Aug. 20, 2019
Written By: Adriana
Galettes are free-formed pastry, often filled with fruit or jam, and wrapped up in a crispy crust.
It's pretty lazy in that you can form it all in one go, then put it into a hot oven to crisp up. Use up leftover summer fruit from the fridge, and if you bust this thing out of the oven for guests and plop a couple scoops of vanilla ice cream on top.... well. 😍
In this recipe, I used up leftover peaches from a fruit stand run earlier in the week, alongside some berries from our kitchen garden. I'm sure you have some leftover fruit in your fridge - sub out the peaches for strawberries, raspberries, or blueberries, if you like.
In this recipe, the fruit is piled on top of some frangipane. This type of filling is not like pastry cream that is precooked on the stovetop, but rather a cream that you can bake inside a tart, or in this case, the galette. It is very sweet as well, so the fruit does not require any additional sugar.
If don't like frangipane, just omit that portion of the recipe. You will, however, need to toss the fruit in some sugar and thickener (cornstarch works well for me), depending on the tartness/juiciness of your fruit.
|unsalted butter, cold from the fridge||1/2 cup (1 stick)||113g||4 oz|
|powdered sugar||scant 1/2 cup||53g||1.8 oz|
|all-purpose flour (or pastry flour)*||1 3/4 scant cups||206g (for pastry 182g)||7.3 oz|
|one egg yolk, from a large egg||3.5 tsp||18g||0.6 oz|
|whole milk||2 TB||30g||1 oz|
|unsalted butter, room temperature||3.5 TB||48g|
|powdered sugar||7 TB||48g|
|almond flour||1/2 cup||48g|
|all-purpose flour||2 tsp||5g|
|one egg, lightly beaten||1 TB + 2 tsp||29g|
|2-3 peaches, peeled or unpeeled, sliced into eighths||varies||-||-|
|couple handful of strawberries||varies||-||-|
|handful of blackberries||varies||-||-|
|one half of a beaten egg, reserved from frangipane, above||-||-||-|
|coarse sugar||2-3 TB|
1 - FOR THE TART DOUGH:. Cut your butter into cubes. To a stand mixer, add the butter, powdered sugar, and salt. Mix on medium-low speed until completely combined. Scrape down the sides.
2. Add the flour mixture and turn the mixer on low. Watch and mix until the dough resembles very coarse breadcrumbs. You want to evenly incorporate the butter into the flour.
3. Use a fork to mix the egg yolk and milk in a small bowl. Add the bowl of the mixer, and turn to low. Mix just until the liquid is absorbed and the dough comes together. Don't overmix at this point - you will form gluten
4. Plop the dough onto some plastic wrap, and form it into a ball, and then flatten into a disc. Wrap it tightly and let it rest in the fridge for at least an hour.
5 - FOR THE FRANGIPANE. Add butter and sugar to a stand mixer. Turn onto medium-low and mix until completely combined.
6. Add almond flour and all purpose flour to bowl, mix on medium until fluffy and combined, about 2 minutes.
7. To the mixing bowl, add a portion of the beaten egg: whisk one egg, and measure out 1 TB + 2 tsp or 29g. (Save the remainder to brush the crust!) Mix on medium low for about 20 seconds. Scrape down bowl to remove any dry pockets.
8. Scrape into a bowl, cover with plastic wrap, and refrigerate if not using immediately.
9 - ASSEMBLE AND BAKE. Place a rack in the lower third of the oven and preheat to 400°F.
10. To keep the dough as cold as possible, I like to prepare my fruit at this stage. Wash, peel, and cut it - and think about what design you'd like to arrange on the top. A random pile is fine too!
11. Roll out your dough into a large circle on a large piece of parchment paper until it is about 1/8 thick. Slide the dough/paper onto a baking sheet.
12. Spread the frangipane around in the middle of the dough, leaving a 1-2 inch perimeter of dough. Arrange the fruit on top of your frangipane, overlapping a bit.
13. Quickly fold the edges of the dough towards the center. Place in the fridge for at least 10 minutes, or until your oven preheats. (If your freezer if big enough, you can place the baking sheet in there!)
14. When the oven is ready, brush the crust edges with a rest of your beaten egg from the frangipane step, and sprinkle with coarse sugar.
15. Bake for 35-45 minutes or until the edges are toasty brown.
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