Making the topping and chill: Mix the Crème Fraîche in the bowl of a stand mixture on low until softened. Add in the heavy whipping cream and beat until thick and creamy. On low speed stir in the sugar and vanilla paste. Chill until ready to serve the galette. Keeps for 2-3 days the fridge in an air tight container.

Transfer to the dough to a clean lightly floured surface add pat into a large flat disc. Wrap in plastic wrap tightly and chill at least 2 hours or overnight.

Combine the sliced plums, sugar, cinnamon, lemon juice and tapioca . Stir well to completely coat the fruit. Chill for 1 hour.

Pre-heat the oven to 400 degrees.

Roll the dough onto a lightly floured surface. Shape into a 10 inch'ish circle. Transfer the dough to a parchment lined rimmed baking sheet using a rolling pin to carry the dough. You can let the edges be rough and cracked. The dough does not need to be perfect.

Spoon the chilled plum filing onto the dough mounding it into the center leaving a 2-3" edge around the dough. Fold the edges up onto the filling. Brush with the beaten egg and sprinkle with sanding sugar. Chill the galette for 10 minutes in the freezer.

Bake the galette at 400 degrees for 10 minutes, then reduce the heat to 375 degrees for 30 minutes or until the crust is golden and filling bubbly. Let rest at least 2 hours. Slice into wedges with a large serrated knife- like you would a pizza. Top with the vanilla bean crème fraîche.