Do you know what a Galette is? Neither do I 🤔
Its crust is like a fusion between a pie and a pizza. That’s the best I got. Then you add a filling and fruit. I had peaches and blueberries in the fridge so I googled that and found a recipe by Sally’s Baking Addiction, which I altered a bit. It’s a great recipe and can be used for any fruit combination really and is also easy to follow:
Ingredients
- Crust:
- 1 and 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup ice cold water
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- topping: sliced almonds and coarse sugar
- Frangipane:
- 2 Tablespoons unsalted butter, softened to room temperature
- 1 egg
- 1/2 cup almond flour or almond meal
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Fruit Filling:
- 3-4 cups fruit
- 1 Tablespoon granulated sugar
- 1 Tablespoon almond flour or almond meal
Instructions
- Crust: Whisk the flour, sugar, and salt in a medium bowl. Add the butter cubes and mix in with forks until you have a coars crumble. Add the water and mix in with hands or paddle attachment. Press the dough in with your hands to flatten it into a thick disk. Cover in plastic wrap and refrigerate it for 1 hour (and up to 3 days or freeze up to 3 months).
- Frangipane: Whisk the frangipane ingredients in a medium bowl on medium-high speed until combined and creamy. Cover and refrigerate.
- Fruit filling: Coated fruits with almond flour and sugar. Refrigerate.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch circle. Move the dough onto the baking sheet and spread the frangipane into the center of the dough, leaving a 3 inch edge. Arrange the fruits over the frangipane and fold the edges of the dough over the filling. Press gently to seal the edges and brush them with egg wash. Sprinkle with sliced almonds and coarse sugar.
- Refrigerate the galette for at least 20 minutes and up to 8 hours. Bake for 35-40 minutes. Serve with vanilla ice cream.