- to 4-inch opening to show off plums.

Chill galette for 30 minutes.

Glaze

Preheat oven to 400°F.

Brush galette with honey glaze. Bake galette at 400°F for 40 to 50 minutes or until dough is medium brown and filling is bubbly.

Allow to cool slightly before slicing and serving.