Galette is a flat round or freeform crusty cake which could be sweet or savoury as well. The basic dough can get any toppings, so there are endless variations of one recipe.
This time I've created sweet galette dough, because I used fresh plums and nectarines as toppings, so it's good if the crust itself is a bit sweet as well. To avoid the crust becoming soggy because of the fruit juices I've prepared a quick walnut frangipane, which is a filling made originally from or flavoured with almonds.
Ingredients
Galette - for 2 small or 1 large galette
- 320 g flour
- 2 tbsp sugar
- 1 large pinch of salt
- 220 g butter, chilled, cutter into small cubes
- 150 ml ice water
- Stone fruits or any of your favourite fruits
- Demerara
- Cinnamon
- Melted butter
Walnut frangipane
- 2 handful of walnut
- 5 tbsp sugar
- 2 tbsp flour
- 25 g butter
- half, beaten egg
Instructions
Galette
- Place the flour, sugar, salt and butter cubes into a food processor or do it in a stand mixer, and run a few cycles till the dough starts to combine but you can still see bigger butter chunks.
- Pour in the ice water and mix the dough, but it shouldn't be too smooth.
- Sprinkle a piece of parchment paper with flour and with your hand let's form a round shape, till the dough will be about half cm thick but not even thinner! No worries, the shape shouldn't be a perfect circle.
- Place the flat, round dough disk into the fridge for at least an hour, or you can put it into the freezer as well.
- In the meantime slice the stone fruits, and try to cut nice, equal, thin slices. I kept the skin on the fruits, because it will look great if you arrange the slices on the galette, and anyways, it's not necessary to peel them.
- When the dough disk became a bit more firm in the fridge, it will be easier to handle, but try to keep your hands as cold as possible when you work with the dough.
- Spread the walnut frangipane on the dough, but keep 3-4 cm clear at the edge.
- Arrange the fruit slices on the frangipane and try to overlap them.
- Fold the clear edge of the dough while covering the fruit a little bit. If you notice, that your dough became too warm and sticky, just put the galette back into the freezer for a few minutes till it will be a bit more firm again.
- Sprinkle the fruits with cinnamon and Demerara and cover the folded crust edge with melted butter, and brush the fruit slices with the butter as well.
- Bake the galette in the preheated oven, at 190 °C for about 40 minutes, or till the crust become golden brown.
- Serve it with whipped cream or ice cream.
Walnut frangipane
- Place the walnuts into a food processor and grind them.
- Add the other ingredients and mix them together till you will get a smooth, soft buttery textured cream.
Galette - Photo by © Reka Csulak
